The function and effect of fish
Fish is a good aquatic food for tonic, not only delicious but also healthy. Different fishes have different effects and effects.
Carp, good qi and spleen, benefit water swelling, detoxification, Tongluoxia and other functions. Fresh squid and trotters are used together to feed the soup and it can cure puerperal milk. Salmon oil is good for cardiovascular function, but also reduces blood viscosity and promotes blood circulation.
Carp, with spleen appetizers, diuretic swelling, cough and asthma, fetal milk, detoxification and other functions. The large carp stayed in the scales and went to the intestines to cook and treat the jaundice. Use live squid and trotter soup to treat pregnant women with less milk. Minced fish and Chuanbei end a little soup to take cough and asthma.
The squid has the functions of warming the stomach, warming the stomach, and moisturizing the skin. It is a warming and nourishing health food.
Herring, there are functions such as qi and stomach, phlegm and water, and urination. Its zinc, selenium and other trace elements help fight cancer.
Black fish, there is to make up the spleen and water, to take advantage of the new, heat hurricane, liver and kidney function. Black fish and red jujube cooking help to treat tuberculosis. Black fish and brown sugar stew can cure nephritis. Maternal food steamed black fish can promote milk blood.
Cuttlefish has the functions of nourishing liver and kidney, supplementing qi and blood, clearing the stomach and removing heat. It is a health food for women. It has the functions of nourishing blood, eyesight, exchanging the pass, tocolay, benefiting production, stopping bleeding, and promoting milk.
Grass carp, which has a warm stomach and Zhongping Gan Qifeng, is a warming tonic health food.
Hairtails have functions such as warming the stomach, tonifying, skinning, removing winds, killing insects, and repairing five internal organs. They can be used as adjunctive treatments for persistent hepatitis and chronic hepatitis. In the case of hepatitis patients, fresh octopus was steamed and the upper layer of oil was taken. Jiufu can improve symptoms.
The nutritional value of fish
The protein content of fish is twice that of pork, and it is a high-quality protein. The body's absorption rate is high, and about 87-98% of it is absorbed by the body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in the fish have been confirmed to have hypoglycemic effects, heart protection and anti-cancer effects. Vitamin D, calcium, and phosphorus in fish can effectively prevent osteoporosis.
In addition, fish oil is also rich in vitamins A and D, especially the fish's liver content. Fish also contains water-soluble vitamins B6, B12, niacin and biotin. Fish also contains minerals, most notably lilac fish or sardines. If eaten with bones, it is a good source of calcium; sea fish is rich in iodine; others such as phosphorus, copper, magnesium, potassium Iron can also be eaten when eating fish. DHA is a key element in promoting brain power.
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