Artichoke and ginger are two different ingredients that differ significantly in several ways. Here's an overview of the difference between artichokes and ginger and how they affect them:
First, ** and appearance.
Artichoke: Artichoke is an exotic ingredient native to North America and widely distributed in China. Artichokes have large, irregular tubers with a white or pale yellow epidermis and a white or yellow interior.
Ginger: Ginger is an indigenous ingredient that is mainly found in southern China. Its rhizomes are irregular and lumpy, with a pale yellow or brownish-yellow epidermis and a white or yellow interior.
2. Nutrients and efficacy.
Artichoke artichoke is rich in dietary fiber, vitamins and minerals, which has the effects of clearing heat and cooling the blood, moistening the lungs, strengthening the stomach and neutralizing the body, diuresis and swelling. In addition, artichoke also contains some special active ingredients such as polysaccharides, flavonoids, etc.
Ginger: Ginger is rich in gingerol, vitamins and minerals, which have the effects of dissipating cold in warmth, dissolving phlegm and relieving cough, strengthening the stomach and eliminating appetite. In addition, ginger also has certain antioxidant, anti-inflammatory, and antibacterial effects.
3. Taste and use.
Artichoke: Artichoke has a crisp and tender taste, fragrant and slightly sweet, and is suitable for making salads, cold salads, stir-fried dishes, etc. In addition, artichokes can also be used to make pickles, pickles, etc.
Ginger: Ginger has a spicy taste and a strong ginger aroma, making it suitable for cooking dishes such as meat and seafood. In addition, ginger can also be used to make ginger candy, ginger tea, etc.
4. Storage and preservation.
Artichoke: Artichoke can be stored in a cool, ventilated place or refrigerated. Since the tubers of artichokes are large and have a high moisture content, they are prone to rot and deterioration, so it is necessary to pay attention to the humidity and temperature when preserving.
Ginger: Ginger can be kept at room temperature or refrigerated in the refrigerator. Ginger is kept for a relatively long time, but care should also be taken to prevent moisture and avoid contact with odorous items.
5. Edible methods and precautions.
Artichoke: Artichoke can be eaten raw or cooked, and it can also be used to make a variety of dishes. It is necessary to pay attention to moderate consumption when eating, because artichoke has a certain laxative effect, and excessive consumption may lead to diarrhea and other uncomfortable symptoms.
Ginger: Ginger can be used to cook a variety of dishes and can also be eaten as it is eaten or drunk in tea. It is necessary to pay attention to moderate consumption when consuming it, because ginger has a certain irritation, and excessive consumption may lead to symptoms such as stomach upset. Especially for special groups such as pregnant and lactating women, ginger should be consumed with caution.
6. Purchase and purchase.
Artichoke and ginger are purchased in slightly different ways. When buying artichokes, you need to pay attention to choosing tubers with intact epidermis, no moths, and no disease spots; When buying ginger, you need to pay attention to choosing tubers with intact skin, uniform color, and no moths. In addition, you can also choose according to your taste preferences, use, and other factors when purchasing.
In short, although artichoke and ginger are both common ingredients, there are obvious differences in terms of appearance, nutritional composition and efficacy, taste and use, storage and preservation, eating methods and precautions. When choosing and using, you need to choose according to your own needs and circumstances.