does eating too much chestnut make your stomach swell? Chestnut is just mature in autumn. Fresh chestnut in the market comes into view. Raw chestnut is crisp and sweet. Ripe chestnut is crisp and fragrant. Is there a sweet chestnut fragrance floating on the street in this season? Then what can't chestnut be eaten with?
Chestnut is not easy to digest and cannot be eaten too much at a time
Chestnut, walnut, peanut and so on are nuts, but the common people often say that chestnut is more full than rice, why?
Every 130 g of cooked chestnut can peel 100 g of chestnut kernel, providing 210 kcal of heat and 4.8 g of protein, while 100 g of cooked rice can only provide 120 kcal of heat and 2.6 g of protein. That is to say, compared with cooked rice, the same weight of cooked chestnut kernel has less water and more dry goods, providing about twice as much heat and protein as rice. In addition, the dietary fiber of chestnut is 4 times that of rice. Therefore, chestnut has a stronger sense of fullness, a lower blood sugar response and a longer starvation tolerance than rice.
In this way, chestnut is really not easy to digest. Don't eat too much at a time. What's more, it doesn't matter that Chinese chestnut is eaten while it's hot. If it's eaten cool, it's more difficult to digest. Because some of the starch in chestnut will regenerate, which can easily pass through the small intestine and become the food of coliform bacteria, resulting in gas production and abdominal distention. Therefore, we must pay attention to it.
What can't chestnut be eaten with?
1. Chestnuts can't be mixed with beef. Eating more can cause vomiting.
2. Mutton and chestnuts are not easy to digest. They are not suitable for stewing and frying. They may even cause vomiting.
The chestnut in autumn is fragrant and sweet, which is the best among many fruits, because it is not only delicious but also nutritious, and it is a good health tonic in autumn. It is distributed in Liaoning, Beijing, Hebei, Shandong, Hunan, Fujian, Henan, etc.
Chestnuts are warm in nature and sweet in taste. It can nourish the stomach, strengthen the spleen, strengthen the kidney and tendons, activate the blood and stop bleeding. Indications: regurgitation, diarrhea, dysentery, hematemesis, bleeding, hematochezia, blood in stool, blood stasis and swelling of tendon fracture, pain, swelling and toxin, etc.
What else should we pay attention to when eating chestnuts?
1. Those with deficiency of spleen and stomach should not eat chestnuts raw, but should simmer and stir fry. They can also drink porridge with chestnuts, dates, Poria cocos and rice;
2. Those suffering from hematemia, such as hematemesis and hematochezia, should eat chestnut raw;
3. Because it contains more carbohydrates, people with diabetes should stop eating chestnuts;
4. No matter it's raw food, fried food or simmer food, it's necessary to chew it carefully and swallow body fluid, which can achieve better tonic effect.
5. Pregnant women and children with constipation should not eat more chestnuts;
Recipe of Chinese Chestnut: Braised cabbage with Chinese chestnut
Xiangxi famous dish, chestnut sweet, tender cabbage heart.
Ingredients: 250g chestnut meat, 350g cabbage heart, cooked lard, chicken essence, refined salt, wet starch, sesame oil and pepper.
Practice:
1. Wash chestnut meat and cut into thin slices.
2. Put the cooked lard in the wok and heat it to 50% heat. Fry the chestnut until it is golden yellow. Remove the oil and drain it. Put it in the pan and steam for 10 minutes.
3. Put the cooked lard in the frying pan, cook it for eight times, put in the cabbage, stir fry it with refined salt for a while, then put in the chestnut and chicken essence, slowly burn it to the taste, thicken it with wet starch, pour in sesame oil, sprinkle with pepper and put it on the plate.
Tip: the chestnut must be fried, or it will be easily rotten.