Let’s take a look at 13 kinds of health foods for spring.

Let’s take a look at 13 kinds of health foods for spring.

The weather is changeable in the early spring, when it is warm and cold, the climate is still cold and dry.

Spring is a very important health season. You can usually add more nutritious vegetables to make your body’s nutritional structure more balanced.

The vegetables at this time are the most nutritious and tender, do you know what food to eat in spring?

  1, the Shannon folks also have a statement on March 8th, eating buds.

Every March in the lunar calendar is the best season for the listing of camphor buds.

It is almost a kind of natural green health food with the same medicine and food. It can almost steam all kinds of special flavors and also has the function of preventing and curing diseases.

According to modern nutrition analysis, the vitamin content of camphor buds is more than twice as high as that of tomatoes.

Citron also contains protein, vitamin E, calcium, phosphorus, iron and other elements, is the crown of vegetables.

The buds of the fragrant buds can cast a variety of selectivity, and the new shoots have the best taste.

It is delicious, and it has the effect of increasing appetite and body building.

  2, Houttuynia sylvestris, also known as the ear root, taste Xin, cold and cold, return to the lungs, can clear away heat and detoxification, reduce swelling and sore, diuretic dehumidification, clearing heat and diarrhea, Jianweixiaoshi.

Commonly used to treat heat, heat, dampness, heat, lung disease, sore sore, hemorrhoids, blood in the spleen and stomach.

Modern pharmacological experiments show that this product has antibacterial, anti-viral, improve the body’s immunity, diuretic and so on.

  3, Artemisia selengensis, also known as the revolutionary dish, Annan grass, is the tender stems and leaves of the compositae.

During the revolutionary war years, the Qiongya column led by General Feng Baijun was able to persist in the revolutionary struggle in the Wuzhishan District for 23 years. The red flag did not fall, relying on this kind of wild vegetables to fill the hunger, hence the name “revolutionary dishes.”

  4, chicken feather cabbage is also called cabbage, Shanghai Qing, is one of the seasonal vegetables in the south of the spring.

The chicken feather is a tender seedling of Chinese cabbage, the taste and a small amount are more tender and the taste is fragrant.

Cabbage is the most abundant dish of vegetables containing minerals and vitamins.

The cabbage, vitamin C and carotene contained in Chinese cabbage are higher than Chinese cabbage, and the sugar and impurities contained are slightly lower than Chinese cabbage.

  5, radish about radish, presumably do not need us to say more, everyone is fond of it, no matter which kind of radish, it is a dual value of both medicinal and edible.

Therefore, in the face of large temperature changes in the spring, stomach upset, and no appetite, they can be solved with them.

Because of the high content of radish cellulose, it can smoothly help the human body to carry out gastrointestinal motility and food metabolism, thereby gradually adjusting the “injured” stomach.

  6, bean sprouts spring climate is dry, prone to dry mouth and dry mouth and other symptoms of oral inflammation, and bean sprouts taste delicious, is a good choice to nourish moisturizing, heat and detoxification.

From the perspective of Chinese medicine, eating spring bean sprouts can help the five internal organs turn from winter to spring, which is conducive to liver qi, spleen and stomach.

It is best to keep the light taste of the bean sprouts as much as possible. It is best to simmer on the pan; even if you want to cook, you must sizzle and try to reduce the loss of vitamins.

You can also broth with minced meat.

  7, Amaranth is rich in nutrients, its vitamin C, carotenoids and various minerals are high in content, especially worth mentioning, its calcium content is close to three times the same quality milk.

Amaranth also has a certain medicinal value, which traditional medicine believes can be used to treat diseases such as dysentery, enteritis, and stomach ulcers.

  8, celery celery is definitely a good spring food, because it has a cool taste, can lower blood pressure, lower blood fat, but also clear internal heat.

There are two kinds of celery, one is Tang Qin and the other is celery.

If you prefer a strong taste of food, you can choose to eat Tang Qin, use it to fry the meat or juice, the taste is more powerful, therapeutic medicinal alternative.

  9, spring bamboo shoots spring crisp and delicious, can chew out the fragrance and glycol, known as the “vegetarian first product”, has been loved by people since ancient times, literati and food and foodies are amazed at it, there are “taste of spring bamboo shoots”Said.

If the meat eater despise, the bamboo shoots are just the opposite.

The taste of bamboo shoots is so elegant and timeless.

Chinese medicine believes that the spring bamboo shoots have the effect of “profiting nine sputum, passing blood, phlegm, and swelling.”

  10, lettuce, also known as “spring vegetables”, is one of the most suitable vegetables for spring.

Lettuce is rich in vitamins, calcium, magnesium, and fiber supplements.

Lettuce is rich in potassium and low in sodium. It is suitable for patients with high blood pressure and high blood pressure, which helps to lower blood pressure.Lettuce can be used as a salad, grilled, fried, and processed pickled pickles, kimchi, etc.

  11, ginger modern medicine believes that ginger can enhance blood circulation, promote sweating, heat dissipation and fever.

Ginger also has a certain anti-aging function.

Gingerin in ginger enters the body to absorb and digest it, and it can produce an antioxidant enzyme with anti-aging activity: superoxide dismutase, inhibiting the production of age spots of oxide peroxide and starch brown pigment in the body, delaying the appearance of aging.

As the saying goes, “Drinking three slices of ginger in the morning and racing ginseng soup” has its scientific rationale.

In addition, ginger has a certain effect on colds and colds.

Therefore, it should be eaten properly during the spring season.

  12, spring and spring, early adopters, the first spring.

The spring climate is different, it needs to maintain yang, and the leek is best for human yang.

Amaranth contains nutrients such as volatile oil, protein, traces and multivitamins. It has the functions of strengthening stomach, refreshing and strengthening kidney.

Spring 韭 is the best among the leeks, and the taste is especially delicious.

Its roots are as white as jade, green leaves are like green, and the fragrance is fragrant.

Spring 韭 eats a variety of methods, both meat, eggs, shrimp, cuttlefish, etc., can also be used as steamed dumplings stuffing.

Add some spring scallions when fried green bean sprouts or tofu, especially aromatic and delicious.

  13, spinach spinach is a vegetable that is available all year round, but spring is better, not the “autumn pine” that Zhao Benshan and Song Dandan said.

“Spring Pine” roots are red and green, fresh and unusual, and most delicious.

The spinach marketed in the spring is quite a lot for detoxification and anti-spring.

Chinese medicine also believes that spinach is sweet and cool, can nourish blood, stop bleeding, stagnate yin, moisten dryness.

Because spinach contains too much oxalic acid, it hinders the absorption of calcium and iron. When eating spinach, it should be first boiled with boiling water, and then fished and fried.