Tea leaves are one of the traditional foods in our country. They can be used as meals and can be used as snacks in their leisure time. However, this is an inappropriate method of eating. It is contrary to health and nutrition.
Key words
Tea: Tea contains caffeine, which can refresh the body and relieve fatigue. Contains tannic acid, which can effectively prevent stroke. Fluoride can prevent dental diseases. Black tea can effectively prevent and treat skin cancer and it is a beauty product. Rich in tea polyphenols, it is also known as an excellent antioxidant, anti-cancer anti-cancer, Anti-Aging, anti-inflammatory sterilization. Moderate drinking of tea is beneficial to both body and mind.
Eggs: The benefits of eggs Needless to say, steamed, boiled, fried, fried, eat a variety of, which is rich in amino acids, proteins and trace elements, 1 to 2 a day, the body can fully absorb its nutrition.
Nutrition analysis
Tea boiled eggs can affect health. The expert explained that tea contains bio-acid-alkali components that will permeate into the eggs during cooking and combine with the iron elements in the eggs; this combination has a strong irritating effect on the stomach and will affect nutrition over time. Digestion and absorption of substances is not conducive to human health.
Correct match
Tea is a good choice for cooking. Cooking tea and porridge can not only make the rice color, smell and taste superb, but nutrients will not be lost. Regular consumption will also have benefits such as getting tired, cleaning mouth, food, and preventing disease. The method is also very simple, a little tea, first soaked, and the residue can be cooked with water.
As for the eggs, the scrambled eggs, quail eggs, and hibiscus eggs are not only traditional dishes but also meet modern nutrition. They can be eaten regularly and are simple and delicious.
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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