Eating Half a Pound of Vegetables Is Better Than 10 Ginseng Roots: Unknown to Many, It Is Thrown Away

Carrots are a highly nutritious root vegetable. Most people only use the root and discard the green leafy part, thinking it has no benefits. However, that’s a big mistake, as the leafy part is a treasure trove of nutrients. Eating half a pound of this vegetable is better than eating 10 ginseng roots.

The leaf of the carrot plant is great for human health

Carrot leaves have one of the highest calcium levels among vegetables, surpassing milk and soybeans. On average, 100 grams of carrot leaves contain 150 to 350mg of calcium. In addition, carrot leaves are rich in vitamin K, which is essential for bone formation, making calcium supplementation more effective. It is known as a “natural calcium pill.” Eating carrot leaves regularly helps prevent osteoporosis.

Carrot leaves have a warming effect, making them valuable among leafy green vegetables. In fact, there aren’t many leafy green vegetables with a warming effect, and those that are warming and non-irritating are even rarer.

Carrot leaves also have a high beta-carotene content. Beta-carotene can be converted into vitamin A in the body, which is beneficial for vision, skin, and mucous membranes. Regular consumption can prevent night blindness, respiratory infections, and maintain soft skin.

According to traditional Chinese medicine, carrot leaves have the effect of nourishing the stomach, aiding digestion, moistening the intestines, and treating constipation. The nutrients in carrot leaves also have the functions of lowering blood pressure, relieving cough, reducing qi. So, if you come across this leaf, make use of it and don’t throw it away.

Some dishes made from carrot leaves

+ Stir-fried carrot leaves with mushrooms

– Ingredients: A handful of fresh carrot leaves, 8 dried shiitake mushrooms

– Preparation:

Rinse the fresh carrot leaves, let them dry, then cut them into small pieces and sprinkle a little salt on them to reduce the moisture. However, it is not necessary to remove all the water from the carrot leaves. Soak the dried shiitake mushrooms in warm water, rinse them, and then cut them into thin strips.

Next, add a little oil to the pan, stir-fry the carrot leaves a few times, then add the mushrooms and stir-fry together. When they are almost cooked, check the saltiness, add water if it’s salty, add a little salt if it’s bland.

+ Stir-fried carrot leaves with pork

– Ingredients: Carrot leaves, ground pork, garlic, ginger, scallions, chili, hoisin sauce.

– Preparation:

First, rinse the carrot leaves thoroughly. Cut the chili into rings, mince the scallions, ginger, and garlic.

Next, boil water in a pot, add a little oil and blanch the carrot leaves until they change color, then take them out. Let them cool, then cut them into small pieces. Note: adding oil while blanching can make the carrot leaves greener and brighter. Heat the pot again without adding oil, stir-fry the carrot leaves until the water evaporates.

Then, heat the oil in a pan, add the ground pork and minced ginger to stir-fry over low heat to remove excess fat. Add minced garlic and chili to stir-fry a few more times. Add the shredded carrot leaves and stir-fry well, then add an appropriate amount of salt + chili powder + soy sauce, hoisin sauce, stir-fry well and serve. Adding oil while blanching can make the carrot leaves greener and brighter.

+ Carrot leaf salad

– Ingredients: A moderate amount of carrot leaves, two tablespoons of fish sauce, one tablespoon of rice vinegar, a little oil, two cloves of garlic, chili, salt.

– Preparation:

First, rinse the fresh carrot leaves. Boil hot water, add a little salt and oil to the pot, then add the carrot leaves (the leaves will turn green). Take out the leaves and rinse them under cold water to remove the strong taste often found in carrot leaves. Drain the water, cut the leaves into small pieces, then place on a plate. Mince the garlic and chili.

Take a moderate amount of fish sauce, add one tablespoon of oil and rice vinegar. Add oil to the pan and heat it, then add minced garlic, chili, and pepper to stir-fry until fragrant, but be careful not to let it burn. Put the carrot leaves into the hot oil and stir well, then remove and enjoy.

Carrot leaves are good, but not everyone is suitable for eating this type of leaf. People with thyroid disorders and those taking blood thinners should not eat this leaf.