What are the nutritional effects of bloodleaf vegetable

Bloodleaf is a common blood-enriching vegetable, which has certain benefits to human health. In addition, many people are also concerned about the nutritional effects of bloodleaf. Bloodleaf is very nutritious. This vegetable contains anthocyanins, which have an anti-cancer effect on the human body.

1. Anthocyanins

The antioxidant and free radical scavenging ability of anthocyanins in blood-leaf is 20 times that of vitamin C and 50 times that of vitamin E. Modern medicine has proven that it is the most effective element in anti-cancer and anti-aging. The slogan put forward by experts is that the 20th century supplemented vitamins, and the 21st century supplemented anthocyanins.

2. Folic Acid

The folic acid (VB9, VM) contained in blood-leaved vegetables is a natural anti-cancer vitamin. Its main function is to produce blood, promote brain cell growth and improve intelligence. It promotes the maturation of young cells in the bone marrow and is a necessary substance for human cell growth and reproduction. It helps protein metabolism, promotes the production and maturation of red blood cells, and is an indispensable substance for the manufacture of red blood cells. Therefore, the lack of folic acid in the human body will lead to various diseases. Folic acid nutrition is a key recommended nutritional product by the Ministry of Health and the Maternal and Child Health Center of the Chinese Center for Disease Control and Prevention.

3. Nourishing blood

It can replenish blood and Qi, harmonize and nourish blood, cool blood and stop bleeding, promote blood circulation and remove blood stasis, enhance hematopoietic function, promote blood circulation, improve capillary toughness, and prevent vascular sclerosis.

4. Conditioning effect

According to TCM theory, all diseases are caused by turbid blood. TCM can regulate and improve patients' cardiovascular and cerebrovascular problems caused by blood, such as high blood pressure, high blood lipids, and high blood sugar.