What to eat in April? Lettuce is the first choice. Lettuce has the effects of benefiting five internal organs, dredging meridians, clearing stomach heat, and clearing away heat and diuresis. It was often used to treat dysuria and dyspepsia in ancient times. Lettuce is high in potassium, which is beneficial to promoting urination and reducing atrial pressure, and is extremely beneficial to patients with hypertension and heart disease. Lettuce contains a small amount of iodine, which has a great influence on the basic metabolism, spirit and mood of the human body. Therefore, eating lettuce often helps to eliminate tension and help sleep.

2. Carrots

In the spring with changeable climate and frequent smog, carrot is a kind of food that conforms to the season and healthy fashion trend. The nutritional value of carrot is also high, and its β -carotene can prevent cardiovascular and cerebrovascular diseases, regulate blood lipid and blood pressure, and scavenge free radicals. Moreover, beta-carotene can also be converted into vitamin A in the body, which can maintain the function of retina and epithelial tissue, is good for eyes and is a very healthy food.

Step 3: bean sprouts

In spring, everything recovers, and you should eat more foods that have yang. Bean sprouts are the main source of hair growth, so eating bean sprouts often in spring is beneficial to body yang and hair growth. In spring, the wind is strong and dry, the metabolism is vigorous, and oral ulcers are prone to occur, which is related to vitamin B2 deficiency. Mung bean sprouts are rich in vitamin B2, which is a good food for preventing and treating oral ulcers in spring. There are many ways to eat mung bean sprouts, which can be cold or fried. If your limbs are cold at ordinary times, you can fry them. If it is a real hot constitution, it is easy to get angry and can be cold.

4. Cucumber

Compendium of Materia Medica records that cucumber tastes sweet and cool, and has the effects of clearing away heat and quenching thirst, diuresis and detumescence. It is helpful for common symptoms such as irritability and sore throat in spring. Modern medicine believes that cucumber contains cellulose, which plays a certain role in promoting intestinal peristalsis and accelerating excretion. Cucumber contains cucumber acid, which can promote human metabolism and excrete toxins. The diuretic effect of cucumber can clean the urethra and help the kidneys excrete toxins from the urinary system.

5. shepherd's purse

Mustard is a seasonal vegetable in spring. This vegetable is not only rich in protein and 10 amino acids, but also contains glucose, sucrose and lactose. It is nutritious and delicious. In traditional Chinese medicine, shepherd's purse also has the function of preventing and treating common diseases in spring. Therefore, drinking mustard porridge in the morning or evening in spring is really a taste enjoyment and a healthy choice.

6.peas

Pea is a seasonal vegetable with round bright green granules, which is very beautiful. Peas don't just win by appearance. They are rich in vitamin A and have the therapeutic effect of protecting eyes. In addition, its vitamin C content is much higher than that of dried bean curd, which is delicious and helpful to improve immunity. Pea is rich in magnesium, zinc, protein and vitamin PP, which has a good effect on heart health care.

7.spinach

Spring food supplement should be based on nourishing and protecting the liver. Among many vegetables, spinach has a good liver nourishing effect. Spinach is a frequent visitor on the table and can be harvested all year round. But the spinach roots in spring are red and green, smaller and tender than those in other seasons, and you can feel that softness at the entrance.

8. leeks

Chinese medicine believes that leek is sweet, pungent and warm, and has the functions of sweating, relieving exterior syndrome, nourishing liver and kidney, strengthening yang, dispelling yin and dispelling cold. Traditional Chinese medicine pays attention to health preservation, not out of season. Leek was originally a seasonal vegetable in spring, and now it is in spring, which is the golden age for eating leeks.