Health |
Jinzhen Mushroom It is also called “Jingu” and “Pugu” in Chinese. The mushroom has a log and thin stipe with light yellow color. Accordingly, “Jinzhen” (golden needle) is used to describe it. Jinzhen mushroom is tender in quality, rich in nutrition, high in protein, low in fat and abundant in sugar. It also contains rich trace elements like calcium, iron and phosphorus and vitamin. The lysine and arginine containing in amino acid have the function of improving memory and developing intelligence. Therefore it is called “intelligence improving mushroom” Jinzhen mushroom can be parched, stewed and used in cold dishes. The food is slippery, tender and delicious. As a result, Jinzhen mushroom is one of the required food for children' health care and development of intelligence. Edible fungus
Fungus is divided into while fungus and black fungus. Shennong Bencal Jing, or Shennong's Herbal Classic, claims that it “benefits Qi and makes people free hunger, strengthens health and improves intelligence.” The main nutritious constituents it contains include protein, lipid, sugar, calcium, phosphorus, iron, carotin, vitamin B1, vitamin B2, nicotinic acid, lecithin, cephalin, sphingomyelin, sterol and so on, of which unsaturated fatty acid like lecithin, vitamin, inorganic elements are the main constituents to strengthen health and benefit intelligence. It is better for children to eat while fungus. Oyster Its shell is used when oyster is used as drug; it meat is used when oyster is used as a food. Every 100g of the dry meat contains 63.5g of glycogen, 1.3g of various amino acids, as well as vitamin A, vitamin B1, vitamin B2, vitamin D, linolenic acid, linoleic acid, sterol, etc. In particular, oyster contains extremely rich trace elements (copper, zinc, manganese, barium, phosphorus, calcium, iodine, etc.), reaching up to 17.6g/100g. Besides, it also contains 1.3% of taurine and extremely rich glutathione. The method of eating oyster: Wash it clean and put it into a pot with boiling water for a little while. Then scoop it up from the pot. The oyster may be parched with eggs, or cook soup, or be used in cold dishes after ginger is added. Beef
As a food, beef makes people strong. It is most suitable for all children with weak physique and retarded development of intelligence. Every 100g of beef contains 20.1g of protein, 10.2g of fat, 7mg of calcium, 170mg of phosphorus, 0.9g of iron, 0.07mg of vitamin B1, 0.15mg of vitamin B2 and 6mg of nicotinic acid. Of these constituents, protein is the main tonic element. The types of protein constituting beef are various. The composition is reasonable, and it is the complete protein food. Beef is the traditional food to benefiting intelligence. It was believed in ancient times that the heart of cattle had the best function. Soybean Soybean has intelligence benefiting, anti-ageing and cosmetological actions. TCM classics carry that regular ingestion of soybean “makes people strong, complexion ruddy, permanently free from wan and sallow complexion”. Generally speaking, people eat yellow soybean at ordinary times. They eat black less soybean. However, black bean is used more as a drug. In some aspects, black soybean surpasses yellow soybean in making people strong and benefiting intelligence. The protein containing in soybean is abundant in quantity and good in quality. The composition of protein is similar to the requirement of the human body, and the composition proportion is similar to animal protein. The amino acid in soybean differs from that of cereal. For example, the lysine scanty in cereal is ample in soybean. Accordingly, children should be advocated to eat rice mixed with soybean or flour mixed with soybean in which the items complement each other. Soybean fat has the richest linolenic acid. Besiddes, it also contains 1.64% lecithin. These are of significant importance for the development of children's brain and nervous system. Soybean has a high content of iron and is easy to be digested and absorbed. It is the suitable intelligence –benefiting food for children with anemia. It is more suitable for children to eat when soybean is made into bean curd because the addition of bittern or gypsum increases the content of inorganic elements such as calcium and magnesium. There are many methods to eat soybeans. The bean products include delicate bean curd, tough bean curd, dried bean curd, sheets of bean curd, fermented bean curd, dried bean milk cream in tight rolls, fried bean curd, soya-bean milk, bean sprouts, jellied bean curd, etc. No matter what eating methods are used, bean products should be eaten after they are fully cooked. Otherwise, diarrhea would occur. This is because there exists an anti-trypsin factor in beans which inhibits the digestive function of trypsin to make it difficult for the protein in beans to be docomposed. As a result, digestion is affected. After the bean curd product is done, this factor will be destroyed and protein can be absorbed. |
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