Sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals, and has the reputation of "longevity food". The sugar content reached 15%-20%. Has the effects of preventing cancer, protecting heart, preventing emphysema and diabetes, and losing weight.
2.asparagus
Asparagus is rich in vitamin B, vitamin A and trace elements such as folic acid, selenium, iron, manganese and zinc. Asparagus contains various amino acids necessary for human body. The selenium content of asparagus is higher than that of ordinary vegetables, close to selenium-enriched mushrooms, and even comparable to that of marine fish and shrimp.
Step 3: cabbage
Raw Chinese cabbage is rich in vitamin C, vitamin B 1, folic acid and potassium, and cooked Chinese cabbage is also rich in vitamin C, potassium and folic acid. Chinese medicine believes that eating cabbage regularly has the effects of replenishing marrow, benefiting joints, strengthening bones and muscles, benefiting five internal organs, regulating five internal organs, clearing away heat and relieving pain.
4. Broccoli
Cauliflower is rich in dietary fiber, protein, vitamins, fats, carbohydrates and minerals. It is a kind of food containing many flavonoids and an antioxidant isothiocyanate compound, so cauliflower has high edible value and health care function.
5.celery
Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron and sodium. At the same time, it has the effects of calming the liver and clearing away heat, expelling pathogenic wind and promoting diuresis, relieving restlessness and swelling, cooling blood and stopping bleeding, detoxifying and dispersing lung qi, invigorating stomach and promoting blood circulation, clearing intestine and relaxing bowels, moistening lung and relieving cough, lowering blood pressure, strengthening brain and calming nerves. Eating celery often, especially celery leaves, is very beneficial to prevent hypertension and arteriosclerosis, and has an auxiliary treatment effect.
6.eggplant
Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. In particular, purple eggplant has higher vitamin content, which can inhibit the proliferation of tumor cells in digestive tract.
7.sugar beet
Beets are easy to digest, which helps to stimulate appetite and relieve headaches. Beets can also prevent colds and anemia. Beet root juice is rich in nitrite, which has the function of lowering blood pressure and preventing Alzheimer's disease.
8.carrots
Carrot is a crispy and nutritious home-cooked dish, which is known as "Little Ginseng". Carrots are rich in sugar, fat, volatile oil, carotene, vitamin A, vitamin B 1, vitamin B2, anthocyanin, calcium, iron and other nutrients.
9.shepherd's purse
Shepherd's purse is rich in nutrition, and contains protein, fat, dietary fiber, carbohydrate, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin E, vitamin C, calcium, phosphorus, iron, potassium, sodium, magnesium, manganese, zinc, copper and selenium.
10, Flammulina velutipes
Flammulina velutipes is cold, sweet and salty, and has the effects of nourishing liver, benefiting stomach and intestine and resisting cancer. It is mainly used for treating diseases such as liver disease, gastrointestinal inflammation, ulcer and tumor. The zinc content in Flammulina velutipes is high, which is helpful to prevent male prostate diseases. Moreover, Flammulina velutipes is also a kind of food with high potassium and low sodium, which can prevent and treat hypertension and is also good for the elderly. Detailed+
Healthy vegetables in spring 1, leek
Spring is especially suitable for eating some foods that warm and tonify yang, and leek is a very good choice, especially in early spring. Eating leeks in spring can strengthen the spleen and nourish the stomach, supplement and protect people's yang, and can also sterilize and diminish inflammation and improve resistance.
2. Spring bamboo shoots
In the spring diet, there must be a vegetable like bamboo shoots. Bamboo shoots are rich in amino acids, vitamins and inorganic salts. , and has the effects of nourishing and strengthening, benefiting qi and strengthening brain, calming the heart and strengthening the body.
3. Spinach
Spring is the most tender season of spinach and the most beautiful time to eat spinach. At this time, the spinach is called "spring spinach", with red and green roots, fresh and abnormal, and especially delicious.
4, bracken
Spring is the best time to pick bracken. At this time, bracken is green as water, with gorgeous color, full and tender taste, refreshing fragrance and rich nutrition. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem praising bracken: "The fern buds are tender and the spring vegetables are pressing." Detailed+
Healthy vegetables in summer 1, celery
Celery is extremely low in calories. It is not only nutritious, but also contains a lot of dietary fiber. Help digestion, detoxification and slimming. Celery also contains diuretic active ingredients, which can eliminate excess water in the body, diuretic and detumescence.
Step 2: carrots
Carrots are low in calories and are very suitable for eating when losing weight. Moreover, carrots are rich and balanced in nutrition and feel full, and they are vegetables with high water and fiber content.
3. Bitter gourd
Bitter gourd has high water content, low calorie and high potassium content, which is beneficial to eliminate edema, inhibit fat absorption, and has the functions of detoxification, beauty and summer heat.
4. tomatoes
Tomatoes are rich in nutrition. Eating 50g- 100g fresh tomatoes per person every day can meet the human body's demand for several vitamins and minerals. Detailed+
Healthy vegetables in autumn 1, okra
Okra has the functions of clearing away heat and toxic materials, moistening dryness and smoothing intestines. It is an ideal high-grade green nutritious and healthy vegetable in the new century. It has the effect of strengthening kidney and is the best food for women.
2. Lotus root
You can eat lotus roots in autumn. Lotus root has high nutritional value and is rich in trace elements such as iron and calcium. Plant protein, vitamins and starch are also rich, which have obvious functions of invigorating qi and blood, enhancing human immunity and resisting aging.
3. Cauliflower
The vitamin C content of cauliflower is 3-4 times higher than that of Chinese cabbage and soybean sprouts, and 2 times higher than that of citrus. Cabbage flower is the best lung-nourishing vegetable, which can not only prevent respiratory diseases such as colds, but also be a very good blood vessel cleaning agent.
4. coriander
Chinese medicine believes that coriander has the function of warming the stomach, and proper consumption of coriander can relieve stomach pain and indigestion. Detailed+
Healthy vegetables in winter 1, radish
Radish is a very common winter vegetable, which contains a lot of water. Vitamin c, trace elements and carbohydrates. Chinese medicine believes that eating radish has a good effect of clearing away heat and resolving phlegm, and eating radish in winter can remove virtual fire and restore the body.
2. Spinach
Spinach has a good health-preserving effect on the body, which is clearly recorded in many famous Chinese medicine books. In winter, the climate is dry, and the body is prone to constipation or hemorrhoids. Eating spinach in moderation at this time can not only cure the disease well, but also play a preventive role. This is mainly because spinach has the effect of clearing the stomach and intestines, which can well remove the heat toxin in the body.
3. Pumpkin
In winter, the climate is dry and cold, and colds are frequent. Eating more foods rich in vitamins A and E like pumpkin can effectively relieve the symptoms of dryness and enhance the body's immunity.
4. mustard
In winter, "winter mustard" often appears on the dining table of Cantonese people. According to the data in China Food Composition Table, the calcium content per100g of mustard (also known as mustard or potherb mustard) is as high as 230mg, while the calcium content of milk with the same quality is generally100mg. Detailed+