Many famous scholars advocate that medicine tonic is better than food tonic. Knowing the nature, taste and nutrients of food can take good care of our internal organs.

Let's take a look together.

nourishing the liver

1, mung bean: Friends are familiar with the function of mung bean in clearing away heat and toxic materials, clearing away heat and eliminating edema. In fact, the role of mung beans is not limited to these, it also contains a variety of amino acids, which can prevent excessive liver fire from causing excessive internal heat. Diuretic, nourishing liver and improving eyesight.

2. Soybean: In addition to being rich in female hormones, it is also rich in trace elements, such as calcium, iron and phosphorus, which can promote liver regeneration and repair damaged liver cells.

3, leeks: leeks have the effect of helping yang, which is very suitable for nourishing the liver in spring. It should be noted that if there is gout, it should not be eaten in autumn.

4, mushrooms: rich in nutrients, is the "queen" of fungi. Eating mushrooms in autumn and winter is more conducive to nourishing the liver.

5, tomatoes: with the effect of clearing heat and detoxifying, it is one of the best foods for patients with liver disease to supplement some nutrition, and can also help reduce the damage of toxins to liver cells.

6. Grapes: Grapes are rich in glucose and vitamins. The fruit acid in grapes can help digestion and stimulate appetite, and it is also helpful to prevent the high incidence of hepatitis B in modern people.

Nourish the heart

1, Jujube: Jujube contains a lot of (indispensable nutrients for hematopoiesis)-iron and phosphorus, which is a natural blood tonic. It is most suitable for various palpitations caused by physical weakness, anemia, postpartum weakness and postoperative deficiency of qi and blood.

Usage: Take it with jujube water, or cook porridge with jujube, or chew it on an empty stomach in the morning and evening.