However, when we eat vegetables, we ignore that vegetables are delicate. If it is not in the small details of life, it is likely that vegetables will be eaten by themselves and healthy.
The body gradually recovers in spring, which is the golden season to maintain the liver. However, some vegetables can't be enjoyed casually in spring. If you don't know this, you might as well have a look at it quickly.
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Doctor: It's best to eat seven kinds of vegetables less in spring. Many people don't know yet. I suggest you get to know it.
1, garlic moss
Comparatively speaking, garlic is not tender. Eating some young garlic shoots in spring can supplement nutrition for the body, and the price of garlic moss is moderate. Whether it is scrambled eggs with garlic moss or fried meat with garlic moss, it is a good meal.
However, garlic moss is refrigerated in the refrigerator in spring. In order to ensure the freshness of garlic moss, merchants will soak garlic moss with preservatives, which will not only greatly reduce the taste of garlic moss, but also bring some adverse effects on health.
If you like garlic moss, you might as well wait 2~3 months. In April and May, garlic moss came on the market in large quantities, with high nutritional value, few preservatives and delicious taste.
2. Zucchini cooked at high temperature
In spring, zucchini is cheap and delicious. Especially in the Spring Festival Evening, people will buy zucchini in the market, which has a wide range of uses. Generally speaking, most families will cook zucchini scrambled eggs, which is simple and delicious.
However, it should be noted that zucchini can't be cooked at high temperature, otherwise it will cause zucchini to produce acrylic acid and enter the human body, which will affect blood circulation after decomposition, leading to insufficient blood circulation in the body and even leading to hardening and blockage of important arteries.
This does not mean that zucchini can't be eaten at all. From the point of view of nutrition and health, more than 80% people will choose high temperature cooking when cooking zucchini. You may wish to choose cold zucchini, which tastes crisp and the nutrients are not destroyed.
To some extent, it can avoid the production of acrylic acid at high temperature, retain the original nutritional value of zucchini and prevent physical damage.
3. Wild vegetables
After receiving the revival of everything, 1 thought it should be wild vegetables. The earth is getting warmer, and wild vegetables are beginning to appear. In daily life, middle-aged and elderly people especially like to eat some wild vegetables.
But now air pollution and water pollution are serious, which is likely to lead to excessive heavy metals and chemicals in wild vegetables.
Wild vegetables grown in this environment are polluted by pollutants, which will bring danger to liver health and affect health after being absorbed and digested by human body.
4, white radish
Eat radish in winter and ginger in summer, so don't bother the doctor to prescribe medicine. White radish has high nutritional value and low price, and can be eaten more in winter, which can bring the effects of clearing away lung heat, benefiting qi, strengthening spleen and nourishing stomach.
White radish tastes freshest in winter. In spring, merchants usually store white radishes in cold storage. Eating white radish becomes a black heart or a rotten heart. The nutritional value and taste of white radish are not as good as before. Therefore, eating white radish is not recommended in spring.
5. Green tomatoes
As a common vegetable in daily life, tomatoes can be eaten raw or edible. Tomatoes can bring the effects of nourishing yin, cooling blood, clearing away heat and promoting fluid production to the body. Most people like to eat some tomatoes in spring, which can effectively prevent dry mouth and virtual fire in the body.
However, due to the cold weather, most people start to eat raw tomatoes, especially female friends who are losing weight. They will use tomatoes as a daily vitamin supplement fruit. Please remember to pay attention and try not to eat them. Without ripe green tomatoes, it will bring some losses to the human body.
Half-green and half-red tomatoes not only taste bad, but also suffer from malnutrition. There are anthocyanins and alkaloid toxins in tomatoes. Excessive consumption will lead to toxic reactions in human body.
From the health point of view, it is not recommended to buy blue tomatoes. If you choose to eat raw, try to choose pink or bright red. Tomatoes are less sour and rich in nutritional value.
6. Germinated potatoes
As a common vegetable in the market, potatoes are cheap and stored for a long time, which can bring a strong satiety to the stomach, supplement trace elements and vitamins, and have diversified cooking methods, which are loved by many people.
The storage method of potatoes is simple. If the storage time is too long or the method is improper, potatoes that germinate easily contain solanine. As a harmful toxin, it will cause toxic reactions in the body. Everyone should try to throw away sprouted potatoes.
7. coriander
Eating some coriander properly can bring the effect of strengthening the spleen and appetizing to the body. Most people like to add more fragrance when cooking, which looks more delicious.
However, it is not recommended to eat too much coriander in spring. Coriander is warm and can bring mild nourishing and analgesic effects to the body. It is windy and dry in spring, which is easy to cause internal fire, oral inflammation, skin disease and angular stomatitis. Eating too much coriander will aggravate the condition and aggravate the recurrence of inflammation in the body.
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Health knowledge: Which vegetables are the most suitable for eating in spring?
1, lettuce
Eating some lettuce properly in spring is juicy and fresh, which can supplement the body with rich dietary fiber, vitamins, trace elements and mineral elements.
Moreover, lettuce can bring anti-allergic effect to the body, and its nutrients can effectively resist skin inflammation and rhinitis caused by spring allergy and relieve physical discomfort.
2, leeks
It is best to eat some mild and nourishing yang food in spring, and leek is a clear choice. Eating more leeks can bring the effects of strengthening yang and tonifying kidney, strengthening spleen and nourishing stomach, effectively kill bacteria and viruses in the body, improve resistance and immunity, and eliminate inflammation.
On the other hand, leek is rich in dietary fiber, which can effectively accelerate gastrointestinal peristalsis and promote absorption and digestion, but it should also be noted that leek is not easy to digest, and people with gastrointestinal diseases and gastric ulcers should not eat more.
3. Spinach
Spring is a good season for spinach to go on sale. Tender and nutritious. It supplements vitamins and minerals for the body. Eating more spinach in spring helps to improve metabolism, detoxify and prevent dryness.
4.celery
In spring, the temperature difference between day and night is relatively large, so you can eat some celery appropriately. Celery is rich in various nutrients. It is sweet and delicious, and it is a benign vegetable, which can calm the liver and clear away heat.
Moreover, celery is rich in iron, which can supplement dietary fiber and vitamins to the body, lower serum cholesterol, clear liver and heat, excrete waste in the body, purify blood, etc., and is more suitable for the law of maintaining the body in spring.
# Philharmonic Health Guide #