What vegetables are suitable for spring? What vegetables are better to eat in spring?

Toon

The insoluble dietary fiber content of toon is not low, and it is very suitable for people who need to control their weight and occasionally have poor bowel movements. In addition, it is impossible to ignore its unique aroma, which has a hint of spring . This comes from the special volatiles in toon, mainly terpenes, but also esters, ketones, etc.

Toon nitrate and nitrite content is high, when eating, choose young shoots, and it is best to blanch them with boiling water before cooking or quick-freezing.

Seasonal vegetables: such as spinach, leeks, bean sprouts, toon, etc., such vegetables are usually seasonal vegetables, mostly after experiencing a cold winter, the weather warms up in spring, so as to break the ground and emerge, with a certain rising characteristic, usually eat appropriately to help the body Yang Qi stretch, conform to the characteristics of spring Yang Qi rising, which is beneficial to physical health.

Spring is the season when vegetables are abundant, and here are a few common seasonal vegetables in spring, all of which are rich in vitamins and minerals and are good for your health:

1.Spinach: Spinach is a green leafy vegetable rich in vitamins C, E, K, and -carotene, and contains a lot of iron and folic acid, making it a very healthy vegetable for spring.

Spinach. 2.Asparagus: Asparagus is a vegetable with high nutritional value, containing a variety of nutrients such as dietary fiber, vitamins, and minerals. It is rich in vitamin K and folic acid, which are beneficial for blood circulation and cardiovascular health.

Asparagus. 3.Baby greens: Baby greens are a great vegetable to eat in the spring because they are rich in vitamins and minerals, especially vitamin K and folic acid, which are beneficial for cardiovascular health and nervous system development.

Small greens.

Spring is a great time to eat fresh vegetables, and here are 10 vegetables to eat in spring:

1.Spinach: Spring is the peak season for spinach, which contains a lot of nutrients such as carotene, chlorophyll, vitamins and minerals, which help increase immunity, regulate blood circulation, and promote digestion.

2.Garlic moss: Spring is the picking season for garlic moss, which contains protein, calcium, iron, phosphorus, vitamin C and other nutrients, which help improve immunity and promote blood circulation.

3.Asparagus: Spring is the growing season for asparagus, which is rich in nutrients such as vitamins, minerals, and dietary fiber, which help regulate gastrointestinal function, lower cholesterol, and enhance immunity.

4.Green peppers: Spring is the season for green peppers, which are rich in vitamin C and minerals, which help prevent colds and protect eyesight.

5.Bitter gourd: Spring is the growing season of bitter gourd, which is rich in vitamin C, polyphenols and other nutrients, which can help lower blood sugar and prevent cancer.

6.Broccoli: Spring is the peak season for broccoli, broccoli is rich in vitamins, minerals and other nutrients, which help to enhance immunity, improve gastrointestinal health, etc.

7.Bitter herbs: Spring is the picking season of bitter herbs, which are rich in vitamins, minerals and other nutrients, which help to reduce blood lipids, clear heat and detoxify.

8.Callus white: Spring is the season for the market, which is rich in nutrients such as dietary fiber and minerals, which help clear away heat and detoxify, reduce blood lipids, etc.

9.Tender tofu: Spring is the production season of tender tofu, which is rich in high-quality protein and a variety of nutrients, which helps to nourish ** and lower cholesterol.

10.Sweet potato leaves: Spring is the picking season of sweet potato leaves, sweet potato leaves contain vitamin C, carotenoids, chlorophyll and other nutrients, which help to nourish blood and strengthen the body, prevent colds, etc.

In general, eating a variety of fresh vegetables can help strengthen the body's immunity and maintain health, but it is also necessary to avoid excessive or raw consumption of unclean vegetables to ensure food safety.

At the beginning of the year, when it is warm and cold, what vegetables should we eat in the spring season? The following 5 kinds of vegetables are recommended, which are nutritious and tender.

1. Spinach. Spinach is the most tender and the most beautiful time to eat in spring, when spinach is rich in vitamins and minerals, and its nutrient content is among the best among vegetables. Spring is also the season to nourish the liver, spinach is rich in vitamin A, good for the liver and eyes, so eat more spinach in spring.

There are many ways to make spinach, such as cold spinach vermicelli, spinach pork liver soup, etc., when eating spinach, remember to blanch the water and remove the folic acid of spinach, which does not affect the taste and absorption of nutrients.

2. Leeks. Eating leeks pays attention to the season, "spring food is fragrant, summer food is smelly". Leeks are the most delicious in spring, tender and delicious, and leeks are rich in fiber and are known as intestinal cleansing grass. After a winter, your stomach is full of garbage, so it is better to eat some leeks to clear your stomach.

The simplest and most delicious way to make leeks is to scramble eggs, add two eggs to a handful of leeks, and then fry them in the pot.

3. Spring bamboo shoots. Bamboo shoots are available all year round, but only spring bamboo shoots taste the best, and southerners like to eat spring bamboo shoots, so in spring, people in the countryside will bring a hoe to dig bamboo shoots in the bamboo forest. The south is humid, and the bamboo shoots also have the effect of clearing heat and water, clearing the intestines and laxative.

The bamboo shoots in spring are very fragrant and tender when used to cook soup, but the best thing to eat is to simmer in oil, add more oil, and don't be afraid of greasy, because in this way the bamboo shoots can absorb the flavor.

Fourth, bracken. Spring is the best dozen to pick bracken, at this time the bracken is green as washed, beautiful in shape, fat and tender, fragrant and refreshing, and very rich in nutrition. Bracken is rich in a variety of vitamins needed by the human body, and has the effects of clearing heat, dissolving phlegm, relaxing muscles and activating the body.

5. Bean sprouts. In spring, eat more bean sprouts, bean sprouts sprout from beans, which are very tender at this time, because they are the tender seedlings of beans. After germination, the nutrition is several times higher than that of beans, and there are many nutrients that beans do not have, among which vitamins, minerals, amino acids and other nutrients are the most fresh.

The taste of soybean sprouts is more crisp and tender than mung bean sprouts, and it can be mixed cold or stir-fried, which is tender and refreshing.

Spring is the season when vegetables grow at their peak, and fresh vegetables are more abundant in the market than in other seasons. According to the theory of traditional Chinese medicine, it is advisable to eat more tender green vegetables in spring, such as asparagus, spinach, lettuce, etc. Here's a look at the benefits of each of these vegetables:

Asparagus: Asparagus is a common vegetable in spring and is very high in terms of nutritional value. Asparagus contains a lot of fiber and vitamin C, which has the effects of clearing heat and detoxifying, diuretic and drenching, and lowering blood sugar.

Moreover, asparagus can also prevent and ** cardiovascular disease. Spinach: Spinach is a common leafy vegetable in spring, rich in nutrients such as vitamin A, vitamin C, and iron.

Spinach also has the functions of moistening the intestines, nourishing the liver and kidneys, appetizing and strengthening the spleen, etc., and has a good preventive and effective effect on anemia, constipation and other diseases. Lettuce: Lettuce is a lettuce-based vegetable that is perfect for spring consumption and is also highly nutritious.

Lettuce is rich in vitamin C, niacin, calcium, etc., which has the effects of lowering blood pressure, antioxidant, protecting the liver and stomach. In addition, lettuce can also reduce tension and fatigue in the nervous system, making people feel good both physically and mentally. In short, eating these vegetables in spring can strengthen our physique, promote metabolism, and is very beneficial for maintaining health.

In addition to these vegetables, other spring leafy vegetables such as canola, mustard greens, water spinach, etc. are also good choices.

Spinach protects the eyes and eyes. Spinach is one of the best luteins**, a nutrient that is effective in preventing "retinal macular degeneration" caused by eye aging. At the same time, spinach is also good for vitamin B2 and carotene**, when the former is sufficient, the eyes are not easy to be bloodshot; The latter can be converted into vitamin A in the body, which helps prevent dry eye disease.

In addition, spinach is also rich in potassium, calcium and magnesium, which can help the eye muscles to improve elasticity and reduce the probability of myopia.

Capsule's cabbage can supplement calcium. Capsule's nutritious herb is high in vitamin C, carotenoids and various minerals, especially in calcium, which is higher than that of milk of the same weight. Shepherd's cabbage also has certain medicinal value, and traditional medicine believes that it can be used to assist dysentery, enteritis, gastric ulcers and other diseases.

Lettuce is anti-allergic. Lettuce is rich in vitamins, calcium, magnesium, dietary fiber and other components. Studies have found that a substance in lettuce can fight rhinitis caused by spring allergies and relieve the discomfort caused by allergies.

Toon increases appetite. Toon not only has a unique fragrance, but is also rich in minerals such as potassium, calcium, and magnesium, and its content of B vitamins is also among the best among vegetables. In addition, toon also contains volatile aromatic compounds such as toonin, which can play a role in strengthening the spleen and appetizing and increasing appetite.

Because toons contain high levels of nitrates and nitrites (which are converted from nitrates during storage), it is best to blanch them before cooking.

Leeks help protect the liver. Li Shizhen described leeks as "liver vegetables", because the liver is the main body, and leeks are warm foods, which can play a role in helping the liver to rise. Moreover, leeks contain special ingredients such as volatile essential oils and sulfides, which exude a unique spicy smell, which helps to regulate liver qi, increase appetite and improve digestive function.

Spring is the day when everything grows, so you should eat more seasonal vegetables in spring.

For example: spinach: Spinach is abundant in spring, and it is a healthy vegetable that is very suitable for spring to eat. It is a green leafy vegetable rich in vitamins and carotene, but also contains a lot of folic acid and iron.

For example, newly grown leeks have the effect of sterilization and anti-inflammatory, and can maintain the yang energy of the human body.

For example, baby greens are great for spring vegetables because they contain vitamins and minerals that are beneficial for the healthy development of the cardiovascular and nervous systems.

For example, shepherd's cabbage, clearing heat and detoxifying, has the effect of strengthening the spleen, protecting the liver, and cooling the blood.

Eating the above vegetables often in spring is very good for the body, because the main tree in spring corresponds to the liver, and eating more green and astringent vegetables is good for the liver.

Hope it helps.

It is best to eat fresh vegetables in season in spring, and organic vegetables can be eaten if possible. For example, chrysanthemum brain, maran head, wolfberry head, toon head and the like. You can also eat more red dates, longan replenishes qi and blood, and makes the whole person look glorious.

It is better to eat seasonal vegetables in spring, such as chrysanthemum brain, maran head, wolfberry head, and toon head.

Spring is the season to grow taller, supplement more calcium, supplement various vitamins, like spinach, yam, carrots, ......

In general, it is still necessary to pay attention to the balanced nutrition of three meals a day, eat a reasonable diet, drink more water, and eat more seasonal fresh fruits.

It is better to eat green vegetables in the spring.

For example, greens, oily wheat cabbage, Shanghai greens, spinach.

In spring, you must try Tsubaki sprouts, which can be used to fry with duck eggs, and have high nutritional value.

Personally, I think that eat more light vegetables, because most of them are heavy oil and salt dishes during the New Year, so you can adjust yourself by eating more light seasonal green leafy vegetables in spring.

In spring, there is nothing to pay attention to, it is generally based on personal preferences, and at the same time, meat and vegetarian matching, pay attention to health!

1. Spinach: Spinach is one of the main vegetable varieties in spring. Spinach is known as a "model student", it is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients.

It can often be used to cook soup, cold salad, single stir-fry, and stir-fry with meat dishes or on a plate.

2. Spring bamboo shoots: The bamboo shoots dug after the beginning of spring are known as the "king of vegetables" for their large bamboo shoots, white as jade, tender flesh, and delicious and refreshing. When cooking, whether it is cold dressing, stir-frying or boiling soup, it is fresh and fragrant, and it is one of the delicacies that people like.

It is also known as "Mountain Eight Treasures". Spring bamboo shoots have a light and tender taste and are rich in nutrients. It contains sufficient water, rich vegetable protein, and essential nutrients such as calcium, phosphorus, and iron.

3. Hidden toon buds:

Known as the "vegetable on the tree", toon is the young shoot of the toon tree. Helps to improve the body's immune function and moisturize the skin Toon is rich in vitamin C, carotene and other substances, which help to enhance the body's immune function and have a good role in lubricating the skin, which is a good food for health and beauty.

4. Leek: The main nutrients of leeks are vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. Leeks are also rich in fiber, which is higher than green onions and celery, which can promote intestinal peristalsis, prevent the occurrence of colorectal cancer, and reduce the absorption of cholesterol.

5. Lettuce: Spring seasonal vegetables, the taste is the most tender, rich in nutrients. Lettuce is native to the Mediterranean coast of Europe and is domesticated from wild species.

The ancient Greeks and Romans were the first to eat it. Lettuce has a long history of being introduced into China, and the southeast coast, especially in the suburbs of big cities, and the two Guangxi regions are cultivated more, in recent years, the cultivation area has expanded rapidly, and lettuce has also entered the dining table of ordinary people from hotels and restaurants.

Spring is the day when all things grow, and eating more fresh and seasonal fruits and vegetables in spring is good for the body. The main liver in spring, should be the liver, green beneficial to the liver, often eat the following kinds of vegetables:

1. The newly grown leeks have the effect of maintaining the yang energy of the human body, and have the effects of sterilization and anti-inflammatory.

2. Spring bamboo shoots, which play an appetizing and digestive role.

3. Spinach, spinach is also very high in iron and calcium.

Fourth, the dishes are also light, delicious and nutritious.

Fifth, toon, can reduce inflammation and relieve pain, cautious and rational Qin Qi and stomach.

Sixth, shepherd's cabbage has the functions of clearing heat and detoxifying, cooling blood, strengthening the spleen, and protecting the liver.