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【意想不到既澱粉質】





【意想不到既澱粉質】

相信大家對澱粉類蔬菜都很熟悉。其實除了蕃薯、薯仔,還有些蔬菜都當作澱粉質。今天就來看看吧!


澱粉類蔬菜以每100克計算,碳水化合物含量均不少於5克。如上圖所見,我們熟悉的紅蘿蔔和粟米的碳水化合物含量較高,不要和屬於蔬菜類的粟米筍、白蘿蔔混淆一起!


經常用來煮湯或糖水的百合也是澱粉質,有清熱潤肺之用。當中的秋水鹼更有助消炎,減輕痛風或關節炎的痛楚。而經常出現於日式小菜的牛蒡有豐富纖維,幫助腸道蠕動。它更含有木犀草素,抗氧化同時可減少體內透明質酸被分解,保護軟組織。


歡迎大家留言討論!

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How much starchy veggie should I eat?

We are familiar with starchy vegetables like sweet potato or potato, yet there are some vegetables regarded as starch. Let's look closer to it today!


Starchy vegetables provide not less than 5g of carbohydrates per 100g, like carrot and sweet corn. As shown above, their carbohydrate contents relatively higher than those of the baby corn and radish, which are just considered as vegetables.


Lily bud as a common ingredient for soup or dessert, is also considered as starchy food with the functions of clearing lung heat and moistening dryness. Colchicine found in the lily bud has ant-inflammatory properties to reduce the pain of gout or arthritis. Burdock is usually found in Japanese side dishes which is rich in dietary fibre can help peristalsis. Luteoli is a kind of flavonoid found in burdock promotes anti-oxidation and inhibits hyaluronic acid breakdown to protect our soft tissue.


Feel free to let us know if you have any questions or share your thoughts with us🙂


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