Spinach is one of the main vegetable varieties in spring. Spinach is known as a "nutrition model student", which is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc. ), coenzyme Q 10 and other nutrients. It can often be used to make soup, cold salad, stir-fry, stir-fry meat or dish meat dishes.
2. Spring bamboo shoots:
Bamboo shoots excavated in spring are called "the king of vegetables" because of their fat body, white as jade, fresh and tender meat and delicious taste. When cooking, whether it is cold salad, stir-fry or soup, it is delicious and one of people's favorite dishes. Also known as "Eight Treasures in the Mountain". Bamboo shoots are light, tender and nutritious. It contains plenty of water, rich plant protein and essential nutrients such as calcium, phosphorus and iron.
3. Toona sinensis bud:
Toona sinensis is called "the vegetable on the tree" and is the tender bud of Toona sinensis. Toona sinensis is rich in vitamin C, carotene and other substances, which helps to enhance the immune function of the body and has a good lubricating effect on the skin. It is a good food for health care and beauty.
4, leek:
The main nutritional components of leek are vitamin C, vitamin B 1, vitamin B2, nicotinic acid, carotene, carbohydrates and minerals. Leek is also rich in cellulose, which is higher than green onions and celery. It can promote intestinal peristalsis, prevent the occurrence of colorectal cancer and reduce the absorption of cholesterol.
5. Lettuce:
Seasonal vegetables in spring are the freshest and nutritious. Lettuce is native to the Mediterranean coast of Europe and domesticated from wild varieties. The ancient Greeks and Romans ate it first. Lettuce has been introduced into China for a long time, and it is widely planted in the southeast coast, especially in the suburbs of big cities and Guangdong and Guangxi. In recent years, the planting area has expanded rapidly, and lettuce has also entered the dining table of ordinary people from hotels and restaurants.
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