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山楂干炒与不炒有何区别
更新时间： 2020-09-16 00:00:00  

1、山楂味酸、甘，性微温。归脾、胃、肝经。具有消食健胃、行气散瘀的功能。

2、生山楂长于活血化瘀，常用于血瘀经闭，产后淤阻，心腹刺痛，疝气疼痛，以及高脂血症、高血压病、冠心病。

3、炒山楂酸味减弱，可缓和对胃的刺激性，善于消食化积。用于脾虚食滞，食欲不振，神倦乏力。

关键词： 山楂 区别

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