Spring is the season from cold to warm, and the temperature changes greatly. In addition, bacteria and germs begin to multiply in large numbers, and their vitality is enhanced, which is easy to attack the human body and cause diseases. Therefore, we should take enough vitamins and minerals in spring. For example, dark green vegetables such as Chinese cabbage rich in vitamin C, potherb mustard and persimmon pepper, as well as fruits such as oranges and lemons. In spring, you should also eat yellow-green vegetables such as carrots, amaranth and Tuoba vegetables, which are rich in vitamin A. Because vitamin A can protect and enhance the epithelial cells of upper respiratory tract mucosa and respiratory organs, it can resist the invasion of various pathogenic factors.
Foreign experts believe that the diet should be light in spring and edible fungi can be added. Such as auricularia auricula, tremella, mushrooms, shiitake mushrooms, etc. Auricularia auricula is rich in mineral calcium, which plays a leading role in the function of human muscle, heart, brain and other cells. Tremella fuciformis is rich in tremella fuciformis polysaccharide, which can improve the phagocytosis of human protective macrophages. Mushrooms contain lentinan, which can resist the invasion of Pseudomonas aeruginosa. Edible fungi are natural health nutrition in spring, so women should eat more.
Chinese medicine believes that spring health preservation should be supplemented. Generally speaking, a light diet is suitable for normal or sick people, such as buckwheat, rice kernels and other whole grains, beans such as soybean milk and mung beans, fruits such as oranges, kumquats, apples, sesame seeds and walnuts. Food tonic refers to the diet cooked with raw and cold foods, such as pears, lotus roots, shepherd's purse, lilies, turtles and snails. Supplementing these diets can reduce fire, improve the feeling of being afraid of heat and help to improve physical fitness.