Peaches and plums in the city are worried about wind and rain, and spring is at the head of the river, with shepherd's purse and cauliflower. Spring has arrived, and shepherd's purse is on the market. You can try it fresh! Compared to other spring vegetables such as Chinese toon, Artemisia annua, alfalfa, etc., shepherd's purse seems to be more popular, suitable for all ages, north and south. However, while enjoying the delicious taste of shepherd's purse, have you ever thought about why it is so delicious? The secret to the delicious taste of shepherd's purse lies in its "freshness manufacturing machine" - shepherd's purse contains various amino acids, including glutamic acid. Just add a little salt and let glutamic acid transform into sodium glutamate (monosodium glutamate is sodium glutamate), and the freshness of shepherd's purse immediately becomes apparent. Secondly, the deliciousness of shepherd's purse comes from its freshness and tenderness. In early spring, shepherd's purse has just emerged, and at this time, the leaves are not large and have not yet bloomed small white flowers. The water content in the leaves is the most abundant, and they taste the freshest and sweetest. As early as in the Book of Songs, people used shepherd's purse to describe other wild vegetables as having a fresh and sweet taste: "Who said that the tea is bitter, its sweetness is like shepherd's purse.". Some friends are worried that shepherd's purse has an astringent taste, but in fact, fresh and tender shepherd's purse does not have a strong astringency. Just blanch it slightly with boiling water to remove the oxalic acid that brings a salty and astringent taste, and the taste will become even more delicious. Shepherd's purse also has a special aroma, mainly derived from its leaf alcohol, which is a star in the spice industry. On the third day of the third lunar month, some places in the south eat boiled eggs with shepherd's purse flowers. "Calcium supplement expert" recommends everyone to eat more shepherd's purse in spring, not only because it is a seasonal vegetable, but also because the calcium content of shepherd's purse is among the top in vegetables, even comparable to milk. We can take a look at this comparison: it can be seen that the calcium content of shepherd's purse is considered a "crushing" victory compared to other vegetables. The only mustard that can compete with it, but because it is most commonly used to make pickled vegetables and pickled vegetables, it has added the unhealthy factor of high salt. Overall, it still cannot compare with shepherd's purse. In theory alone, the calcium obtained from eating 100 grams of shepherd's purse can meet more than one-third of the body's daily calcium needs. Some friends have heard that shepherd's purse contains oxalic acid, which can affect the absorption of calcium. Indeed, shepherd's purse contains a certain amount of oxalic acid, but its effect on calcium supplementation is not significant. On the one hand, it is because the oxalic acid content of shepherd's purse is not very high in vegetables. The content of oxalic acid in many common vegetables is higher than that in shepherd's purse, such as spinach, red and green amaranth, etc. On the other hand, it is because we can remove oxalic acid (which is soluble in water) by blanching it in a simple way. In short, if shepherd's purse is rejected due to concerns about oxalic acid affecting calcium absorption, it would be a bit of a loss. Moreover, in addition to the biggest advantage of high calcium content, the nutritional advantages of shepherd's purse in other aspects should not be underestimated. For example, shepherd's purse has a high potassium content. The potassium content of shepherd's purse has reached 280mg/100g. Among vegetables, several green leafy vegetables such as amaranth (340mg/100g), mustard (345mg/100g), and spinach (311mg/100g) have higher potassium content than shepherd's purse. The potassium content of shepherd's purse is even higher than the familiar potassium supplement expert banana (potassium content of 256mg/100g). because