What are the indispensable vegetables on the family table in autumn?

Spinach. Spinach is a vegetable with extremely high nutritional value. Spinach with pointed leaves has long petioles, thin leaves, thick roots, and a lot of sugar; Round-leaf spinach slices are large and thick-fleshed.

The content of carotene in spinach is much higher than that of other vegetables, ascorbic acid is lower than that of peppers but higher than that of tomatoes, and the vitamin K with hemostatic effect in spinach is the highest among leafy vegetables. It is rich in riboflavin, and has the effect of preventing ulcers at the corners of the mouth, cheilitis, glossitis, and dermatitis.

Cauliflower. Cauliflower is rich in vitamins, and every 200 grams of fresh cauliflower can provide more than 75% of the vitamin A required by adults for a day. Its vitamin C content is more prominent, up to 80 mg per 100 grams, 3 4 times higher than the content of common Chinese cabbage and soybean sprouts, and 2 times more than the content of citrus.

Traditional Chinese medicine has always said that "color white enters the lungs". Autumn is the season when respiratory tract infections are common, and white cauliflower is undoubtedly a timely health vegetable.

Celery. Celery is cool, sweet and spicy, non-toxic, flattening the liver and stomach, rich in protein, sugar, carotene, vitamin C, amino acids, etc. Celery can stimulate the central nervous system, promote gastric juice secretion, increase appetite, and have expectorant effects.

Celery can be stir-fried with dried fragrant and shredded meat, with bright colors and fragrant taste.

Chinese cabbage. The taste of cabbage is bitter and slightly cold, nourishing the stomach and medium, and clearing the intestines and stomach. Chinese cabbage contains a lot of vitamin C and calcium, as well as phosphorus, iron, carotene and vitamin B.

There is also a kind of cabbage, that is, cabbage, which has a bitter taste, can benefit the heart and kidneys, strengthen the spleen and stomach, and has the effect of relieving pain and promoting healing of gastric and duodenal ulcers.

The best vegetable is Chinese cabbage. He can do all sorts of things. Make the stir-fry. Clearing heat and detoxifying very. Delicious.

In modern life, people pay more and more attention to the health of catering, and the rate of vegetables on the table is getting higher and higher.

Recently, the American "Grain**" followedCalories, vitamin K, lutein, vitamin C, potassium and fiberand other items scored the nutrition of the 26 vegetables with the highest appearance rate on the table, and finally came to the conclusionThe latest ranking of the vegetable's nutritional index

1.Collard.

Nutritional score: 1392).

Rich in large quantitiesVitamin K, lutein, and vitamin CAmong them, vitamin K is good for enhancing blood clotting, lutein is good for the eyes, and vitamin C is an essential nutrient for the immune system, heart, ** and many other organs.

2.Spinach. Nutritional score: 968).

Long-term consumption of spinach is OKMeet the body's daily needs for vitamin K and luteinAt the same time, spinach also contains plenty of vitamin C and potassium, which are good for muscles and heart.

3.Carrot.

Nutritional score: 399).

A medium-sized carrot contains about 15% of the lutein that the body needs per dayIt also contains some fiber and vitamin K.

4.Watercress counter.

Nutritional score: 392).

A watercress table weighing about 17g contains a lot of vitamin C, vitamin K, lutein, and even a small amount of protein.

5.Broccoli.

Nutritional score: 268).

The nutritional content is similar to that of watercress table, but the content is slightly reduced.

6.Brussels sprouts.

Nutritional score: 247).

Vegetables that are not as famous as strength, but the nutritional value is actually very high, and the point is that Brussels sprouts are very easy to distribute.

7.Pea. Nutritional score: 173).

Peas have enough nutrients and contain iron, which is good for muscles, in additionThe abundance of folic acid is also very beneficial for women before and during pregnancy.

8.Tomato.

Nutritional score: 136).

Just 1 3 cups of pure squeezed tomato juice can meet all the vitamin A and vitamin C needs of the human body every day, which is beneficial for strengthening immunity and protecting eyesight.

9.Asparagus. Nutritional score: 134).

Rich in magnesium, it is an essential energy booster for the body, and even if the flavor is slightly poor, it can be completely ignored.

10.Green bell peppers.

Nutritional score: 113).

Rich in vitamin C and some essential nutrients for the human body.

11.Okra.

Nutritional score: 94).

An energy bar that can be called a natural vitamin K.

12.Scallions. Nutritional score: 91).

A vegetable that is misunderstood by many peopleIt's actually more nutritious than zucchini.

13.Zucchini.

Nutritional score: 88).

Although it is ranked lower than that of green onions, the lutein contained in it is still very considerable.

During the special period, everyone must be fully armed when they go out to buy vegetables, and the news that they were infected in 15 seconds when they were exposed in the vegetable market not long ago also made people feel palpitatedIt is best not to stay too long in public places with poor air flow, such as wet markets, if you have to do so, and it is best to buy groceries quickly to avoid infection.

Five common senses for choosing vegetables in autumn.

Big radish: Radish selection is fresh and tender, uniform in size, stout, crisp and juicy in flesh, smooth skin without cracking, full and no damage, no chaff, no hollow, no black heart, no sediment, no pests and diseases, and a solid feeling when bounced.

Carrots: Choose carrots with smooth skin, orange and bright color, neat body thickness, uniform size, no bifurcation, no cracking, small central column, crisp quality, sweet taste, no soil, no wounds, no pests and diseases.

Potatoes: Select good quality potatoes with hypertrophied and well-proportioned, thin and clean skin, no dry scars and rough skin, no disease spots, no insect bites and mechanical trauma, no wilting, soft, no smell of fermented alcohol, and no germination or green potato pieces.

Chinese cabbage: In the northern region, Chinese cabbage used to be a vegetable that was eaten for half a season and occupied an important position in the entire vegetable production and **. Right now we're buying cellar cabbage.

Most of the cellar cabbage is a medium and late maturing variety of green cabbage, which is characterized by solid heart, green leaf color and storage resistance. The maturity of the cabbage in the cellar can reach "eighty percent of the heart", and the "heart" is too tight and is not conducive to storage. Before storage, it should be properly dried, the purpose is to make the outer leaves (vegetable gang) lose a certain amount of water and make the tissue soft, which can reduce mechanical damage and is conducive to storage.

But drying should be moderate, and the method of identification is when the vegetable tree is upright, and the outer leaves hang down without breaking.

Green onion: Green onion is one of the "three spicy" vegetables that northerners like to eat, and it is also a must-have condiment in daily life. Green onions are divided into two types: fresh and dried shallots depending on the time of market.

Fresh shallots are green onions that are harvested in autumn and are marketed, and dried shallots are green onions that are marketed in winter after storage. Good quality fresh onions are fresh and green, no withered, scorched, rotten leaves, the green onion plant is coarse and symmetrical, hard, no breakage, tied into bundles of green onions white and long, the tubular leaves are short, clean, no mud and no water, and the roots are not rotten. The good quality dried onion plant is coarse and uniform, no break and breakage, the leaves are dry, not mildew, no new leaves, and the green onion is white without freezing damage and rot.

The temperature is high during the day in autumn, the temperature is cool in the morning and evening, at this time we should pay more attention to our body, diet should be based on the balance of the five flavors of diet, according to the specific situation of the individual, appropriate to eat more sweet, light and moisturizing food, which can not only replenish the spleen and stomach, but also nourish the lungs and intestines, and can prevent and treat dry throat and dry mouth. Here's some health advice for everyone, I hope it helps.

1. Eat more melons and vegetables.

The temperature is high during the day, and the human body loses more water, which must be replenished in time. When people think of water, they often think of "pure water" and "mineral water" sold in the market. In fact, the water in melons and vegetables is natural, clean, nutritious and biologically active water filtered through multi-layer biofilms, which is incomparable to the drinking water produced by any factory.

Most of them have a water content of more than 90. In addition, all melons and vegetables have the characteristics of high potassium and low sodium, which has the effect of lowering blood pressure and protecting blood vessels.

The water content of winter melon is the highest among vegetables, as high as 96, followed by cucumber, gourd, loofah, chayote, pumpkin, bitter gourd, watermelon, etc. That is to say, eating 500 grams of melon vegetables is equivalent to drinking 450 ml of high-quality water.

2. Eat some cool vegetables appropriately.

When the temperature is high, sweating a lot, causing qi deficiency and indigestion. In addition, the consumption of meat is increasing, and the body is acidic and hot. Eating some cool vegetables is conducive to quenching thirst, relieving annoyance, clearing heat and relieving fire, detoxifying and laxative.

In addition to pumpkin, which is warm, the rest of the melon vegetables, such as bitter gourd, loofah, cucumber, vegetable melon, watermelon, melon, etc., are all cool vegetables. Tomatoes, eggplants, celery, sunflower (purple horn leaves), lettuce, asparagus, watercress, etc., are also cool vegetables. These vegetables are in peak production season, so you may want to eat them regularly.

3. Eat more "sterilized" vegetables.

The temperature is high, and the pathogenic bacteria breed and spread quickly, which is the season when intestinal infectious diseases are frequent. Eat more "sterilized" vegetables at this time to prevent disease. "Sterilized" vegetables include:

Garlic, onions, leeks, green onions, chives, green garlic, garlic sprouts, etc. These onion and garlic vegetables are rich in plant broad-spectrum fungicides, which have killing and inhibiting effects on various cocci, bacilli, fungi and viruses. Among them, the most prominent effect is garlic, and its active ingredient is mainly allicin.

Since the allicin enzyme in garlic loses its activity when exposed to heat, it is best to eat raw in order to give full play to the bactericidal ability of garlic. The above-mentioned onions and garlic vegetables all have different degrees of bactericidal and antibacterial effects, and eating them regularly is beneficial to your health. In addition, you can choose pears, persimmons, water chestnuts, bananas, etc., if you like to drink tea, you may wish to change to chrysanthemum tea in autumn, and dry the place while replenishing water.

Drinking honey is also very beneficial, mix a drop of rice vinegar and drink it thoroughly.

Are mushrooms a vegetable? I guess it's a mushroom material.

There are many vitamins, minerals, trace elements and related phytochemicals, enzymes, etc. in vegetables are effective antioxidants, so vegetables are not only low-sugar, low-salt, low-fat healthy food, but also can effectively reduce the damage of environmental pollution to the human body, and vegetables also play a preventive role in various diseases. Some vegetables can be eaten like fruits, such as tomatoes, cucumbers; Some vegetables have certain medicinal properties, for example, people who eat more cauliflower will have a much smaller risk of bowel cancer and lung cancer; Celery contains celery oil, protein, inorganic salts, and rich vitamins. In addition to making vegetables, traditional Chinese medicine also has functions such as hemostasis, diuresis, and blood pressure lowering; Some vegetables also have certain beauty effects, such as winter melon, which is rich in protein, crude fiber, calcium, phosphorus, iron, carotene and so on.

Contains propanolic acid, which can prevent the accumulation of fat in the body, most obese people have too much water, winter melon can also be diuretic, and it can be drunk with an appropriate amount of soup with winter melon every day.

For example, are mushrooms vegetables or not?