论文部分内容阅读
苦苣是一种以生食为主的绿叶菜,属菊科,是2年生草本植物,因味苦而得名。经过软化的苦苣吃起来脆嫩爽口,有清香,略带苦味。但未经软化的绿色叶片苦味很浓,肉质粗硬,适口性差。苦苣的吃法以生吃为主,也可热食,其营养成分和生菜相近,其中钙、铁含量又高于生菜。近两年来,在海港区
Borage is a kind of green leafy vegetables mainly composed of raw food, which belongs to Asteraceae. It is a biennial herb named for its bitter taste. After softening the chicory to eat crisp and refreshing, a fragrance, a bit bitter. However, the unreduced green leaves are very bitter and hardy, with poor palatability. To eat raw romaine-based, but also hot food, its nutrients and lettuce similar, of which calcium, iron content is higher than the lettuce. In the past two years, in the harbor area