6 types of vegetables that can be used both as soup and medicine to cure diseases
Familiar vegetables such as water spinach, Malabar spinach... are all medicinal herbs in Oriental medicine.
Malabar spinach
According to traditional medicine, Malabar spinach has a sweet taste and cool properties, so it is often used to clear heat, detoxify and cool the body, especially on hot days.
In traditional medicine, the use of Malabar spinach in medicines or daily dishes can help reduce symptoms such as fever, thirst, and feeling hot in the body. In addition, Malabar spinach helps with urination, eliminating toxins from the body through the urinary tract.
With its sweet taste, cool properties, and rich nutrition, Malabar spinach is not only a delicious food but also has many pharmacological effects in traditional medicine.
Malabar spinach contains many important nutrients such as protein, fiber, vitamin C, vitamin K, calcium and iron. In particular, the protein content in Malabar spinach is much higher than other green vegetables, providing essential amino acids for the body. The source of vitamin C in Malabar spinach leaves is even much higher than that of oranges or guavas, so Malabar spinach is known by scientists as a very high source of vitamin C.
Spinach
Water spinach has chemical composition including: 92% water, 3.2% protein, 2.5% glucid, 1% cellulose.
In addition, water spinach also has a very high mineral content, including 100mg% calcium, 37mg% P, 1.4mg% Fe. Vitamins include Carotene, C, B1, PP, B2, and many mucus.
According to traditional medicine, water spinach has a sweet taste, slightly cold properties, and the ability to clear heat, clear urine and stool, and detoxify toxins that enter the body (poisonous mushrooms, poisonous cassava, etc.).
Because of its high fiber content, water spinach supports digestion and helps reduce problems related to the digestive tract. It is a laxative, good for people with indigestion or constipation. However, this food is not good for digestion if you use unhygienic vegetables.
Malabar spinach
Malabar spinach has high nutritional value, with uniform carotene and vitamin C content (179 - 64 - 52mg%), iron content (2.8 - 2.5 - 2.1mg%), rich in minerals and trace minerals, and protein content 3 - 5 times higher than other vegetables (3 - 6g%).
In addition to the common benefits of jute that many people know such as supporting constipation treatment, helping with bowel movements, diuretic, lactation, cooling and detoxifying, jute also has "secrets". According to Dr. Yen Lam Phuc, Military Medical Academy, jute is in the top of vegetables containing a lot of calcium (ranked 4th among vegetables used for eating), iron (ranked 1st), beta carotene (ranked 4th), vitamin C (ranked 3rd).
Malabar spinach is low in calories and rich in important vitamins and minerals, including vitamins A and C, riboflavin, folate, and iron. Cooked Malabar spinach provides higher levels of vitamins and minerals.
Apart from culinary uses, jute leaves have also been used for medicinal purposes in Ayurvedic medicine for centuries.
Malabar spinach
Malabar spinach is also known as Malabar spinach, and belongs to the Malabar spinach family. This is a climbing, rolling plant native to tropical countries in Asia and Africa. In Vietnam, this plant grows wild or is planted in hedges for its edible vegetable. People pick the stems and leaves of Malabar spinach in the summer and fall.
Malabar spinach contains vitamin A, B3, mucus, and iron. Ancient books record that the vegetable has a cooling, diuretic effect, and can treat constipation in children and women with difficult childbirth. In China, some places use Malabar spinach to detoxify.
Spinach
Amaranth has many varieties with different colors such as amaranth, spiny amaranth, red amaranth, belonging to the custard apple family. The plant grows commonly in many provinces and the leaves can be used to cook soup, the leaves and bark can be used as medicine. People use the bark to treat irregular menstruation, anemia, the leaves to treat rheumatic pain, the bark to be powdered or soaked in wine to treat malaria, and as a tonic.
Chrysanthemum greens
Chrysanthemum greens are also known as chrysanthemum vegetables, tan o, dong hao, and belong to the daisy family. The plant is grown everywhere mainly as a vegetable, a small amount is used as medicine (used fresh or dried in the shade). It is believed that the plant originated in Europe and northern Asia.
Chrysanthemum greens contain aromatic essential oils, lots of vitamin B, and an average amount of vitamin C. They can be used in medicine to treat chronic coughs, sore eyes, chronic headaches, and hemoptysis.