Seasoning has always been essential in daily cooking. In nature, many plants with their own natural fragrance have entered people's lives and stepped onto people's dining tables. In fact, some plants are not only ingredients and seasonings, but also good ways to help people keep healthy and prevent diseases.

Next, let's take a look at how these "delicious" ingredients play a health care role.

First, onions, ginger and garlic.

These three plants are definitely the main ingredients in daily life. They are also very economical health-preserving ingredients, which not only have the same characteristics of disinfection, sterilization, pain relief, stomach strengthening and cold dispelling, but also can achieve multiple health-preserving effects if used properly in home cooking, especially after entering the cold winter.

When you occasionally catch a cold in winter, scallion helps to sweat, eliminate phlegm and diuresis, and relieve the discomfort of a cold.

Ginger is a food with homology of medicine and food. It can not only dispel cold, but also help people sweat and urinate, help expel toxins from the body, and prevent and alleviate the occurrence and development of rheumatoid arthritis. Ginger often appears in fish and shrimp dishes when cooking, because it has the functions of deodorization, cooling, disinfection and sterilization.

Allicin not only has the function of disinfection and sterilization, but also helps to decompose cholesterol in human body, control blood lipid, eliminate free radicals and promote intestinal peristalsis, thus protecting cardiovascular and cerebrovascular health, delaying aging and preventing intestinal cancer. However, people suffering from eye diseases, liver diseases and gastrointestinal discomfort are not suitable for eating a lot of raw garlic, and they can choose to eat cooked garlic appropriately. Although some allicin is lost after heating, cooked garlic can also warm the stomach and help yang.