Warm winter needs more cold protection. Cold, especially sudden cold, will make people's pituitary-adrenal system in a state of high tension; The cold winter makes more nutrients ingested by the human body turn into heat energy to resist the cold; Low temperature will reduce blood calcium, and will reduce the function of immune system, reduce the resistance to pathogens, leading to upper respiratory tract infection and gastrointestinal inflammation. Therefore, we should take enough protein, fat, carbohydrates, vitamins and minerals in winter. While maintaining food diversity, the following eight foods are especially recommended:

soybean sprout

Soybean sprouts are the product of soybean soaking and germination in water. In this process, under the action of its own enzymes, the protein structure of soybean became loose, the digestibility and biological potency of protein increased, and the contents of vitamin B 1, B2 and C and the amount of water-soluble cellulose increased. Soybean is an ideal high-nutrient vegetable.

milk

Milk is one of the best sources of human nutrients, and protein contains 9 essential amino acids. Fat particles are small and highly dispersed, so the digestibility is high; The carbohydrate in milk is mainly lactose, which is beneficial to the reproduction of lactic acid bacteria and inhibits the growth of spoilage bacteria. Chinese medicine believes that milk is sweet and flat, and has the functions of nourishing the body, promoting fluid production and moistening the intestines, and quenching thirst. Special attention should be paid to calcium supplementation in winter. Calcium in milk is not only rich, but also easy to absorb.

black soya bean

Black beans have the highest content of protein among all kinds of beans, which is twice as high as pork legs. It contains mainly monounsaturated fatty acids and polyunsaturated fatty acids, 50% of which are essential fatty acids needed by human body, as well as phospholipids, daidzein and biotin, so eating black beans will not cause hyperlipidemia, but also has the effect of lowering cholesterol. Traditional Chinese medicine believes that black beans are flat and sweet, and have the effect of moistening intestines and enriching blood.

Mushroom

Lentinus edodes contains a variety of vitamins and minerals, more than 50 kinds of enzymes and free amino acids, choline, adenine, ergosterol and lentinan, which has the functions of inhibiting cholesterol synthesis, promoting cholesterol decomposition and excretion, and preventing the increase of blood lipid.

soybean

Soybean has complete nutrients, among which protein is the "complete protein" with high lysine content, which can make up for the lack of lysine in grains. It can be used as both a vegetable and a substitute for grain, and eating soybeans in winter is especially beneficial. Chinese medicine believes that soybean is sweet and has the effects of regulating stomach, regulating middle energizer, strengthening spleen and benefiting qi.

(edible) auricularia auricula

Auricularia auricula contains many trace elements, such as vitamin B 1, B2, carotene, mannose, xylose, lecithin, cephalin, calcium and iron. It can prevent blood coagulation, cardiovascular and cerebrovascular diseases and dry stool. Traditional Chinese medicine believes that auricularia auricula is flat and sweet, has the effects of invigorating qi, improving intelligence and promoting blood production, and is effective for anemia, backache, leg weakness and numbness of limbs.

dog meat

Dog meat contains more taurine and peptides, but little fat. Traditional Chinese medicine believes that dog meat is warm, has the effects of tonifying kidney, helping yang and dispelling cold, and has a good effect on low back pain, chills, nocturnal polyuria and calorie increase.

pole

Perch is rich in digestible protein, fat, vitamin B2, nicotinic acid, calcium, phosphorus, potassium, copper, iron and selenium. Traditional Chinese medicine believes that perch is warm and sweet, and has the functions of invigorating spleen and stomach, nourishing liver and kidney, relieving cough and resolving phlegm. In winter, perch is fat and pleasant, and the fish is delicate, which is the best season to taste perch.