Introduction
Muir (figure 1) is a common food item in our daily lives, often at the table in a low-key fashion. Wood, which was grown on dead wood, looked like a bunch of dry and wrinkled, but once it was immersed in the water, it was like witnessing a magical “turning show”. It spreads its “body” slowly, as if it were a little bit thick and soft, as if it had woken up from a slumber, and in a few moments it could turn from a small group of big, dark, dark “flowers”, and many of the kids would be surprised at the first time they saw a wooden hair and screamed, thinking it was incredible, like a little magic. Its rationale lies in the spread and permeability of water molecules, as well as in the interaction between water-related substances in the wood ear and water molecules, leading to the ingestion of wood ear cells, thereby increasing the volume of the wood ear as a whole。
Moot practices are also numerous, and when mixed with other foods, it feels refreshing, and hot wood has a unique flavor and is popular. It looks like a common moor, but it hides many unknown health benefits, like a “black horse” in the field of health. From the ancient wisdom of traditional chinese medicine to the finer analysis of modern science, the value of the moor is gradually being excavated in all directions. And then, let's look into the chemical composition and efficacy of the moor together and lift its mysterious veil。
Figure 1. Wood (source: https://699pic. Com/) (cover)
2. Chemical composition in wood
2. 1 basic nutrients
The moor contains a variety of basic components that provide human energy and maintain physiological function. Protein, as the main bearer of life activity, has a considerable amount of wood in wood, which is a key ingredient for human cells and tissues and plays an indispensable role in the growth and development of the body and in repairing damaged tissues. These proteins contain a variety of amino acids necessary for the human body and are well matched and easily absorbed by the human body, and vegetarians often use wood as an important supplement to quality proteins. At the same time, the carbohydrates content in the moor must not be underestimated, allowing for gradual decomposition in the body and continuous release of energy for daily activities. In addition, the fat content in the wood is extremely low, but there are many benefits to cardiovascular health from unsaturated fatty acids such as sub-oil acids and oilic acids, which help to regulate blood resins, reduce cholesterol, and contribute to the normal functioning of the body。
2. 2 vitamins and minerals
Do not look at the relatively small vitamins and minerals in wood, but they play a key role as small parts in sophisticated instruments. The b1, b2, b6 and so on are rich in vitamin b, which are synergetic, deeply involved in the metabolism of humans, such as carbohydrates, fats, protein metabolism, and the normal maintenance of the nervous system, skin mucous membranes, all of which are visible. Vitamin e, with its powerful antioxidation properties, can effectively remove the internal free radicals, slow cell ageing, protect the skin from oxidation and keep it alive at all times。
With regard to minerals, iron content is extremely high in wood ears, with an average dry ear containing approximately 97. 4 mg/100 g, far above normal vegetables and meat, which is good for iron supplementation, which can efficiently prevent and improve iron deficiency anaemia and protect blood health. Calcium is very important for the growth, growth and maintenance of the bone strength, and the right amount of wood to eat makes our bones strong. Magnesium is involved in multiple enzymes in the body, regulating the heart, the nervous function, maintaining normal muscle constriction, and causing a disorderly physical motion。
2. 3 polysuline, acetone-like compounds
Molybdenum, a component that has received considerable scientific attention in recent years, is a large, structurally complex molecular compound with a high degree of biological activity. On the one hand, muscular sugar stimulates and regulates the immune system, increases the ability of mega-eat cells to swallow, promotes the multiplication of lymphocytes, increases the body's immunity in all its dimensions and gives the body a strong line of defence against disease. On the other hand, it has shown a unique advantage in regulating blood sugar and resins, promoting glucose metabolism by inhibiting overabsorbing sugar and fat in the intestinal tract, and reducing blood stickiness, thus contributing to the prevention and treatment of chronic diseases such as diabetes and high blood resin. In addition, the acetone-like compounds and polyphenol-like substances, which have excellent antioxidation and anti-inflammation properties, can effectively reduce chronic in vitro inflammation, reduce oxidation stress injuries, play a potential role in the prevention of cardiovascular diseases, cancer, etc., and create an invisible barrier to physical health。
Three, different edible methods
Mocks are eaten in a variety of ways, each of which collide with unique and delicious sparks, and have different effects on the retention and taste of nutrients. The condensed ear, which is known as a nutritional “sweet”, as shown in figure 2a, will be smoothed and tasted with a well-breededed wooden eardrum, which will be modulated with garlic paste, vinegar, raw smoke and a small amount of pepper oil. Owing to the simple and short-term nature of the cooking process, which allows maximum retention of vitamins in the wood ear and the sugar in the wood ear, the mildness of the mouth increases the appetite. In cooking, the combination of wood and eggs and meat tablets is mutually reinforcing, as shown in figure 2b, where eggs are thick and comfy, not only enriches the taste, but the dietary fibres in the wood tend to promote the absorption of eggs and meat. Generally, the dietary fibre content in the dry wood ear is about 29 g/100 g, but the cooking time should not be too long in order to destroy the muscular sugar. Soup is also a common diet, such as mussel date soup, culinary cuisine cuisine soup, as illustrated by figures 2c and 2d, which allow the nutrition of the moss to be fully integrated into the soup, soothing, muscular, warm and nutritious, but some vitamins may be lost as a result of prolonged cooking. Therefore, control over food is also key to cooking。
Figure 2. Wood foods (source: author)
4. Attention to eating wood
Despite the many benefits of wood, it is not all for everyone and food taboos need to be kept in mind, as shown in figure 3. With regard to food products, the combination of vitamin c-rich vegetables promotes iron absorption. Matching with meat allows for complementarities and nutritional balance. For people with cold stomachs, the coldness of the wood ear can increase the burden of the stomach, causing indigestion, abdominal pain, diarrhoea, etc. Such groups should eat less or mix warm food. For those who are themselves in a diarrhoeal state, wood-rich dietary fibres accelerate intestinal creeping, exacerbating symptoms of diarrhoea and requiring careful consumption. In addition, heavy tea should be avoided when eating wood, as the acid in the tea is combined with iron in the wood, which forms an insoluble substance that prevents humans from absorbing iron and reduces iron filling. It is important, therefore, that the taboos between each food item be clearly identified and that food be safe。
Figure 3. Attention to food wood (source: author)
5 concluding remarks
Muir, with its rich and diverse chemical composition, shines in the arena of human health. Understanding the chemical composition and efficacy of the moor not only gives us more value for this frequent in our daily diet, but also gives us a key to a healthy life. Let us use this knowledge skilfully in our future lives, so that it can be reasonably integrated into our daily diet, enjoying its good taste and health, and embrace each and every day with its full energy。
