Burdock 牛蒡 （ niú bàng ）
Classification: Genus Arctium in the family Asteraceae
Calories: 72kcal/100g
Nutritional Value: Dispelling wind-heat、Promoting lung ventilation and facilitating rash eruption、Clearing the throat and relieving hoarseness
Not Suitable for: Spleen and Stomach deficiency-cold
Introduction: Burdock has a mild grassy aroma, somewhat similar to ginseng, and a slightly bitter taste when chewed.The basal leaves are broadly ovate, reaching up to 30 cm in length and 21 cm in width.The inflorescences are mostly or occasionally found in umbellate or conical panicles.The fruits are inversely elongated or obliquely elongated with flattened sides, and are light brown.Blooming and fruiting occur from June to September.Burdock contains various vitamins and minerals necessary for the human body, such as inulin, fiber, proteins, calcium, phosphorus, iron, and more.Its carotene content is 150 times higher than that of carrots, and its protein and calcium content ranks it first among root vegetables.Burdock roots contain inulin, volatile oils, arctiin, various polyphenols, and aldehydes.They are also rich in fiber and amino acids.Burdock roots contain various essential amino acids in relatively high amounts, especially those with specific pharmacological effects.For example, aspartic acid, which has a beneficial effect on brain health, accounts for 25-28% of total amino acids, and arginine accounts for 18-20%.Additionally, burdock roots contain macro and trace elements essential to the human body, such as calcium, magnesium, iron, manganese, zinc, and others.