Zucchini Kelp and Spare Ribs Soup

Just Baidu has a look at the nutritional value of kelp and jelly. The edible value of jelly: melon has the effects of clearing heat, clearing heat, detoxification, diuresis, and reducing swelling; it also has a certain auxiliary effect on the treatment of kidney disease, edema, and diabetes. The tender melon flesh is smooth and light. Both old melon and tender melon can be used for frying, cooking or soup, but tender melon is better. In terms of the shape of the fruit, the squash gourd varies from short cylindrical to long cylindrical, and the skin color ranges from dark green, green to yellow-green, and there are many varieties. Choose fresh melons if they are hairy and shiny. suitable for majority of the people. Patients with kidney disease, edema, and diabetes can eat more. As an edible fruit and vegetable, zucchini can be used as a dish for both young and old, and it can also be used in soup as a tea for relieving heat. In terms of nutritional value, zucchini contains carbohydrates, protein, vitamin A, vitamin B1, vitamin B2, vitamin C, riboflavin, fructose, carotene, and minerals such as phosphorus, calcium and iron, which are rich in nutrients. Chinese medicine also believes that Jiegua is neither cold nor hot. Compared with the coldness of winter melon, it is very "righteous". Ming Dynasty physician Li Shizhen wrote in "Compendium of Materia Medica": "Jelly melon is sweet in taste, calm in nature, can produce body fluid, quench thirst, relieve heat and dampness, invigorate the spleen and stomach, and facilitate bowel movements." According to plant pharmacology, Chieh-qua is the most suitable food for frail patients. Its nutrients are higher than ordinary vegetables, and various nutrients are not special. It is a kind of edible fruits and vegetables that are easier to absorb for people who are weak. For patients with non-renal edema, zucchini can help diuresis, increase urine output and eliminate stagnant water in the body. Jiegua is also suitable for diet therapy for patients with swelling, beriberi, and phlegm.
The nutritional value of kelp:
Kelp is rich in carbohydrates, less protein and fat. Compared with spinach and rapeseed, in addition to vitamin C, its crude protein, sugar, calcium, and iron content are several to several tens of times higher. Kind of seaweed with high iodine content. Cultured kelp generally contains 3% to 5% of iodine, up to 7% to 10%. "