The nutrition value of chicken claw is very high, contain rich calcium and collagen protein, proper intake not only can soften blood vessel, have beauty effect at the same time, the general population is edible. The chicken claw, the muscle, the gum is large. It is often used for cooking soup and also for halogen and sauce. For example: Chicken Feet, chicken feet. The thick and rich texture can also be cooked and removed from the bone, such as: the chicken with pepper and the broken bones, both crisp and delicious.
Chinese medicine believes that chicken claw flavor gan, sexual ping, non - toxic. The efficacy and function of chicken claw are mainly reflected in its therapeutic value. Often eat chicken feet, not only can make up calcium, play the role of strong tendon, still can beauty skin care. Chicken claw can eliminate edema, improve immunity, lower blood pressure, buffer anaemia, beneficial growth development.
The chicken claw is not only suitable for wasting, the immunity is low, the memory drops anaemia, edema and other symptoms of the people, the growth and development of children. It is also suitable for dizziness, fatigue, lethargy, tinnitus, and dizziness. Skin mucosa and fingernail and other colors pale, physical activity after feeling qi, osteoporosis, heart palpitation symptoms.
The chicken claw is compact and elastic, the chicken claw has high nutritional value and contains the calcium and collagen protein needed by the human body. I especially like eating food with bones, the meat on the side of the bone is special, and the chicken claw is one of my favorites. The secret chicken legsof chicken feet is also diversified. Today, we recommend a chicken claw, special flavor. Special Cooking Chicken Feet,Cooked Chicken Feet,Nature Chicken Feet,Commercial Chicken Feet Cooking GUYUAN XINYUE FOOD CO.,LTD. , http://www.xyamin.com
When peanuts are deficient in iron, they first appear to be chlorotic in the upper leaves, while the old leaves and veins in the lower part remain green; when the iron is severely deficient, the veins become green and yellow, and all the new leaves in the upper part turn white, causing brown spot necrosis and desiccation. .
Compared with chlorosis caused by nitrogen deficiency and zinc deficiency in peanuts, the characteristics of iron deficiency and chlorosis in peanuts are prominently manifested in the leaves with no significant changes in size and significant chlorotic chlorosis. The lack of nitrogen caused by yellowing and chlorosis often leaves thinner, smaller plants, dwarf; zinc deficiency can cause large clusters of leaves, the emergence of yellow white lobular disease. To accurately identify whether the peanut plants are deficient in iron deficiency, apply 0.1% ferrous sulfate solution to the chlorosis area on the back of the leaves. If it turns green after 5-8 days, it can be confirmed as iron deficiency.
The prevention and treatment of iron deficiency and yellowing in peanuts is currently the most common use of ferrous sulfate in leaves. Generally can be used 0.1% to 0.2% of ferrous sulfate (commonly known as black peony, green locust) solution spraying, spraying every 5 to 7 days, and even spray 3 to 4 times. Since the peanut leaves are relatively smooth and strong in water separation, when sprayed with ferrous sulfate solution, 0.1% neutral detergent powder may be added to enhance the adhesion and improve the spraying effect.
In addition, there is a product called “Yellow Leaf Spirit†on the market. Its main component is organic integrated iron, and its spraying effect is obviously better than that of ferrous sulfate. It can be used as an alternative.
Peanut leaf yellowing iron deficiency prevention during rainy season
The period from July to August in North China is the season where precipitation is concentrated, and it is also the period when peanuts grow most vigorously. At this point, peanuts are the most susceptible to iron deficiency yellowing.