What vegetables do you eat in October? 1, sweet potato.
According to the statistics of the National Nutrition Database of the United States Department of Agriculture, a medium-sized sweet potato can meet the daily needs of human body for 400% of vitamin A, 37% of vitamin C, 65,438+06% of vitamin B6, 65,438+05% of potassium and 28% of manganese, and it also contains a lot of dietary fiber. Especially in autumn, the nutritional value and taste are better.
Sweet potatoes can be eaten in a variety of ways, such as boiling, steaming, roasting, eating raw, and processing into powder to make steamed bread or noodles. "Outline of Medical Forest" says eating raw sweet potatoes? Quench thirst, sober up, benefit the lungs and soothe the nerves? And cooked food is ok? Yiqi, satisfy hunger? . But the most common thing is cooking. Sweet potato lacks protein and lipids, so it should be eaten with vegetables, fruits and protein foods to avoid nutritional imbalance.
2, taro
Taro is an alkaline food, which can neutralize acidic substances accumulated in the body, adjust the acid-base balance of human body, produce beauty beauty and blacken hair, and can also be used for preventing and treating hyperacidity. Taro is rich in mucin saponins and N kinds of trace elements, which can help the human body correct the physiological abnormalities caused by the lack of trace elements, stimulate appetite and help digestion. Therefore, Chinese medicine believes that taro can tonify the middle energizer.
Taros, like sweet potatoes, are mostly steamed and can be eaten. It can also be used for cooking, or ground into mud for snacks. After steamed, taro can be eaten with sugar or soy sauce, each with its own flavor; Cooking has classic meat deduction and goose licking. Taro often absorbs the taste of meat and is more popular than meat. Snacks include sand-resistant taro, fried taro cake and even taro ice cream, which is sweet and delicious.
3. Cauliflower
Speaking of cauliflower, it is actually cauliflower, but in recent years, people have become more familiar with the term broccoli. It is a cruciferous vegetable, which is highly recommended by nutritionists all over the world because of its anticancer effect. Cauliflower is tender, sweet and delicious, easy to digest and absorb after eating, and its tender stem fiber is fresh and delicious after cooking, which is suitable for middle-aged and elderly people, children and people with weak spleen and stomach and weak digestive function.
You can cut the cauliflower into small pieces first, cut off the branches with a knife or tear them directly by hand; Secondly, prepare a pot of light salt water to soak, which can remove the insects hidden in cauliflower, but this will cause some loss of water-soluble vitamins in cauliflower; Finally, wash the cauliflower two or three times with running water. Between frying and eating, gourmets suggest that you first blanch with boiling water, remove and drain, and then fry, so as to keep the crisp and refreshing feeling of cauliflower. Chew more when eating, so as to avoid more dietary fiber to bring digestive burden to the stomach.
4. Hang Ju
Chrysanthemum morifolium likes cold and hates high temperature. Sowing can be done in both spring and autumn, but mainly in autumn. Due to the long growth period and high yield in autumn, 1 1, 12 and March and April are the best edible periods. Modern nutrition research shows that chrysanthemum is rich in minerals, carotene, protein, dietary fiber, vitamin C, choline and volatile oil. It can be seen that Chrysanthemum morifolium is a green leafy vegetable with light pollution and rich nutrition, and it is a vegetable with high water content and low heat energy.
The edible part of Chrysanthemum morifolium is tender stems and leaves, which is crispy and delicious. It can be cut from cold dishes such as salt, sesame oil and monosodium glutamate, which is very refreshing. You can also fry vegetarian dishes, make tofu, make soup, make stuffing and so on. In addition, it can also be used as a hot pot in winter, which has a unique flavor.
5. Pumpkin
Pumpkin is rich in vitamin A, vitamin B and vitamin C, and the content of vitamin A in pumpkin is almost the first among melon vegetables. Pumpkin is also rich in minerals, as well as eight amino acids necessary for human body and histidine, soluble fiber, lutein and trace elements such as phosphorus, potassium, calcium, magnesium, zinc and silicon necessary for children.
The secret of picking pumpkins. Speaking of this, apart from varieties, the most important factor in picking pumpkins is maturity. Pumpkins with good maturity are what we often say? Old pumpkin? . Is this because there are more pumpkins? Old? The less water content, the less gluten and the sandy taste. Its dishes, whether steamed, boiled or fried, or staple food, dessert and soup porridge, taste particularly good; In addition, after sufficient sunshine, the sweetness of pumpkin will become very high, and the nutrition will of course be better.
6. Chinese yam
Yam belongs to potato and is rich in carbohydrates, dietary fiber, vitamins, including carotene, vitamin B 1 and B2, and minerals such as calcium, phosphorus, potassium, sodium, magnesium, iron, zinc and copper.
From a health point of view, yam has two best cooking methods. One is steamed yam. Can ensure the original flavor, the nutritional value can be well preserved, and the method is also very convenient. Just wash the yam and put it in the steamer. When eating, you can also dip in some sugar, which is tender, smooth and refreshing and full of flavor. The second is fried yam with fungus. Auricularia auricula has the functions of clearing away and moistening lung, enriching blood and benefiting qi, and it has higher nutritional value when combined with yam. It is very popular in Xian Yi, suitable for all ages.
7.eggplant
Eggplant is one of the seasonal vegetables listed in autumn, with a wide variety. According to the shape, there are three kinds of common eggplant: round eggplant, light bulb eggplant and linear eggplant. Eggplant contains many vitamins, protein, sugar and minerals. In particular, eggplant is rich in vitamin P, and the most abundant part is the junction of purple skin and pulp, so purple variety is the top grade of eggplant.
It is best not to peel eggplant when cooking, because eggplant is a good diet for cardiovascular patients, but eggplant skin contains a lot of nutrients. Therefore, peeling eggplant will not only reduce the health care value, but also easily turn black because the iron in it is oxidized by air, which will affect the human body's absorption of iron.
8. Lotus root
Lotus root is rich in protein, vitamins and minerals. It is a good food for invigorating stomach and spleen in autumn. If you want lotus root to have the effects of nourishing stomach and yin, strengthening spleen and benefiting qi, you must process it well. Traditional Chinese medicine believes that raw lotus root can remove blood stasis, cool blood, clear heat, stop vomiting and quench thirst, but raw lotus root is cold, sweet and cool into the stomach, which may have a certain stimulating effect on the elderly with fragile stomach. However, when the lotus root is processed maturely, its properties change from cool to warm. Although it has lost the function of removing blood stasis and clearing heat, it has benefited from the spleen and stomach, and has the effects of nourishing stomach and yin, nourishing blood and stopping diarrhea.
In particular, processing lotus root into lotus root powder is a rare food supplement for the elderly, rich in nutrition, easy to digest, and has the effects of nourishing blood, stopping bleeding and regulating appetite. Older friends who usually have a bad spleen and stomach may wish to eat more fresh autumn lotus roots when they are on the market and make lotus root powder at home.
9, white radish
Where's the radish? Talinum? As can be seen from this title, radish is very beneficial to human body, and autumn is the season when radish matures. Eating radish in autumn can eliminate phlegm, relieve cough and detoxify. Traditional Chinese medicine believes that radish is cool and sweet, enters the lung and stomach meridian, and has the functions of resolving food stagnation, resolving phlegm and clearing heat, permeating lower qi and detoxifying, and is used for dyspepsia, abdominal distension, and dysuria.
In the case of rich dishes, you can make a cabbage and radish soup, which is not only delicious, but also accelerates digestion, nourishing the stomach and warming the body. Radish is also a good hangover remedy. Generally speaking, it is best to eat raw to sober up. You can also choose to make sweet and sour radish or white radish ginger juice. Sweet and sour radish mixed with sweet and sour is the best.