2. spinach. 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.
3. 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%.
4. 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.