Binhai white Polygonum multiflorum [Jiangsu Jianhu specialty]

What is Binhai white Polygonum multiflorum? Authentic Jiangsu Jianhu specialty: Binhai white Polygonum multiflorum

Content summary:Do you want to know what Binhai white Polygonum multiflorum is? This article is a detailed introduction to the special product of Jiangsu Jianhu - Binhai White Polygonum multiflorum. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Binhai White Polygonum multiflorum. The full text takes about 7 minutes to read, mainly including the basic introduction of Binhai White Polygonum multiflorum and its nutritional value? What are the product characteristics of Binhai white Polygonum multiflorum? How did the history of Binhai white Polygonum multiflorum come about? The awards and honors of Binhai white Polygonum multiflorum

Basic introduction of Binhai white Polygonum multiflorum

Binhai white Polygonum multiflorum is a specialty of Binhai County, Jiangsu Province and a national geographical indication for agricultural products.

Binhai white Polygonum multiflorum, commonly known as Polygonum multiflorum or white Polygonum multiflorum, abbreviated as Polygonum multiflorum, is a traditional Chinese plant used for food, medicine, and beauty. 95% of the national white head black ear leaf cowhide is produced in Binhai County, Jiangsu Province. Local farmers have a long history of planting white head black, making it the hometown of Chinese head black. The root tubers of Binhai white Polygonum multiflorum are long cylindrical or spindle shaped, with a flesh color of white to slightly yellow. Fresh food has a slight aroma, with a dense and crispy texture when eaten raw, a sweet and slightly bitter taste, and no astringency

What are the nutritional values of Binhai white Polygonum multiflorum

The root tuber of Binhai white Polygonum multiflorum is cylindrical or spindle shaped, slightly curved, with a brownish yellow outer skin, thicker, and obvious horizontal stripes. Meat color is white with a slight yellow tint. Fresh food has a slight aroma, with a dense and crispy texture when eaten raw, a sweet and slightly bitter taste, and no astringency. The film is milky white in color, with a crisp texture and a slightly bitter taste that returns to a sweet aftertaste. Powdered white, irregular plum blossom shaped particles, fine texture, semi transparent after being mixed with boiling water