Basic Introduction of Shuangyashan Fern
Fern has a thick rhizome and is rich in starch, hence it is called powder fern or fern powder, which can be used as vermicelli and vermicelli for consumption. Its tender seedlings curl like fists, hence it is also known as "fist vegetables". Born in damp and shady mountains and forests, it is a wild vegetable that is popular among people in southern mountainous areas of China. When consumed, it is usually boiled in hot water, taken out and torn open, soaked in clean water for one or two days, changed to clean water several times a day, soaked to remove astringency, added with oil, salt and seasoning, and stir fried in the wok to cook. Due to its astringent taste, it has the ability to converge and treat prolapse
The tender leaves of ferns contain carotenoids, vitamins, proteins, fats, sugars, crude fiber, potassium, calcium, magnesium, ferns, ferns, acetyl ferns, choline, sterols, as well as 18 types of amino acids. Modern research suggests that the fiber in ferns can promote intestinal peristalsis and reduce the absorption of fat by the gastrointestinal tract. Fern has a sweet taste and a cold nature. When used as medicine, it has the effects of detoxification, clearing heat, moistening the intestines, and resolving phlegm. Regular consumption can lower blood pressure and relieve dizziness and insomnia. Bracken can also stop diarrhea and promote diuresis. The dietary fiber it contains can promote gastrointestinal peristalsis, have the effects of promoting bowel movements, clearing the intestines and detoxifying, and can also treat diseases such as rheumatoid arthritis, dysentery, and hemoptysis. Regular consumption can treat hypertension, dizziness, uterine bleeding, and have a preventive effect on measles and influenza