Love red

Author: Zhang Enlai
Publisher:
Publish Date: 2005-06-01
Features: Red food is widely distributed in nature, with high nutritional value and health benefits. It is a delicacy in people's diet and has long been favored by everyone. The red food mentioned in this book should be in a broad sense, referring to food whose surface or essence is red, used in cooking with animal or plant ingredients. The most common red food is meat, such as pork, pork offal, and pork blood; beef, beef offal; mutton, etc. They hold an important position in human meat consumption and are one of the indispensable animal ingredients in cooking. In addition, items like chicken liver, duck heart, gizzard, quail, and pigeon from poultry eggs; vegetables such as sweet potatoes, red-skinned onions, tomatoes, peppers, and carrots; dried or fresh fruits like strawberries, apples, watermelon, hawthorn, cherries, and jujubes; and grains like red beans, purple corn, and millet can also be classified as red food. Traditional Chinese medicine believes that the five colors of food correspond to the five internal organs of the human body: red corresponds to the heart, green to the liver, yellow to the spleen, white to the lungs, and black to the kidneys. Modern nutritional research has found that red food generally contains high levels of protein, amino acids, vitamins, trace elements, calcium, iron, etc., with a reasonable nutritional structure, offering significant medical and health benefits to the human body.