Daylily is a flower bud of a perennial herb. It is fresh and tender, and rich in nutrients. It is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other essential nutrients. Carotene is even several times more than that of tomatoes. Daylily has a sweet and cool taste, has hemostatic, anti-inflammatory, heat-clearing, dampness, digestion, eyesight, soothing and so on. It has curative effects on vomiting blood, blood in the stool, urinary dysfunction, insomnia, and inadequate milk. Tonic.
Nutrition facts of daylily
Content (per 100 g)
Content (per 100 g)
Benefits of daylily
Jiannao anti-aging prevent hyperlipidemia, delay body aging and clearing heat, dampness, diuresis, stomach and digestion, eyesight, soothe the nerves, stop bleeding, breast milk, swelling
How to choose day lily
Characteristics of high-quality day lily: (1) Appearance: light yellow or golden color, fresh texture and no debris, the body is tight, long and uniform. (2) Feel: Grab a handful and make it into a ball. The feel is soft and elastic. Each daylily can quickly spread after releasing. (3) Taste: It has a refreshing fragrance.
Characteristics of poor quality daylily: (1) Appearance: dark yellowish color with reddish color, different lengths and lengths, uneven thickness, mixed with sundries, and even black color, mildew and deterioration. (2) feel: hard and easy to break, poor elasticity, large water content (3) Odor: smoke, sulfur or musty.
Observe with your eyes, the normal daylily is golden yellow or brownish yellow, and the sulfur-smoked daylily is tender yellow, lighter than the normal daylily; the normal daylily color is uniform, and the smoked Daylily is uneven in color. Smell with your nose, the normal daylily should have its own fragrance, no other smell, and the smoked daylily has an irritating smell.
Day lily storage method
Fresh daylily can be simmered in cold water, drained, wrapped in a fresh-keeping bag, and stored in a freezer for long-term storage.
Daylily cooking tips
Fresh daylily contains a substance called "colchicine". Although it is non-toxic, it is oxidized into "dicolchicine" in the body after absorption in the gastrointestinal tract, which has greater toxicity. So when eating fresh products, do not eat more each time. As the toxic ingredients of fresh daylily can weaken or disappear at high temperature of 60 degrees, so when eating, fresh daylily should be simmered with boiling water, soaked in water for more than 2 hours, washed out and washed with water before frying This way, colchicine can be destroyed, and fresh day lily is safe to eat. When consuming dry products, consumers are advised to soak it with water or warm water several times before eating, so as to remove residual harmful substances such as sulfur dioxide.
Constraints on Day Lily
People with pruritus should not eat. Eat with caution in patients with gastrointestinal disorders.
Day Lily and Paper
The leaves of Hemerocallis (daylily) are often used to make paper, called "Xuan Paper". In the Han Dynasty in China, there was a record of planting, and it was called "Hemerocallis".