Lin Xinjie finishing editor wants to supplement calcium and iron, eating amaranth must be right! Amaranth is a common vegetable on the dining table, which is produced all year round in Taiwan Province Province. This kind of home-cooked dish has soft taste and high health care value, which is helpful to promote growth and development, help digestion, improve eyesight, enlighten the senses, clear away heat and replenish blood, and improve immunity. Suitable for the elderly, pregnant women and developing children. In addition, the rich calcium and rutin in amaranth is the reason why this vegetable has many health-care effects! Amaranth is considered as one of the best sources of rutin. Rutin belongs to flavonoids. Many studies believe that rutin can strengthen the microvascular wall and may be used as a food therapy for varicose veins. A study published in the journal of Human Nutrition Plant Food in 2009 found that the rutin content in some varieties of amaranth leaves was as high as 24.5 g/kg. Rich minerals are also a major feature of amaranth, such as iron, magnesium, phosphorus, calcium and potassium. The calcium content of amaranth is particularly worth mentioning: only a few vegetables have higher calcium content than amaranth. Every100g of white amaranth contains 300 mg of calcium, which is three times that of spinach. In addition, each serving of white amaranth also contains 6.3 mg of iron, twice as much as spinach, while pig liver, which is usually considered as a high-iron food, contains about 3.3 mg of iron per serving. Potassium in amaranth also helps to lower blood pressure, but patients with renal insufficiency should avoid eating it. Oxalic acid in amaranth will hinder the absorption of calcium in intestine and make amaranth astringent. However, Professor Zhang and Nurse Guo Shiling of Tainan University of Science and Technology once pointed out in their papers that oxalic acid content can be reduced by blanching. Lin Xinjie finishing editor wants to supplement calcium and iron, eating amaranth must be right! Amaranth is a common vegetable on the dining table, which is produced all year round in Taiwan Province Province. This kind of home-cooked dish has soft taste and high health care value, which is helpful to promote growth and development, help digestion, improve eyesight, enlighten the senses, clear away heat and replenish blood, and improve immunity. Suitable for the elderly, pregnant women and developing children. In addition, the rich calcium and rutin in amaranth is the reason why this vegetable has many health-care effects! Amaranth is considered as one of the best sources of rutin. Rutin belongs to flavonoids. Many studies believe that rutin can strengthen the microvascular wall and may be used as a food therapy for varicose veins. A study published in the journal of Human Nutrition Plant Food in 2009 found that the rutin content in some varieties of amaranth leaves was as high as 24.5 g/kg. Rich minerals are also a major feature of amaranth, such as iron, magnesium, phosphorus, calcium and potassium. The calcium content of amaranth is particularly worth mentioning: only a few vegetables have higher calcium content than amaranth. Every100g of white amaranth contains 300 mg of calcium, which is three times that of spinach. In addition, each serving of white amaranth also contains 6.3 mg of iron, twice as much as spinach, while pig liver, which is usually considered as a high-iron food, contains about 3.3 mg of iron per serving. Potassium in amaranth also helps to lower blood pressure, but patients with renal insufficiency should avoid eating it. Oxalic acid in amaranth will hinder the absorption of calcium in intestine and make amaranth astringent. However, Professor Zhang and Nurse Guo Shiling of Tainan University of Science and Technology once pointed out in their papers that oxalic acid content can be reduced by blanching. Amaranth also contains many vitamins. In fact, this obscure super food is one of the best sources of vitamin K! Vitamin K plays an important role in maintaining cardiovascular health. Amaranth is also rich in carotenoids and vitamin C, and relatively more folic acid and vitamin B6, which can protect respiratory tract, keep eyes moist, prevent arteriosclerosis and improve immunity. Ingredients: garlic, 2 parent fish, 30g amaranth, 300g salt. Appropriate method: 1, stir-fry garlic. 2 Add parent fish and amaranth and fry until cooked. Add some salt to taste before cooking. Allergic Rhinitis (1)/Yang Xianhong, Liang Meiling/Sancai