Can anyone tell me what is the best dish to eat in winter?

In winter, some people experience symptoms such as mouth and tongue sores, swollen and painful gums, bleeding, constipation, general weakness, apathy, forgetfulness and emotional instability, which are due to vitamin deficiencies. In order to prevent vitamin deficiency in winter, the choice of vegetables should be diversified. In addition to Chinese cabbage, white radish, carrots, celery, rape and seafood are all good choices.

You can also eat more potatoes, such as sweet potatoes and potatoes, which are rich in vitamin C. Soybean sprouts, mung bean sprouts, green garlic sprouts, etc. are also high in vitamins. When it comes to eating vegetables, the way they are cooked is also important.

1.Many people love to eat vegetables but not vegetable soup, in fact, most of the vitamins are dissolved in the vegetable soup when cooking vegetables. Take vitamin C as an example, after the cabbage is fried, 70% of vitamin C will dissolve in the broth, fresh peas will be boiled in water for 3 minutes, and 50% of vitamin C will be dissolved in the soup.

2.In order to save time, some people like to cook the dishes in advance, and then warm them in the pot and wait for others to come and eat them again or hot at the next meal. In fact, vitamin B1 in vegetables can lose 25% during the warming process after burning; If the cabbage is warmed for 15 minutes, it will lose 20% of vitamin C, and if it is kept warm for 30 minutes, it will lose another 10% of vitamin C.

If we lose 20% of the vitamin C in the vegetables during cooking, 25% in the soup when dissolved, and another 20% if we warm it over the fire for 15 minutes, then we will not get much vitamin C from the vegetables.

3.Fresh vegetables should not be stored for too long, the longer they are stored, the more vitamins are lost. If vegetables are to be preserved, they should be stored in a dark, ventilated and dry place.

4.When cooking, wash before cutting, and do not soak the vegetables for too long to reduce the loss of vitamins.

5.When stir-frying, it is necessary to heat the pan, high heat, and stir-fry quickly, which can not only kill the germs, but also preserve more vitamins in the vegetables, and even stir-fry and boil will lose about 50% of the vitamins in the dish.

6.Do not use copper cookware to cook, because copper can promote the decomposition of vitamin C and vitamin B1, so copper is called the "enemy" of vitamins.

8.Add a lid to the pot when cooking, if the lid is covered to cook the vegetables, the vitamin B2 in the vegetables will only lose 15% 20%; If you don't cover the pot, you will lose 2 or 3 times more. The loss of vitamin C for 7 minutes without a lid is the same as the loss of vitamin C for 25 minutes with the lid on, and vitamin A is also easily destroyed.

9.Vinegar and starch have a protective effect on vitamins, and putting some vinegar or goucha when stir-frying can better preserve the vitamins in vegetables.

1. Radish. As the saying goes, eat radish in winter and ginger in summer, do not work for doctors to prescribe medicine, in the folk, radish is known as "little ginseng", has the effect of cough and phlegm, removing dryness and rejuvenating Jin, clearing heat and detoxifying, which is very suitable for eating in winter. Radish is nutritious, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears.

Stewed pork ribs with radish and crucian carp soup with radish are both healthy and nutritious dishes.

2. Sweet potatoes. Roasted sweet potatoes are the standard in winter, and if you come across a stall of roasted sweet potatoes on the road, the fragrance can make people's saliva come down, which is really fragrant. Sweet potato is a nutritious and rich natural nourishing food, its dietary fiber and anthocyanin content are very rich, can be used to promote metabolism, is very beneficial to the body.

3. Yam. In winter, people rarely go out in cold weather, the amount of exercise is reduced, and more oily, spicy and other heavy food to eat more, yam Xunbu is rich in amylase, polyphenol oxidase and other substances, eat more yam can strengthen the spleen and stomach.

Fourth, mutton. Mutton is warm, it can not only resist the wind and cold, but also nourish the body, the most suitable for winter consumption, known as winter tonic, popular among people. People who are afraid of cold and cold hands and feet can eat more mutton.

5. Kumquat. Kumquat has a very strong cold-proof effect, and is rich in vitamin C, and has the effects of regulating qi and relieving depression, relieving cough and reducing phlegm. It is suitable for fever, dry mouth, cough and phlegm.

Proper intake of citrus fruits such as kumquat has a good effect on the prevention and treatment of some physical discomforts, and it is very suitable for winter consumption.

Depending on the place, the dishes that can be cooked will be different.

Eggplant is one of the few purple vegetables and a home-cooked vegetable that is very common on the table. In its purple skin it is rich in life support.

Vegetarian E and vitamin P, which are incomparable to other vegetables.

Efficacy Purple eggplant is rich in vitamin P, which can soften the capillaries and prevent bleeding of small blood vessels, which is beneficial to patients with hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous hemorrhage, blood stasis) and scurvy.

Vitamin C and saponin, which are contained in eggplant fiber, have cholesterol-lowering effects. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them.

In addition, the B vitamins contained in eggplant also have a certain auxiliary effect on dysmenorrhea, chronic gastritis and nephritis edema.

Generally speaking.

In winter, eat more radish, tofu, ear, celery, shiitake mushrooms, winter melon, spinach, etc., which is suitable for the body. Among them, you also need to eat some such as jujubes, lotus seeds, lilies, walnuts, sesame, millet seeds, and add some cattle, sheep, chicken, duck, fish, milk, chicken soup, mutton soup, which is more suitable.

But depending on the nutrients contained in the food, the winter diet should have the following characteristics:

Eat more staple foods, including lamb, quail and sea cucumbers. Proteins, fats, and carbohydrates are known as thermogenic nutrients. Therefore, in winter, we should appropriately increase the intake of staple foods and oils to ensure the best quality protein.

Dog meat, mutton, beef, chicken, venison, shrimp, pigeons, quails, sea cucumbers and other foods are rich in protein and fat, and produce more calories.

Cold intolerance is associated with a lack of calcium and iron. Cold intolerance is associated with a lower intake of certain minerals. For example, the amount of calcium in the human body can directly affect the elasticity and excitability of the myocardium, blood vessels and muscles; Iron deficiency in the blood is an important cause of iron deficiency anemia, which is often manifested as low caloric production and low body temperature.

Therefore, supplementing with foods rich in calcium and iron can improve the body's ability to withstand the cold. Calcium-containing foods mainly include milk, soy products, kelp, seaweed, shells, oysters, sardines, shrimp, etc.; Iron-containing foods mainly include animal blood, egg yolks, pork liver, soybeans, sesame seeds, black fungus and red dates.

Kelp and seaweed can promote the secretion of thyroxine and produce heat. There is a thyroid secretion in the human body called thyroxine, which can accelerate the oxidation of many tissue cells in the body, increase the body's thermogenesis capacity, enhance the basal metabolic rate, accelerate blood circulation, resist cold and cold, and iodine-containing foods can promote thyroxine secretion. Iodine-rich foods are:

Kelp, seaweed, hair cabbage, jellyfish, spinach, Chinese cabbage, corn, etc.

Animal liver and carrots can increase cold resistance. The cold climate causes significant changes in the body's vitamin metabolism. Increasing the intake of vitamin A and vitamin C can enhance cold tolerance and adaptability to cold, and have a good protective effect on blood vessels.

Vitamin A mainly comes from animal liver, carrots, dark green vegetables, etc., while vitamin C mainly comes from fresh fruits and vegetables.

Sesame seeds and sunflower seeds can provide the necessary elements for the human body to withstand cold. Cold weather increases the need for methionine in the body. Methionine can provide a range of methyl groups necessary for adaptation to cold through transfer.

Therefore, you should eat more foods that contain more methionine in winter. Such as sesame seeds, sunflower seeds, dairy products, yeast, leafy vegetables, etc.

Eating spicy food can dispel the cold. Capsaicin is found in chili peppers, aromatic volatile oils are found in ginger, and piperine is found in pepper. They are all spicy foods, and eating more in winter can not only increase appetite, but also promote blood circulation and improve the ability to withstand the cold.