Mung bean sprouts prevent dry lips. The climate in spring is dry, which is prone to symptoms of angular stomatitis such as dry mouth and dry lips. Bean sprouts are delicious and are a good choice for nourishing and moistening dryness, clearing away heat and detoxifying. The vitamin content of mung bean sprouts increased, the mineral utilization rate increased, and protein and polysaccharide were more easily absorbed. From the perspective of traditional Chinese medicine, eating bean sprouts in early spring is helpful for the five internal organs to change from winter storage to spring production, which is conducive to dredging liver qi, strengthening spleen and stomach.
In addition to calcium, phosphorus, iron, sugar, protein, vitamins A and C, leek also contains carotene and a lot of fiber, which can enhance gastrointestinal peristalsis, has a good laxative effect, and can eliminate excessive nutrients in the intestine, including excess fat, so as to achieve the effect of losing weight and shaping body.
Although leeks can be eaten all year round, they have the best quality in early spring. Leek is rich in dietary fiber, which can promote intestinal peristalsis and effectively prevent habitual constipation and colorectal cancer, so it is called "intestinal grass". Leek is warm. Eating it in spring can strengthen yang and improve people's immunity, especially those with cold hands and feet on weekdays. You may wish to eat more leeks.
Extended data:
The method of frying mung bean sprouts with leeks;
Ingredients: 255g mung bean sprouts, 95g leek.
Accessories: oil 3 soup, 0.5 spoon of salt, 0.5 spoon of monosodium glutamate.
Exercise:
1. Wash leek and cut into sections. Wash mung bean sprouts.
2. Add 3 tablespoons of oil to the pot and heat it. Add the washed mung bean sprouts and stir-fry until they are broken.
3. Then, add the chopped leek and stir fry.
4. Add 0.5 spoon of salt.
5. Add 0.5 spoon of monosodium glutamate.
6. Stir the seasoning evenly and serve.
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