Spinach is a vegetable with high nutritional value. The content of carotene in spinach is much higher than other vegetables. Ascorbic acid is lower than pepper, but higher than tomato. Vitamin K with hemostatic effect in spinach is the highest in leafy vegetables. Rich in riboflavin, it can also prevent oral ulcer, cheilitis, glossitis and dermatitis.

2. Cauliflower

Cauliflower is rich in vitamins, and every 200g fresh cauliflower can provide more than 75% of vitamin A needed by adults in one day. The content of vitamin C is even more prominent, reaching 80 mg per 100 grams, which is 3-4 times higher than that of common Chinese cabbage and soybean sprouts and twice as high as that of citrus.

Step 3: celery

Celery is cool, sweet and nontoxic, calming the liver and invigorating the stomach. It is rich in protein, sugar, carotene, vitamin C and amino acids. Celery can excite the central nervous system, promote the secretion of gastric juice, stimulate appetite and have expectorant effect.

4. Chinese cabbage

Chinese cabbage tastes bitter and slightly cold, nourishing the stomach and harmonizing the middle, clearing the intestines and benefiting the stomach. Chinese cabbage contains a lot of vitamin C and calcium, as well as phosphorus, iron, carotene and vitamin B. There is also a kind of Chinese cabbage, cabbage, which tastes bitter and can benefit the heart and kidney, strengthen the spleen and stomach, relieve pain and promote the healing of gastric and duodenal ulcers.

5. Bean sprouts

Soybeans and mung beans contain a lot of protein, fat and carbohydrates, as well as essential elements such as sodium, iron, phosphorus and calcium. After germination, it can not only keep the original substances, but also increase the contents of vitamins B 1, B2, B 12 and C. Chlorophyll in bean sprouts can prevent and treat rectal cancer, and aspartic acid rich in water can greatly reduce the accumulation of lactic acid, thus helping to eliminate it. Traditional Chinese medicine believes that carrots in sweet spinach with bean sprouts are cool and have the functions of clearing away heat and toxic materials, diuresis and laxative.

6. Lettuce; lettuce

Lettuce is tender and smooth, suitable for raw and hot frying. Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and water balance, and is of great benefit to patients with hypertension and heart disease. Fluorine contained in lettuce can participate in the formation of enamel and dentin and the growth of bones.

7.sweet potato

Sweet potato, also called sweet potato or sweet potato, is rich in starch. In autumn vegetables, the sugar content per 100 grams of sweet potato is the highest, reaching 23.438+0 grams. However, the contents of amino acids, vitamins A, B, C and cellulose are higher than those of rice and white flour, and they are also rich in minerals such as iron and calcium necessary for human body.

8.carrots

The taste is sweet, and the food tonifies the spleen and stomach. Stewed carrots are the best, and fried carrots are the best. Stews can keep carotene above 93%, fried products can also keep carotene above 80%, while raw food and cold salad can only absorb 10%.

9.pumpkin

Pumpkin tastes a little sweet, so many people think it is high in fat. In fact, compared with other autumn vegetables, the fat content of pumpkin per 100g edible part is only 0.1g. Eating too much pumpkin will lead to an increase in blood sugar, so diabetics should choose carefully. People who really love to eat, it is best to make pumpkin into pumpkin powder for long-term consumption. Edible tip: It is best not to eat with mutton, and people with beriberi and jaundice are not suitable to eat. Because Chinese medicine believes that these two symptoms are caused by damp heat, pumpkin is gentle and flat, which may aggravate discomfort. Pumpkins should not be stored for too long, otherwise the pulp will produce alcohol through anaerobic glycolysis, which is easy to cause poisoning after eating. Be sure to check the pumpkin carefully before eating it. If the epidermis is found to be festering, or if it smells of alcohol after cutting, it cannot be eaten.

10 and cucumber

The dietary fiber content per 100g cucumber edible part is only 0.5g, but the cellulose contained in fresh cucumber is very delicate, which can not only accelerate the excretion of intestinal spoilage substances, but also reduce blood cholesterol. Therefore, patients with obesity, high cholesterol and arteriosclerosis often eat cucumbers, while those with weakness of spleen and stomach, abdominal pain and diarrhea, and cough due to lung cold should eat less.