Flavors such as cow's milk taste more nutrition and dietary taboos
Shantou is a raw tuber plant. The edible part of steamed buns is very inconspicuous and even ugly. However, it cuts the inside and is slightly lavender white. Su Dongpo once described the steamed buns: “The fragrant aroma is still white and tastes like milk. More clear." There are taro here. The tubers of taro contain a lot of starch which is both vegetables and grain, and can be cooked, dried or milled. Shantou's starch granules are small, only one-tenth of that of potato starch, and its digestibility can reach 98.8%. In the processing of steamed bread, glutinous rice flour and glutinous rice paste can be made for longer storage.
Shantou was originally produced in India and was later introduced from Southeast Asia, South China, and Japan. China has the largest number of plants in the Pearl River Basin and Taiwan, followed by the Yangtze River Basin, and other provinces and cities.
Each 100 grams of steamed bread contains:
Moisture: 78.6 (g)
Ash: 0.9 (g)
Energy: 331 (kJ)
Calories: 79 (kcal)
Calcium: 36 (mg)
Zinc: 0.49 (mg)
Iron: 1 (mg)
Phosphorus: 55 (mg)
Selenium: 1.45 (micrograms)
Manganese: 0.3 (mg)
Potassium: 378 (mg)
Copper: 0.37 (mg)
Magnesium: 23 (mg)
Nano: 33.1 (mg)
Fat: 0.2 (g)
Thiamine: 0.06 (micrograms)
Dietary fiber: 1 (g)
Vitamin A: 27 (mg)
Protein: 2.2 (g)
Niacin: 0.7 (mg)
Riboflavin: 0.05 (mg)
Carotene: 160 (mg)
Vitamin C: 6 (mg)
Carbohydrate: 18.1 (g)
Vitamin E (T): 0.45 (mg)
Shantou is rich in nutrient-rich effects: Chinese medicine practitioners believe that steamed bread has an appetite for Sheng Jin, anti-inflammatory analgesia, qi and kidney.
The rich mucus saponin and various trace elements contained in steamed bread can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time it can increase appetite and help digestion.
Shantou is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponin, and other ingredients. The content of fluorine in minerals High, with the role of teeth cleaning, protection of teeth.
Shantou is rich in various trace elements and vitamins, which can help the body to quickly replenish energy, resist the invasion of the virus, and effectively improve the human immune system.
A mucus protein unique to taro is absorbed by the body and can produce immunoglobulins, or antibody globulin, which can increase the body's resistance. Therefore, Chinese medicine practitioners believe that decanter detoxification can cause numbness and pain in the human body, including cancer-inhibitory digestion, and can be used to prevent and treat diseases such as cancer and lymphatic tuberculosis.
Shantou contains a natural polysaccharide plant colloid, can increase appetite, help digestion, there is antidiarrheal effect; also have the function of dietary fiber, can relax bowel movements, prevent constipation; and can improve the body resistance to disease, It helps to recover after illness.
The rich vitamins in steamed buns can activate cells in the body, speed up metabolism and achieve weight loss.
Shantou food taboos:
Patients with phlegm, sensitive physique, stagnation in children, poor appetite, and diabetics should eat less steamed bread; at the same time, those who have stomach stagnation and stomach and dampness should not eat steamed bread.
Cooking tips:
When cooking, it must be cooked, otherwise the mucus will irritate the throat and cause discomfort.
The taro mucus contains a complex compound that breaks down when exposed to heat. This substance has therapeutic effects on the body, but it has strong irritation to the mucous membranes of the skin. Therefore, when peeling and washing the steamed bun, the skin of the hand can be itchy. It can be relieved by roasting and baking, so it is best to wear gloves when peeling and washing.
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