1 March and April spinach is widely planted in China. Although vegetables are eaten all year round, they are best eaten in spring. Enzymes contained in spinach can promote the secretion function of the stomach, especially for people with anemia, gastrointestinal diseases and lung diseases. Spinach is called brain food, which can effectively prevent memory loss.

Lily eaten in March and April is rich in protein, fat, norcolchicine, vitamins and trace elements. It is easy to catch a cold and cough in spring, and eating lily can effectively relieve cough and asthma. Eating lily in March and April also helps to improve lymphocyte transformation rate and enhance the activity of liquid immune function.

3 eating bracken in March and April is the growing season of bracken. Pteridium aquilinum not only tastes fresh and smooth, but also has high nutritional value. It contains many vitamins and minerals. Eating bracken in March and April can effectively prevent influenza, and it can also treat diseases such as hypertension, dizziness, insomnia, uterine bleeding and chronic arthritis.

4 eating pineapples in March and April is a natural mature season. Eating pineapple at this time is naturally the healthiest. Pineapple contains pineapple enzyme, pineapple enzyme and so on. This can help improve the body's blood circulation; The sugar and salt contained in it can also help diuresis and strengthen the spleen; And the acidic substances contained in it can help appetite and digestion. However, it should be noted that people with allergies should be careful to eat pineapple. Pineapple is best soaked in salt water or heated before eating.