7 recommended nutritional vegetables for the autumn diet
Vegetables are inedible nutrients in our daily diet. They can not only supplement the human body’s vitamins, but also beauty and beauty. There are vegetables suitable for each season. So what kind of vegetables are good to eat in autumn?
1. Cauliflower and cauliflower are rich in vitamins, and every 200 grams of fresh cauliflower can provide adults with more than 75% of vitamin A required for a day.
Its vitamin C content is more prominent, up to 80 mg per 100 grams, which is 3-4 times higher than that of common Chinese cabbage and soybean sprouts, and 2 times that of citrus.
Traditional Chinese medicine has always been said to “color white into the lungs.”
Autumn is a season of frequent respiratory infections. White cauliflower is definitely a timely health vegetable.
2. Spinach Spinach is a vegetable with extremely high nutritional value.
Spinach with sharp leaves has thin leaves, thick roots, and many sugary pieces.
The content of carotene in spinach is much higher than that of other vegetables. Although ascorbic acid is lower than that of pepper, it is higher than that of tomatoes. Spinach has the highest hemostatic vitamin K in leafy vegetables.
Rich riboflavin, also has the role of preventing corner ulcers, cheilitis, glossitis, dermatitis.
3, carrot taste Ganping, eat the spleen and stomach.
Carrots are best stewed, and fried is good.
Stew can maintain more than 93% of carotene, and fried food can also maintain more than 80% of carotene. Raw food and cold dressing can only absorb 10% of the body.
4, lettuce, lettuce, tender meat, raw and hot fried are suitable.
Eating lettuce can enhance the secretion of gastric juice and digestive juice, and increase the secretion of bile.
The potassium in lettuce is 27 times that of sodium, which helps to promote urination and maintain water balance, and has a great replacement benefit for hypertension and patients with hypertension.
The fluorine element contained in lettuce can participate in the formation of enamel and dentin, and participate in the growth of bones.
The iodine content in lettuce is high, which will have a beneficial effect on the basic metabolism and physical development of the human body.
The nutrition of lettuce leaves is far more than that of lettuce stems. The leaves contain 72 times more carotene than its stems. Vitamin B1 is 2 times, vitamin B2 is 5 times, and vitamin C4 is 3 times. Therefore, lettuce leaves may not eat.It’s a pity.
In addition, people who love cough in autumn, eat more lettuce leaves or flat cough.
5. Sprout soy beans and mung beans contain a large amount of protein, traces and impurities, as well as sodium, iron, phosphorus, calcium and other essential elements of the human body. After sprouting, it can not only retain the remaining substances, but also increase vitamins B1, B2, B12 andContent of chlorophyll in bean sprouts can correct rectal cancer. Among them, aspartic acid, which is abundantly removed, can greatly reduce the accumulation of lactic acid in the body, which is beneficial to eliminating fatigue.
Chinese medicine believes that sprouts and sweet spinach have a cooling effect, such as heat and detoxification, and dampness and dampness.
6, celery celery is cool, Weiganxin is non-toxic, flat liver and stomach, intake of protein, sugars, carotene, vitamin C, amino acids, etc., it can stimulate the central nervous system, promote gastric juice secretion, increase appetite, and have a purgative effect.
Celery can be fried with fragrant dried meat and shredded pork.
7, pakchoi tastes bitter and slightly cold, nourish the stomach and in the middle, Tongchang to stomach.
Pakchoi contains a lot of vitamin C and calcium, but also contains phosphorus, iron, carotene and vitamin B.
There is also a kind of cabbage, cabbage, which also has a bitter taste, can benefit the heart and kidney, strengthen the spleen and stomach, and has analgesic and promoting healing effects on stomach and duodenal ulcers.