Spring is the season of hair growth. When the yang rises, the temperature will gradually change from cold to warm. Most children are pure yang constitution, and the yang in the body is sufficient, so it is easy to get angry after entering the spring. At this time, eating some fresh seasonal spring vegetables properly can not only reduce the fire, protect the liver and benefit the spleen and stomach, but also benefit the yang in spring in children. Detoxification and growth promotion: spinach spinach is a four-season dish, but "spring spinach" is the best. In spring, spinach root has abnormal red leaves and bright green, which tastes the best and is an excellent health care dish in spring. Besides nourishing blood, expelling toxin and moistening dryness, spinach is also rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. Regular consumption can promote children's growth and development. For example, carotene can be converted into vitamin A in human body, which can maintain children's vision and the health of epithelial cells, and increase children's ability to prevent diseases and resist infection; Iron in spinach is very suitable for children with iron deficiency anemia; A large amount of plant fiber can promote intestinal peristalsis, facilitate defecation and prevent children from constipation in dry spring. Tip: Because spinach contains more oxalic acid, it will hinder the absorption of calcium and iron to a certain extent, so it is best to blanch spinach with boiling water before frying. Refreshing and moist: beginning of spring takes a bite of radish, which means "biting spring". Many places even use radish to make spring dishes. Radish has high nutritional value and contains a lot of carbohydrates, among which the content of vitamin C is 8~ 10 times higher than that of pear. Radish also has high medicinal value, which can eliminate phlegm, ventilate, relieve cough, detoxify, tonify the spleen and stomach and keep out the cold. Eating crisp, delicious and tender radish in early spring can not only stimulate appetite and help digestion, but also moisten throat and effectively prevent colds. Tip: Radish works best when eaten raw. It is best to choose a radish with green color, plenty of water, light spicy taste and heavy sweet taste for your child. You can peel, shred, slice and eat with sugar, or you can make radish dipped in vinegar rolls and eat them in spring cakes or spring rolls. Tender, smooth and low in fat: As the saying goes, early adopters are like mushrooms after rain. Bamboo shoots are known as "the first vegetarian food" and are a must-eat delicacy in the south of the Yangtze River in spring. Fresh and tender bamboo shoots are rich in protein, carbohydrates, calcium, phosphorus, iron, vitamin B, vitamin C, vitamin E and other nutrients. The fat content of 100g spring bamboo shoots is only 0.1g. It can be said that bamboo shoots are a kind of healthy food with high protein, low starch and low fat, which is very suitable for children to eat. It is worth mentioning that spring bamboo shoots contain enough water, cellulose and amino acids, which can replenish water for children in early spring, promote intestinal peristalsis, help digestion and prevent constipation. Tip: Spring bamboo shoots can be fried, stewed and boiled, but the best way to eat them is cold salad, which not only tastes fresh and green, but also retains the original flavor and nutrients are not easy to lose. Fresh and crisp: spring buds Confucius said, "From time to time, don't eat." Does it mean that the food in season can be eaten? Spring is the season when everything grows, and all plants will give birth to tender green buds, so eating spring buds at this time is the most seasonal and healthy. There are many varieties of spring buds listed in beginning of spring, including Toona sinensis, bean sprouts, bean sprouts and radish seedlings. , not only crisp taste, but also rich in vitamins and minerals, high water content, especially suitable for children to eat. For example, soybean sprouts, known as "ruyi cuisine", have higher protein utilization rate than soybeans and are rich in B vitamins, which are suitable for stir-frying or cold salad; Fragrant buds have strong fragrance and appetizing effect, so they may be branded into fragrant omelets or filled; Buckwheat bud is rich in rutin, which has protective effect on blood vessels. If children suffer from obesity, high blood pressure and other diseases, they can eat more. It is suggested that the growth cycle of sprouts is short, and they can be eaten in 1~2 weeks. Don't wait for the buds to grow for a long time before eating. New shoots are the most nutritious. Gentle spleen: spring leek is suitable for the changeable climate at the turn of winter and spring, and the human body needs to nourish yang. Leek in spring is the most delicious, nutritious and suitable for nourishing yang and strengthening the spleen and stomach. Leek contains protein, fat, vitamins and other nutrients, and has the effect of invigorating stomach and refreshing. Leek is also called "intestinal grass", in which a lot of crude fiber can clean the stomach. In addition, the sulfide and volatile essential oil unique to leek also have bactericidal and anti-inflammatory effects, which can improve children's immunity. Tip: There are many ways to eat leeks. The best way to eat leeks is to fry them with meat, eggs, shrimp, cuttlefish, mung bean sprouts or dried tofu. However, in order to prevent gastrointestinal discomfort, leeks should not be eaten at one time. Disease prevention and anti-virus: Welsh onion in early spring is the high incidence period of influenza, diarrhea, gastritis and other diseases, and children are the susceptible population. At this time, eating scallion properly is good for your health. The green onions in early spring have just sprouted, and they are called croissants. It is the most abundant, tender, fragrant and delicious time of the year. On this day in early spring, northerners are used to eating scrambled eggs with scallions or eating scallions with dipping sauce. For children, onion contains not only protein, carotene, vitamins A, B, C, iron, calcium, phosphorus, magnesium and other nutrients, but also allicin, which can kill bacteria and viruses and prevent respiratory infectious diseases in spring. Tip: The nutrition of onion leaves is not inferior to that of onion. It not only contains nutrients contained in green onions, but also contains vitamin C, carotene, chlorophyll and magnesium, which is significantly higher than that of green onions. So, when eating onions, don't forget to eat them with onion leaves.