KOYO 식품상식

  채소
  부추
  

1. 부추는 비늘줄기는 밑에 짧은 뿌리줄기가 있고 겉에 검은 노란색의 섬유가 있다. 잎은 녹색으로 줄 모양으로 길고 좁으며 연약하다. 잎 사이에서 길이 30~40cm 되는 꽃줄기가 자라서 끝에 큰 산형 (傘形)꽃차례를 이룬다. 꽃은 7∼8월에 피고 흰색이며지름 6∼7mm로 수평으로 퍼지고 작은 꽃자루가 길다. 화피갈래조각과 수술은 6개씩이고 꽃밥은 노란색이다. 열매는 삭과(殼果)로 거꾸로 된 심장 모양이고 포배(胞背)로 터져서 6개의 검은색 종자가 나온다.비늘줄기는 건위(健胃), 정장(整腸), 화상(火傷)에 사용하고 연한 식물체는 식용한다. 종자는 한방에서 구자(삘子)라 하여 비뇨(泌尿)의 약재로 사용한다.한국 각지에서 재배한다. 2. 부추를 넉넉히 썰어 넣고 쫄깃하게 부친 부추부침개는 초여름의 별미, 여기에 수제비 한 대접과 열무 물 김치 한 사발을 곁들이면 맛깔스러운 점심상이 차려진다. 또한 새우 살을 얹어서 조금 자그마하게 부치면 손님상에 내놓아도 손색이 없는 볼품 있는 부추 전이 된다. 부추는 강장식품으로 다른파 종류와는 달리 단백질과 지방, 당질, 칼슘, 비타민A 등 각종 영양소가 풍부하게 들어 있으며, 창자를 튼튼히 해주고 손발이 찬 사람에게도 좋은 건강 식품이다.
2002-06-21 20:36:11


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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