Eat more wild vegetables in spring. Wild vegetables grow in the suburbs, with little pollution and simple eating method. Can be cold, stir-fried, soup, stuffing, rich in nutrition. Chinese cabbage is a native vegetable in China and has a long history of cultivation. Besides being eaten as a vegetable, Chinese cabbage also has medicinal value. Chinese medicine believes that cabbage is slightly cold and sweet. Has the effects of nourishing stomach, promoting fluid production, relieving fatigue, quenching thirst, promoting diuresis, relaxing bowels, clearing away heat and toxic materials, etc. It is a good vegetable for supplementing nutrition, purifying blood, dredging intestines and stomach, preventing diseases and promoting metabolism.

There is a folk proverb: "fish makes a fire, meat produces phlegm, and cabbage and tofu keep it safe." Pectin in cabbage helps to eliminate excess cholesterol. Mainly Chinese cabbage also contains a small amount of molybdenum, which can inhibit the generation and absorption of ammonium nitrite in human body and play a certain role in preventing cancer. In addition, Chinese cabbage itself contains too little heat, which is easy to cause heat storage. Cabbage also contains a small amount of sodium, which will not save too much water and reduce the burden on the heart. Middle-aged and elderly people and obese people can eat more cabbage to lose weight.

Eating more spinach at ordinary times can absorb rich carotene and reduce various infectious diseases and eye diseases. It also contains a variety of trace substances, which can promote the normal metabolism of the human body and avoid blood coagulation. Eating more spinach at ordinary times can effectively reduce the occurrence of stroke. The iron contained in it has a certain effect on the prevention and treatment of iron deficiency anemia. What people usually do now is to wrap jiaozi with fresh shepherd's purse. Shepherd's purse is rich in nutrition and high in vitamin C, carotene and various minerals. It is particularly worth mentioning that its calcium content is higher than that of milk with the same weight.

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