So do you know which six vegetables are best for soup? So what are their benefits to the human body? Next, I will tell you what these vegetables are and what they are good for people.
Wax gourd is the most common in our life. Thin skin and thick flesh, soft quality. Wax gourd is rich in vitamin B, and its calories are particularly low. Eating wax gourd can supplement rich dietary fiber. In Chinese medicine, wax gourd can clear away heat and reduce fire. Boiling winter melon and ribs together in summer can only clear away heat and detoxify, supplement protein vitamins and relieve boredom. It is simply a must-have dish for home travel.
Kelp is produced in brine. It is dark green, soft, chewy and rich in dietary fiber and sodium. Seaweed soup is good for lowering blood fat and blood pressure. Kelp ribs soup is basically a soup that I can eat everywhere to prove its good taste and wide recognition.
As the old saying goes, eating radish in winter and ginger in summer is not suitable for me. Radish soup is also a must, white and hard, but it will soften and taste delicious after stewing. Radish has the effect of invigorating qi and blood, and the soup stewed with it can give full play to this effect.
Corn is rich in dietary fiber and multivitamins. Cooking soup with corn can not only make the soup sweet, but also relieve the fishy smell of meat, better absorb dietary fiber, promote intestinal peristalsis and help us defecate. Lotus root is a specialty of Hubei, red and fragrant. Rich in trace elements, soup can increase the absorption of various trace elements in the body.
Yam itself is a medicinal material. She can nourish blood and strengthen the spleen by making soup, which is suitable for people with deficiency of both qi and blood, and people with weak stomach can also make soup with yam to nourish the stomach.