Which vegetables are nutritious Which vegetables are nutritious

With the development of the times, people are no longer just satisfied with "eating enough", but more and more attention to "eating well", that is, healthy and reasonable arrangement of meals, the following provides the best food list published by the World Health Organization, undoubtedly gives you a health standard and tips:

Best vegetable: Sweet potatoes are not only rich in vitamins, but also anti-cancer experts, and are the first of all vegetables. This is followed by asparagus, cabbage, cauliflower, celery, eggplant, beets, carrots, shepherd's cabbage, amaranth, enoki mushrooms, sherry red, and Chinese cabbage.

Best fruits: papaya, strawberry, orange, mandarin, kiwi, mango, apricot, persimmon and watermelon.

Nutritional recipes and diseases.

Best brain food: spinach, leeks, pumpkin, green onions, cabbage, peppers, peas, tomatoes, carrots, baby greens, garlic sprouts, celery and other vegetables, walnuts, peanuts, pistachios, cashews, pine nuts, almonds, soybeans and other shellfish, as well as brown rice, pork liver, etc.

Best soup food: Chicken soup is the best, especially hen soup also has the effect of preventing colds and bronchitis, especially suitable for winter and spring.

The city is nutritionally knowledgeable to the public.

The best edible oil: corn oil, rice bran oil, sesame oil, etc. are especially good, and vegetable oil and animal oil are better mixed and eaten in the ratio of 1 0 5.

Just eat more vegetables, it's complicated.

In daily life, we can't do without vegetables, so in the choice of vegetables, I also attach great importance to it, in addition to choosing some different vegetables every day, especially for families with children at home, we should pay more attention to the nutrition of vegetables to introduce several very nutritious vegetables.

1. Cauliflower.

It is generally believed that cauliflower should be blanched before eating, but in Europe and the United States, it is common to tear cauliflower into small pieces and mix it with mayonnaise and eat it raw. Not only is it refreshing, but it also has a feeling similar to eating carrots and lettuce, so those who like salads may want to try it.

2. Mushrooms. The practice of thinly slicing mushrooms and adding them to salads is also common in foreign countries because the mushrooms themselves are very delicious. However, it should be noted that mushrooms are easy to change color, it is best to slice them before eating, and after slicing, you can add a little lemon juice to prevent the mushrooms from oxidizing and discoloring, and the taste and vision will be better.

3. Bean sprouts. In traditional practice, bean sprouts are usually used for stewing soups or stir-fried vegetables, and even if they are cold, they will be blanched with boiling water before being cold, but in foreign countries, raw bean sprouts are often eaten raw when making salads, and raw bean sprouts are often eaten as an accompaniment in Vietnamese cuisine. Eating bean sprouts raw not only retains more vitamin C, but also has a crisp and delicious taste.

4. Okra. Thinly sliced okra, a little natto, and topped with udon noodles is a common way to eat it in Japan, and a little soy sauce and dried bonito are one of the common snacks to accompany it.

Dietary fiber softens when vegetables are cooked, making it easier for people to chew and absorb the nutrients in vegetables, that is, cooked vegetables are not useless. Some vegetables have an astringent taste, or some vegetables that are more delicious when cooked, and most notably, some vegetables that are poisonous if they are not cooked should be cooked and eaten. Eat raw or cooked, everyone should make a balanced choice on the basis of understanding the characteristics of vegetables, so as to better share deliciousness and health!