《科(ke)技(ji)日報》介紹(shao)，生吃(chi)(chi)(chi)板(ban)(ban)(ban)栗，且緩慢(man)咀嚼、徐(xu)徐(xu)咽(yan)下時，其補腎效(xiao)果最佳。這是(shi)因為板(ban)(ban)(ban)栗中酶和維生素C等(deng)(deng)含(han)量最高，且細嚼慢(man)咽(yan)時消化(hua)更充分，更利于人體(ti)(ti)吸收，對體(ti)(ti)虛乏力或(huo)腎虛導致的(de)腿腳無力等(deng)(deng)癥狀效(xiao)果良好。不僅如(ru)此，據(ju)《健康時報》報道(dao)，生吃(chi)(chi)(chi)板(ban)(ban)(ban)栗還(huan)可(ke)以治(zhi)療外傷后引起的(de)骨(gu)折、瘀血(xue)(xue)腫(zhong)痛(tong)(tong)和筋(jin)骨(gu)疼(teng)痛(tong)(tong)等(deng)(deng)；生吃(chi)(chi)(chi)板(ban)(ban)(ban)栗還(huan)有(you)止(zhi)血(xue)(xue)的(de)功(gong)效(xiao)，若將生板(ban)(ban)(ban)栗去殼搗泥，涂于患處可(ke)以治(zhi)跌打損傷、淤血(xue)(xue)腫(zhong)痛(tong)(tong)等(deng)(deng)；板(ban)(ban)(ban)栗生吃(chi)(chi)(chi)還(huan)可(ke)以抗衰老，對體(ti)(ti)虛型口腔潰瘍、痔瘡出血(xue)(xue)等(deng)(deng)也有(you)效(xiao)果。此外，《健康時報》還(huan)提醒(xing)道(dao)，患血(xue)(xue)癥者，如(ru)吐(tu)血(xue)(xue)、便血(xue)(xue)等(deng)(deng)，宜(yi)生吃(chi)(chi)(chi)板(ban)(ban)(ban)栗。

①食用(yong)時間：最好在(zai)兩餐之間把當成(cheng)零食，或(huo)做在(zai)飯(fan)(fan)菜里吃(chi)(chi)，而不要飯(fan)(fan)后(hou)(hou)大量吃(chi)(chi)。這(zhe)是因為栗(li)子(zi)含(han)淀粉較多(duo)，飯(fan)(fan)后(hou)(hou)吃(chi)(chi)容(rong)易攝入過(guo)多(duo)的(de)(de)熱(re)量，不利于保(bao)持體重。②小心栗(li)子(zi)表面的(de)(de)黑色(se)焦(jiao)糖：剝(bo)栗(li)子(zi)時會(hui)發(fa)現，栗(li)子(zi)皮(pi)(pi)黏(nian)黏(nian)的(de)(de)，吃(chi)(chi)完后(hou)(hou)手(shou)指也(ye)是黑糊糊的(de)(de)。這(zhe)是因為炒(chao)栗(li)子(zi)的(de)(de)糖大多(duo)附著在(zai)栗(li)子(zi)皮(pi)(pi)上，鍋里的(de)(de)圓砂和糖在(zai)高(gao)溫下發(fa)生反應(ying)，形成(cheng)黑色(se)的(de)(de)焦(jiao)糖，而焦(jiao)糖中可(ke)能含(han)有(you)對健康有(you)害的(de)(de)成(cheng)分。③配(pei)合其他谷物食用(yong)：栗(li)子(zi)雖(sui)然營養(yang)價值高(gao)，但(dan)熱(re)量也(ye)高(gao)，吃(chi)(chi)太(tai)多(duo)可(ke)能會(hui)出現腹脹(zhang)的(de)(de)情況，每次(ci)吃(chi)(chi) 6-7 顆為宜。另外，栗(li)子(zi)最好配(pei)合其他谷物食用(yong)，對老年人(ren)來說，可(ke)以將(jiang)板栗(li)和大米一(yi)起熬成(cheng)粥(zhou)，也(ye)可(ke)以將(jiang)板栗(li)蒸(zheng)熟吃(chi)(chi)，既有(you)營養(yang)，又(you)有(you)助于消化 。

{相(xiang)克(ke)}板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+羊肉：會(hui)不易(yi)(yi)(yi)消化。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+鴨肉：會(hui)引起中毒(du)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+牛肉：栗(li)(li)(li)(li)子中的維(wei)生素(su)易(yi)(yi)(yi)與牛肉中的微量元素(su)發生反應，削(xue)弱栗(li)(li)(li)(li)子的營養價(jia)值，而且不易(yi)(yi)(yi)消化。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+牛腩：引起嘔吐(tu)(tu)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+杏仁：一起吃會(hui)胃(wei)痛(tong)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+羊肉：二者(zhe)都(dou)不易(yi)(yi)(yi)消化，同(tong)燉共炒都(dou)不相(xiang)宜，甚至(zhi)可(ke)(ke)(ke)能同(tong)吃還會(hui)引起嘔吐(tu)(tu)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+牛排：嘔吐(tu)(tu)。{宜搭}板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+大米：可(ke)(ke)(ke)健(jian)(jian)脾補(bu)腎(shen)(shen)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+薏米：可(ke)(ke)(ke)健(jian)(jian)脾健(jian)(jian)胃(wei)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+無花果：可(ke)(ke)(ke)強(qiang)腰健(jian)(jian)骨、消除(chu)疲(pi)勞。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+白(bai)菜：可(ke)(ke)(ke)健(jian)(jian)腦益腎(shen)(shen)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+雞肉：可(ke)(ke)(ke)補(bu)腎(shen)(shen)、補(bu)血、養身、健(jian)(jian)脾胃(wei)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+大白(bai)菜：去(qu)除(chu)雀(que)斑(ban)和黑眼圈(quan)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+白(bai)菜：去(qu)除(chu)雀(que)斑(ban)和黑眼圈(quan)。板(ban)(ban)(ban)(ban)(ban)(ban)栗(li)(li)(li)(li)+紅(hong)棗：可(ke)(ke)(ke)補(bu)腎(shen)(shen)虛、治腰疼。

吃(chi)生(sheng)(sheng)有什么(me)好處(chu)：1.補(bu)充(chong)腎(shen)氣。吃(chi)生(sheng)(sheng)板(ban)(ban)栗(li)(li)(li)的(de)話(hua)(hua)，能(neng)夠給(gei)身體補(bu)充(chong)腎(shen)氣，那些(xie)因(yin)為腎(shen)虛腰疼的(de)人，嚼(jiao)幾(ji)顆生(sheng)(sheng)板(ban)(ban)栗(li)(li)(li)的(de)話(hua)(hua)，保健(jian)(jian)(jian)效果(guo)還(huan)是(shi)相(xiang)當不錯的(de)。2.止血(xue)效果(guo)。生(sheng)(sheng)板(ban)(ban)栗(li)(li)(li)有一種(zhong)止血(xue)的(de)效果(guo)，因(yin)為皮膚(fu)外(wai)傷流血(xue)的(de)時候，大(da)家可以將生(sheng)(sheng)板(ban)(ban)栗(li)(li)(li)磨碎成(cheng)泥之后，涂抹(mo)在受(shou)傷的(de)部位，這樣有一定的(de)止血(xue)的(de)效果(guo)。板(ban)(ban)栗(li)(li)(li)是(shi)生(sheng)(sheng)吃(chi)好還(huan)是(shi)熟吃(chi)好：建議(yi)大(da)家吃(chi)板(ban)(ban)栗(li)(li)(li)的(de)時候還(huan)是(shi)選擇熟食比(bi)較(jiao)好，生(sheng)(sheng)吃(chi)板(ban)(ban)栗(li)(li)(li)數量不能(neng)太多，而且板(ban)(ban)栗(li)(li)(li)生(sheng)(sheng)吃(chi)口感極差(cha)，將板(ban)(ban)栗(li)(li)(li)煮熟之后，（這里包括各(ge)種(zhong)方法弄熟板(ban)(ban)栗(li)(li)(li)），吃(chi)起來口感也比(bi)較(jiao)不錯，還(huan)能(neng)夠有健(jian)(jian)(jian)胃(wei)健(jian)(jian)(jian)脾，增加(jia)食欲的(de)功效。

洛陽板栗加工市場的板栗燒白菜你知道步驟嗎？原料：白菜心、洛陽板栗加工市場板(ban)栗、蔥(cong)、油、鹽(yan)、白(bai)糖(tang)。做(zuo)法(fa)：1、每個(ge)板(ban)栗上切(qie)一(yi)個(ge)十字(zi)小口（切(qie)破(po)板(ban)栗皮(pi)即可），鍋內加水，放入板(ban)栗把(ba)皮(pi)煮(zhu)軟，趁熱把(ba)板(ban)栗皮(pi)剝下(xia)。2、先將(jiang)白(bai)菜(cai)(cai)(cai)心洗凈，瀝(li)干水分(fen)，一(yi)劈兩半(ban)，切(qie)成白(bai)菜(cai)(cai)(cai)條。蔥(cong)切(qie)末(mo)。備用。3、將(jiang)鍋里倒入油，上火燒成六成熱時，下(xia)入板(ban)栗、白(bai)菜(cai)(cai)(cai)，稍微炸(zha)一(yi)下(xia)，撈出(chu)控凈油。4、鍋里留(liu)底油，放入蔥(cong)末(mo)爆香，隨(sui)即下(xia)入白(bai)菜(cai)(cai)(cai)、板(ban)栗，鹽(yan)、白(bai)糖(tang)，翻(fan)炒2-3分(fen)鐘，即可出(chu)鍋。

板(ban)(ban)(ban)(ban)栗(li)(li)冷藏保(bao)(bao)存(cun)：在(zai)涼白開中加一小勺(shao)鹽(yan)，讓板(ban)(ban)(ban)(ban)栗(li)(li)浸(jin)泡3分鐘，再用涼白開沖洗(xi)干凈，放在(zai)干燥處晾(liang)曬1-2天，直到(dao)(dao)搖晃板(ban)(ban)(ban)(ban)栗(li)(li)發(fa)出聲響，就可(ke)(ke)以(yi)(yi)把板(ban)(ban)(ban)(ban)栗(li)(li)放到(dao)(dao)塑(su)料口(kou)袋里裝好(hao)，封好(hao)口(kou)，放進冷藏室(shi)存(cun)儲。一般來說，這(zhe)(zhe)種方法可(ke)(ke)以(yi)(yi)存(cun)放一個(ge)多月，并且經(jing)過這(zhe)(zhe)樣的處理后，板(ban)(ban)(ban)(ban)栗(li)(li)肉質甜而脆。冷凍保(bao)(bao)存(cun)：先把新鮮(xian)(xian)板(ban)(ban)(ban)(ban)栗(li)(li)的外殼去掉，用保(bao)(bao)鮮(xian)(xian)膜封好(hao)果肉放入冷凍室(shi)即(ji)可(ke)(ke)。生(sheng)板(ban)(ban)(ban)(ban)栗(li)(li)儲存(cun)注意事項：板(ban)(ban)(ban)(ban)栗(li)(li)不耐0℃以(yi)(yi)下低溫(wen)貯藏，因此建議儲存(cun)在(zai)1-4℃之間(jian)。板(ban)(ban)(ban)(ban)栗(li)(li)算是較敏(min)感(gan)的食物，如果想冰(bing)箱(xiang)儲存(cun)，建議選(xuan)擇像容聲BCD-221WD16NP這(zhe)(zhe)種帶(dai)中門寬幅變溫(wen)的，最好(hao)是電腦控(kong)溫(wen)，可(ke)(ke)以(yi)(yi)精確每一度(du)調(diao)節，溫(wen)度(du)把控(kong)精準。這(zhe)(zhe)款中門5~-20℃，26檔可(ke)(ke)變溫(wen)，可(ke)(ke)以(yi)(yi)調(diao)節到(dao)(dao)板(ban)(ban)(ban)(ban)栗(li)(li)適宜的溫(wen)度(du)區(qu)，而且有單獨的空間(jian)，不愛串味利于儲存(cun)。