The 4 treasures of food that shouldn't be wasted when eating

The 4 treasures of food that shouldn't be wasted when eating

吃菜最不該扔的四大寶


食用某些食物時，有些看似應該丟棄的部分，其實營養價值可能還大于食物本身，看看您是不是不小心把它們放棄了。
When eating certain food, there are certain parts which seemingly are useless and should be thrown away. In reality, their nutritional value could be higher than the food itself. Check if you have unknowingly wasted

魚眼 Fish Eyes

魚的眼睛，特別是金槍魚科的鮪魚眼珠，含有相當豐富的二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）等難得的不飽和脂肪酸，這種天然物質最大的補益效用是能夠激活人的腦部細胞，增強大腦記憶力和思維能力，對防止記憶力衰退、膽固醇增高、高血壓等多種疾病大有裨益。食一物補一物，臨床實驗也證明，魚眼還能改善視力減退等症狀。
Fish eyes, especially markeral family, contains rich quantity of DHA and EPA which are very rare unsaturated fatty acid. The most beneficial property of these natural substances are their abilities to stimulate human brain cells, improve memory and thinking power, and also very helpful in preventing memory decline, high cholesteral and hypertemsion diseases. The common notion suggested that eating certain animal parts would strengthen similar body parts of ours, and this has also be proven correct by clinical experiment where fish eyes are concerned: They can help to reduce the deterioration of eyesight.

橘絡 Fibres of orange or grapefruit peels

吃橘子時，千萬別在剝去橘皮之後，將橘瓣外表的白色經絡扯得一幹二淨。其實，橘絡中含有一種名為'路丁'的維生素，能使人的血管保持正常彈性和密度，減少血管壁的脆性和滲透性，防止毛細血管滲血，高血壓病人發生腦溢血及糖尿病人發生視網膜出血。對于平時有出血傾向的人，特別是有血管硬化傾向的老人，食用橘絡更有益處。
When eating oranges or grapefruits, after removing the peels, do not remove all the fibres that stuck on the fruits. In fact, the fibres contained certain vitamin known as 路丁 [(English term?)], which helps to maintain the elasticity and density of the artery wall, which in turn reduces the danger of bleeding especially the fine arteries. Hypertension patients usually have problem of brain haemorage while diabetic patients retina haemorage. For people with tendency to bleed, especially old people with tendency of artery hardening, eating fibres of oranges and frapefruit peels is particularly helpful.

肉骨頭 Bones

肉骨頭的營養比肉更勝一籌，將豬骨與鮮豬肉的營養成分作比較，其蛋白質、鐵質、鈉和產生的能量都遠遠高于鮮肉，蛋白質高出奶粉23%，高出牛肉61%，是豬肉的兩倍，是雞蛋的一倍多。它含有大量人體必需的營養素，如大腦所不可缺少的磷脂質、磷蛋白，促進肝功能的蛋氨酸、氨基酸、維生素A、維生素B1、B2等；還含有大量防止老化的類粘朊和骨膠元。尤其難得的是，熬湯後，它的營養成分比植物性食品更易為人體所吸收。
The nutritional value of bones are higher than that of the meat. Comparing the nutritional values of Pork bones and pork, the bones contain far more protein, iron, sodium and calories than meat. Bones contain 23% more protein than milk powder, 61% more than beef, three time as much as pork and more than double that of eggs. It has abundance of essential minerals that human requires, like 磷脂質 that are needed by the brain, 磷蛋白, 蛋氨酸 for the liver, 氨基酸, vitamins A, B1 and B2, as well as 類粘朊 and 骨膠元 [bone gels?] that are useful for slowing the aging. The best part is, when boiled in soup, its nutritions become more readily absorbed by human body than plant-based food.

辣椒葉 chili leaves

 辣椒葉蛋白氨基酸種類齊全，總含量高出辣椒果實近3倍。其中有防癌作用的元素硒，辣椒葉中的含量也高于辣椒果實近1倍。並且辣椒葉還含有豐富的鈣質、胡蘿卜素，多種維生素和其他營養物質。適量吃辣椒葉能促進胃液分泌，增進食欲，適用于消化不良、腸胃脹氣、胃寒痛等症。常食辣椒葉還能起到驅寒暖胃、補肝明目、減肥美容的作用。辣椒葉味道甘甜鮮嫩，口感很好。既可單獨做菜，也可與肉類同炒，還可煮湯。
Chili leaves contains complete range of 蛋白氨基酸 [amino acid ?]. almost 4 times compared to the chili fruits. It also contains more than double what chili fruits have of 元素硒 , which are anti-cancerous substance. On top of that, chili leaves are rich in calcium, beta carotene, various vitamins and other nutrients. Eating a suitable quantity of chili leaves enhances secreation of digestive juices, improves appetite and are good for indigestions, gastric and stomach discomfort. Regular intake of chili leaves                          also help in warming body, strengthen liver, improve eyesight, reduce weight and improve beauty. Chili leaves is tasty and can either be cooked alone, frying with meat or making soup.

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