Hello everyone, I’m Old Liu!
In folklore, there is an old saying: “When the autumn wind rises, it’s time to eat pumpkins.” However, while many rush to taste the sweetness of pumpkins, they often overlook the quiet but highly nutritious green leaves beside them — pumpkin leaves. After the start of autumn, pumpkin leaves are at their freshest; they are not only a “liver care expert” bestowed by nature but also a rare delicacy on our dining tables.
The liver care secret of pumpkin leaves
Clear the liver and brighten the eyes, detoxify and beautify
Pumpkin leaves are rich in chlorophyll and vitamin C. These components have powerful antioxidant properties, effectively removing free radicals from the body, reducing the burden on the liver, and promoting the repair and regeneration of liver cells. At the same time, chlorophyll can also stimulate bile secretion, helping to eliminate toxins from the body, achieving the effects of clearing the liver and brightening the eyes, detoxifying and beautifying.
Regulate blood lipids, prevent fatty liver
Modern studies have found that pumpkin leaves contain a certain amount of dietary fiber and phytosterols, which help lower cholesterol and triglyceride levels in the blood, preventing the occurrence of fatty liver. For those already suffering from fatty liver, consuming pumpkin leaves in moderation can also serve as an auxiliary treatment.
Enhance immunity, resist diseases
Pumpkin leaves are also rich in minerals and vitamins such as potassium, calcium, magnesium, iron, as well as vitamins A and B group. These nutrients play an important role in boosting the immune system and resisting diseases. In autumn, which is a susceptible season, eating more pumpkin leaves helps strengthen the body and prevent colds and other respiratory illnesses.
Delicious recipes: Liver-cleansing and detoxifying dishes with pumpkin leaves
To combine the deliciousness and health benefits of pumpkin leaves, here are a few simple and easy recipes:
【Pumpkin Leaf and Tofu Soup】
Ingredients: Fresh pumpkin leaves to taste, a block of tender tofu, a few slices of ginger, salt to taste, a few drops of sesame oil.
Method: Clean and cut the pumpkin leaves into sections, and cube the tofu. Boil water in a pot, add ginger slices and pumpkin leaves, bring to a boil and then reduce to a simmer for 5 minutes. Next, add the tofu cubes, cook until the tofu floats, season with salt, and finally add a few drops of sesame oil.
Ingredients: Fresh pumpkin leaves to taste, a block of tender tofu, a few slices of ginger, salt to taste, a few drops of sesame oil.
Method: Clean and cut the pumpkin leaves into sections, and cube the tofu. Boil water in a pot, add ginger slices and pumpkin leaves, bring to a boil and then reduce to a simmer for 5 minutes. Next, add the tofu cubes, cook until the tofu floats, season with salt, and finally add a few drops of sesame oil.
This soup is light and refreshing, with the清香 of the pumpkin leaves complementing the silky tofu. It not only detoxifies the liver but also replenishes protein, making it an excellent health dish for autumn.
【Stir-fried Pumpkin Leaves with Eggs】
Ingredients: Fresh pumpkin leaves to taste, 2-3 eggs, salt to taste, a little minced garlic.
Method: Clean and chop the pumpkin leaves, and beat the eggs in a bowl. Heat oil in a pan, add minced garlic and sauté until fragrant, then add the pumpkin leaves and stir-fry quickly until soft. Afterwards, pour in the beaten eggs, and wait until the eggs are set.
