After soaking vegetables in water, if you want them not to rot the next day, remove the water from them, then wrap them in plastic wrap and keep them in the refrigerator. Generally speaking, if the temperature is not high, they will not rot the next day.

Green vegetables are low-fat vegetables, which contain dietary fiber, various nutrients and rich vitamin C. They can be used to pickle pickles or dried as dried vegetables. Has the effects of promoting blood circulation, removing blood stasis, dispersing blood and relieving swelling, and can be used for treating postpartum abdominal pain caused by blood stasis, furuncle and erysipelas in pregnant women.

1, reducing blood lipid

Green vegetables are low-fat vegetables and contain dietary fiber, which can be combined with cholate, cholesterol and triglyceride in food, thus reducing the absorption of lipids, so they can be used to reduce blood lipids.

2, laxative

Vegetables contain a lot of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces and shorten the residence time of feces in intestinal cavity, thus treating various constipation and preventing intestinal tumors.

3, detoxification and detumescence

Phytohormones contained in green vegetables can increase the formation of enzymes and adsorb and repel carcinogens entering the human body, so they have anti-cancer functions. In addition, it also has the functions of promoting blood circulation and strengthening the mechanism of liver detoxification, and has therapeutic effects on skin furuncle and breast abscess.

4. Beauty and health care

Vitamin C and carotene contained in green vegetables are important nutrients to maintain the growth of human mucosa and epithelial tissues, and they have cosmetic effects if eaten frequently. Green vegetables have the highest calcium content. An adult can meet his physiological needs by eating 500 grams of green vegetables a day. In addition, green vegetables also help to enhance human immunity.

nutritive value

The signature nutritional ingredients and nutritional value of green vegetables are among the best in all kinds of vegetables. Green vegetables are rich in vitamins, protein, carotene and minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium and chlorine. According to experts' determination, the vitamin C contained in green vegetables is more than three times that of Chinese cabbage.