[How to make pumpkin beans and potatoes]_How to make_How to make
Because pumpkins are very common in life, many people have ignored the important role that pumpkins have on the human body.
In fact, pumpkin even tastes good, and its effect on the human body is also very obvious, which can effectively prevent cardiovascular and cerebrovascular diseases.
In the process of making pumpkin, you can also add potatoes and beans, because these three vegetables are not equal.
So what is the method of making pumpkin and bean potatoes together?
Ingredients Pumpkin 200 grams of cowpea 150 grams of diced potatoes (dehydrated) 200 grams of pork belly 100 grams of seasoning table salt appropriate amount of soy sauce appropriate amount of MSG appropriate amount of oil stewed pumpkin beans beans
Peel and cut the potatoes.
Peel the pumpkin and cut into pieces.
Pork belly slices.
The beans are ready.
Add oil to the pan and cook until it is 70% hot.
Add beans, potatoes, and pumpkin, and add soy sauce.
Stir-fry together for five minutes.
Add salt, add water, and simmer for 15 minutes on low heat.
Tap MSG and serve out of pan.
Pumpkin nutrition polysaccharides: Pumpkin polysaccharide is a non-absolute immune enhancer, which can improve the body’s immune function, promote the production of cytokines, and activate the immune system in a variety of ways by activating complement.
Carotenoids: The rich carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, which has important physiological functions for the growth and differentiation of epithelial tissues, maintaining normal vision, and promoting bone development.
Pectin: The pectin in pumpkin can regulate the absorption rate of food in the stomach and slow down the absorption of sugars. Soluble cellulose can replace the emptying of food in the stomach and control the rise of blood sugar after meals.
Pectin can also be combined with excess plasma in the body to reduce plasma absorption and reduce blood cholesterol levels.
Mineral elements: Pumpkin is rich in cobalt, and it has the highest cobalt content in various vegetables.
Cobalt can activate the body’s metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. It is a trace element necessary for human micro island cells.
The vitamin C contained in pumpkin prevents nitrate from turning into carcinogen nitrite in the digestive tract.
The mannitol contained in pumpkin reduces the harm to humans caused by toxins in feces.
Pumpkin can eliminate the mutation of carcinogen nitrosamine.
Has anti-cancer effect.
Pumpkin is rich in zinc and is involved in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenal hormones and is an important substance for human growth and development.
Amino acids: Pumpkin contains a variety of amino acids required by the human body, of which lysine, leucine, isoleucine, phenylalanine, and threonine are relatively high.
In addition, the genotype of ascorbate oxidase in pumpkin is the same as that in tobacco, but the activity is significantly higher than that of tobacco, indicating that the content of immunoactive protein is higher in pumpkin.
Pumpkin leaves: Contains a variety of vitamins and minerals, of which the content of vitamin C is very high, which makes it have excellent heat-clearing and detoxifying effects. Drinking water with pumpkin leaves in summer can eliminate the effects of summer heat.