Flower gum is a very nutritious tonic. What are the benefits and disadvantages of eating flower gum frequently on your body? How long should the flower gum soak before stewing? Let's take a look together.
The benefits of eating flower gum increase immunity
Kogula is rich in a large amount of protein, amino acids, and various mineral components. After eating, it can provide the body with the nutrients necessary for the body to run metabolism, and can also help improve the body's immunity and strengthen the body's disease resistance.
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The collagen component is very rich in collagen. After consumption, it can promote the production of cells, help the skin replenish the lack of collagen, replenish nutrients to the skin in a timely manner, help the skin maintain elasticity and luster, and improve dry skin and dull pigmentation.
Tonifying kidney and consolidating essence
After eating, flower gum can play a certain role in nourishing the kidney and strengthening the waist, and can play a role in conditioning symptoms such as soreness of the waist and knees, weakness of the body
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The disadvantages of eating flower glue increase the burden on the stomach
The protein content of flower gum is very rich. If it is someone with poor gastrointestinal digestion or eats too much flower gum at once, it will increase the burden on the stomach and make indigestion easy.
Causes gout
Kokao contains more purine components. Eating too much of this high-purine food will lead to an increase in uric acid content in the body, which can cause gout.
How long does it take to soak the flower glue to make soup?
5-10 About an hour.
Flower gum is a dry food that must be soaked before stewing in the pot. The texture of fish glue is hard, so it will take a long time to soak. It usually takes about 5-10 hours to soak. However, if it is thinner fish glue
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Can you put it in the refrigerator after soaking the flower glue?
2-5 Around the day.
If you cannot finish it immediately after the flower glue is soaked, it is recommended to put the fish glue in a bowl
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