Quercetin, glutathione, dietary fiber, folic acid, iron, etc. contained in spinach are all indispensable nutrients for women, which play a significant role in expelling toxins, improving constipation, promoting blood circulation and improving metabolism. At the same time, carotenoids are also rich in content, which can help female compatriot beauty beauty. The content of vitamin C in spinach produced in spring is 3-5 times that in summer, so eat more spinach in spring!

Chinese kale, the representative vegetable of spring, can be eaten by stems, leaves and flowers. It is rich in vitamin C, vitamin B, carotene, calcium, folic acid, iron and potassium, and its nutritional value is very high. In addition, the content of glucosinolates in Chinese kale is quite high, which can form isothiocyanic acid and play a super detoxification role. From the end of winter,1-March is the season of Chinese kale production. Sister Bian Xiao of the New Tianchi Energy-saving Water Dispenser Project recommends cooking, which can lock the effective ingredients well. If boiled in water, don't cook for too long. When the vitamin B group in Chinese kale plays the role of super fat metabolism, combined with the diuretic effect of potassium, it can effectively detoxify and eliminate edema.

Komatsu is the most commonly used healthy diet vegetable in Japanese cuisine. Komatsu, commonly used in daily diet to lose weight, is rich in vitamins and minerals, among which the calcium content is three times that of spinach. Needless to say, the detoxification effect of chlorophyll, in addition to various cooking methods, is not afraid of the loss of effective ingredients.

Potatoes are rich in vitamin C, which is hardly damaged after heating. The vitamin C content of potatoes started to be produced in March reached its peak. In fact, the skin of potatoes is rich in dietary fiber and minerals, so you might as well wash it thoroughly before cooking and eat it with skin. When potatoes are eaten after heating and cooling, some starch will be converted into indigestible starch, thus promoting intestinal peristalsis, improving constipation and taking toxins and wastes out of the body.

Cabbage is also one of the vegetable ingredients often used in cooking. Vitamin U can repair gastric mucosa, improve liver function and prevent fat from accumulating around internal organs. Different cooking methods have different effects. Boiling water can promote detoxification, and eating raw before meals can prevent the loss of vitamin U and get a sense of fullness.

Let's start with eating vegetables to lose weight in spring. Health is to start from the dribs and drabs of life.