Winter is cold and boring. We must pay attention to eating 'Ganping' in winter, which can achieve the effect of health preservation. Do you know what vegetables to eat in winter are good for your health? Let's have a look
1. Cabbage
The content of vitamin C is 3.5 times that of tomato and the content of calcium is twice that of cucumber. Cabbage also contains more trace elements molybdenum and manganese. It is an essential raw material for human body to make enzymes, hormones and other active substances. It can promote human material metabolism and is very conducive to children's growth and development. Its large amount of vitamin C can enhance the body's anti-cancer ability.
2. Chinese Cabbage
Traditional Chinese medicine believes that Chinese cabbage nourishes the stomach and is medium, tastes bitter and slightly cold, and is unobstructed and beneficial to the stomach. Chinese cabbage is rich in vitamin C and calcium, as well as iron, phosphorus, carotene and B vitamins. There are also cabbage, namely cabbage, which is bitter and flat in nature and taste. It can benefit the heart and kidney, strengthen the spleen and stomach, relieve pain and promote healing of gastric and duodenal ulcer.
3. Bean sprouts
Soybeans and mung beans contain a lot of protein, fat and carbohydrates, as well as dietary trace elements necessary for human body, such as sodium, phosphorus, iron and calcium. After bean sprouting, it can not only maintain the original material, but also increase the content of vitamins, which is conducive to eliminate fatigue. Chlorophyll in bean sprouts can prevent and treat rectal cancer.
4. Cauliflower
It is rich in vitamins. Every 200 grams of fresh cauliflower can provide adults with more than 75% of the vitamins needed in a day's diet. Its vitamin C content is more prominent, up to 80 mg per 100 grams, 3 ~ 4 times higher than common Chinese cabbage and soybean sprouts, and twice higher than citrus.
5. Lettuce
The meat of lettuce is tender, and it is suitable to eat raw and stir fry. Often eat lettuce in autumn, which can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. Lettuce contains 27 times more potassium than sodium, and the vitamins also help to promote urination and maintain water balance, which is of great benefit to patients with hypertension and heart disease. The iodine content in lettuce is high, which will have a beneficial impact on the basic metabolism and physical development of human body. The nutrition of lettuce leaves is much higher than that of lettuce stems. Fluorine in lettuce diet can participate in the formation of enamel and dentin and the growth of bone. In addition, people suffering from cough in autumn can calm their cough by eating more lettuce leaves.
6. Celery
Traditional Chinese medicine believes that celery is cool in nature, calms the liver and strengthens the stomach, tastes sweet, spicy and non-toxic. It is rich in protein, sugars, carotene, vitamin C and amino acids. It can stimulate the central nervous system, eat more, promote gastric juice secretion, enhance appetite and dispel phlegm. Celery can be fried with dried meat, shredded meat, etc. it has bright colors and fragrant taste.
7. Sweet potato
It is a food with rich nutrition in grain. Because sweet potato can supply a large amount of mucus protein, sugar, vitamin A and vitamin C to human body, it has the effects of tonifying deficiency, supplementing qi, strengthening spleen and stomach, strengthening kidney yin, harmonizing stomach, warming stomach and benefiting lung. Therefore, eating sweet potato often can prevent the atrophy of connective tissue in liver and kidney and prevent the occurrence of collagen disease.
Chinese medicine believes that carrots have many vitamins, taste sweet and flat, and nourish the spleen and stomach. In late autumn, carrots are best stewed and fried. Stewing can maintain more than 93% of carotene, and frying can also maintain more than 80% of carotene.
8. Carrot
Chinese medicine believes that carrots have many vitamins, taste sweet and flat, and nourish the spleen and stomach. In late autumn, carrots are best stewed and fried. Stewing can maintain more than 93% of carotene, and frying can also maintain more than 80% of carotene.
9. Radish
Radish contains more water, vitamin C, a certain amount of calcium, phosphorus, carbohydrates and a small amount of protein, iron and other vitamins. It also contains beneficial components such as lignin, choline, oxidase, glycerin, amylase and mustard oil. Traditional Chinese medicine believes that radish is cool and tastes sweet. It enters the lung and stomach. It can eliminate stagnation, dissipate phlegm heat, lower Qi and detoxify. It is used for symptoms such as fullness of food and adverse urination. It can be seen that radish has a great effect on regulating the spleen and stomach. Therefore, it is said that radish competes with ginseng after autumn. It also plays an auxiliary role in the treatment of common diseases in autumn, such as dyspepsia, wind heat cold, tonsillitis, cough, asthma, phlegm, sore throat and so on.
10、 Taro
Taro is rich in starch and nutrition. Every 100g of fresh product contains 91 calories, 2.4G protein, 0.2g fat, 20.5g carbohydrate, 14 mg calcium, 43 mg phosphorus, 0.5 mg iron, 0.5 mg vitamin C10, 0.09 mg vitamin B1 and 0.04 mg vitamin B2. It also contains lactooligosaccharides, which is soft and slippery. It is easy to digest and has the function of strengthening the stomach. It is very suitable for the weakness of the spleen and stomach, intestinal diseases, tuberculosis and the patients who are recovering from the illness. It is a good product for infants and the elderly.