Nieng roots are often abundant in late autumn and early winter. Not only an ingredient for many delicious dishes, niang is also considered a natural medicine with the effect of cooling down, detoxifying, especially supporting liver function.
Nieng has a sweet, refreshing taste, is non-toxic, and has the effects of thermogenic, diuretic, and relieve thirst. These properties help the body reduce heat, increase urine excretion, thereby supporting the liver in the process of eliminating toxins from the body.
When the liver is overloaded by absorbing many toxic substances from food, alcohol or medication, supplementing cooling foods such as niang roots helps soothe the liver, reduce damage and enhance the recovery process of liver cells.
Niang fruit is rich in vitamins C, B1, B2, B6 and minerals such as potassium, zinc and magnesium. These substances have antioxidant properties, protecting liver cells from the effects of free radicals - a cause of inflammation and degeneration of liver cells. The rich potassium component helps increase urinary excretion, contributing to the elimination of toxins and reducing the burden on the liver.
Nieng can be processed into dishes such as boiled, stir-fried or stewed in daily meals. For example, shrimp and soy stir-fried niang fruit is both delicious and nutritious
However, it is necessary to understand that niang fruit only supports the liver detoxification process and cannot replace drugs to treat liver disease. In-depth studies on the liver detoxification effects of niang fruit are still limited, so its use should be combined with a reasonable diet, limit alcohol and maintain a healthy lifestyle.
It should be noted that people with urinary stones, welded spinach or abdominal pain and diarrhea should not eat vermicelli.
