Entering the month of 1 1, winter has really come. At this time, you should eat more vegetables for health care. So what are the seasonal vegetables in June 165438+ 10? In fact, there are many seasonal vegetables in June 165438+ 10, such as white radish, Chinese cabbage, yam, winter bamboo shoots, broccoli and so on. Today, Bian Xiao counts 1 1 seasonal vegetables for you.

165438+ October seasonal vegetables

1 broccoli

Broccoli is an anti-cancer expert, and the listing time is from September to June of the following year, so eating broccoli in165438+1October is the most seasonal. Broccoli is rich in nutrients, including protein, dietary fiber, vitamin A, β-carotene and vitamin C, and contains almost no fat. Others, such as folic acid needed by pregnant women, selenium for repairing cells, potassium ions for regulating blood pressure and chromium ions for lowering blood sugar, are also rich.

Broccoli is best eaten after scalding to avoid nutrient loss. Dip it in your favorite sauce, or mix it with salad after cooling. Or blanch, drain the water, add diced potatoes, fresh mushrooms, cream and cheese, and bake in the oven until the surface is golden, which becomes the western-style "cream-baked broccoli". As for the thick stems, you can peel off the old skins and cut them into thin slices, and slightly immerse them in kimchi with salt, vinegar and pepper, which is simple and nutritious.

2. Chinese yam

In early winter, a large number of yams came on the market. Yam not only has the reputation of "god of food", but also has the effect of "taking medicine". Yam contains amylase, polyphenol oxidase and other substances, which is beneficial to digestion and absorption of spleen and stomach; Yam contains a lot of mucins, vitamins and trace elements, which can effectively prevent the deposition of blood lipids on the blood vessel wall, prevent cardiovascular diseases and prolong life.

There are many ways to eat yam, such as mixing, frying, stewing, stewing and baking. It is a good raw material for nutritional catering and dietotherapy. If you like to eat yam for a long time, it is better to cook porridge, which is simple and easy to make and can give full play to its nutritional value.

3. Winter bamboo shoots

After winter, winter bamboo shoots began to appear on the market. Winter bamboo shoots are young ones that grow on the root whip of Phyllostachys pubescens. Breeding in summer, digging when growing up in winter, hence the name "winter bamboo shoots". Compared with spring bamboo shoots and summer bamboo shoots, winter bamboo shoots have the best quality and the highest nutrition. It is rich in carotene, vitamin B 1, B2, vitamin C and other nutrients. There are at least 16- 18 different amino acids in protein. Eating winter bamboo shoots can help digestion and excretion, lose weight and prevent colorectal cancer.

There are many ways to eat winter bamboo shoots, which can be said to be all-round dishes, such as burning, frying, boiling, stewing and simmering. It is also a good choice to cook alone, such as braised winter bamboo shoots in oil and dried winter bamboo shoots. Stewed duck with steamed chicken with winter bamboo shoots is delicious. Cooking with winter bamboo shoots is also exquisite. Bamboo shoots are tender and refreshing, so they should be fried with meat. Bamboo shoots are thin, soft and smooth, and should be steamed with meat; Bamboo shoots are sweet and thick, so they should be used as side dishes in stews. In addition, winter bamboo shoots can also be used to make soup.

4. Hang Ju

Chrysanthemum morifolium likes cold and hates high temperature. Sowing can be done in both spring and autumn, but mainly in autumn. Due to the long growth period and high yield in autumn, 1 1, 12 and March and April are the best edible periods. Modern nutrition research shows that chrysanthemum is rich in minerals, carotene, protein, dietary fiber, vitamin C, choline and volatile oil. It can be seen that Chrysanthemum morifolium is a green leafy vegetable with light pollution and rich nutrition, and it is a vegetable with high water content and low heat energy.

The edible part of Chrysanthemum morifolium is tender stems and leaves, which is crispy and delicious. It can be cut from cold dishes such as salt, sesame oil and monosodium glutamate, which is very refreshing. You can also fry vegetarian dishes, make tofu, make soup, make stuffing and so on. In addition, it can also be used as a hot pot in winter, which has a unique flavor.

5. Lotus root

Lotus root is the main course of 165438+ October. Lotus root has always been regarded as a good food for dietotherapy, and lotus root powder made of lotus root during Xianfeng period of Qing Dynasty was also designated as a tribute. Traditional Chinese medicine believes that lotus root is astringent, flat and non-toxic, which can dissipate blood stasis and promote granulation, stimulate appetite and stop diarrhea, clear away heat and toxic materials, and help digestion and hangover. From the point of view of western medicine nutrition, lotus root contains starch, protein, asparagine, vitamin C and oxidase, and is also rich in trace elements such as sugar, iron and calcium, as well as plant protein, vitamins and starch, which has obvious functions of invigorating qi and blood and enhancing human immunity.

Eating lotus root cold salad or slightly cooked raw has the effect of clearing away heat and moistening lung. But in winter, people are more accustomed to cooked lotus roots. Cooked lotus root is warm and can strengthen the spleen and stimulate appetite. Cooked lotus root and ribs cooked together also have the function of nourishing the heart and generating blood; Put some lotus root when eating hot pot, which can not only supplement the coldness of green vegetables, but also serve as a staple food.

6.zucchini

From June 10 to February of the following year, zucchini went on the market. A study by the University of Bastille in the United States found that eating more dietary fiber can help prevent the body from getting fat. Foods rich in dietary fiber, such as zucchini, have relatively low calories, slow digestion and long satiety time, thus preventing overeating in winter. Zucchini also contains carotene, which is good for fighting cancer and heart disease.

Zucchini eaten raw is better than cooked food, and it can also be used as vegetable soup. It can be fried with eggs, meat or other vegetables, or made into jiaozi or steamed stuffed buns.

7. Chinese cabbage

165438+ October is the season for Chinese cabbage to be on the market. Chinese cabbage has a high nutritional value, so there is a saying that "a hundred dishes are not as good as one cabbage". The moisture content of Chinese cabbage is about 95%, but the calories are very low. A cup of boiled chinese cabbage juice provides almost as much calcium as a glass of milk. So people who seldom use dairy products can get more calcium by eating enough Chinese cabbage. Chinese cabbage is also rich in iron, potassium and vitamin A.

There are many ways to eat Chinese cabbage, whether it is fried, fried, roasted, fried, stewed, roasted, rinsed, cold-mixed and pickled, it is delicious. Generally, vegetables are washed first and then cut to ensure that nutrients are not lost, and the same is true for boiled Chinese cabbage. Because vitamin C and other nutrients in Chinese cabbage are easily soluble in water, these nutrients are easily lost if they are cut and cleaned. When cooking Chinese cabbage, it is necessary to put some vinegar properly, whether from the taste or the protection of nutrients. The researchers found that scalding Chinese cabbage with boiling water is very beneficial to protect vitamin C in it. If you burn with hot water, you'd better use boiling water.