Many people will take taste or other factors to ensure a good taste and visual experience, but throw out nutrition. So what kind of vegetable roots are nutritious? The root of Chinese cymbidium is edible and has high nutritional value. It contains many vitamins and a lot of dietary fiber, especially vitamin C and calcium. People can promote digestion after eating, and they can also clean up toxins accumulated in the intestines. But the root of broccoli is very difficult, and the skin can be removed when eating it. Ceylon root is edible. Usually, you buy western orchids. You can cut the roots and cut them with a knife. Then heat the oil, put the onion in the pot and stir. Then stir the roots of broccoli into a pot, stir well, stir for about 3 minutes, add edible salt and other favorite seasonings, and stir well.

Besides, the taste of broccoli is slightly sweet. So the roots of Chinese cymbidium can also be mixed and eaten. Usually, the skin of the root of Chinese cymbidium is removed and then diced. After boiling water is used, take it out after cold water. After using cold water, remove the water, then add sarin for pickling, pickling, pickling, adding vinegar, soy sauce and sugar. Sesame oil is edible. So next time, don't take the root, the west blue root can also make delicious dishes. The roots of onion and coriander can promote blood circulation and can be used to wash dishes. Therefore, cooking with coriander roots can effectively relieve the fever caused by spleen and stomach weakness, so how do you do it?

Just put the cabbage roots in a casserole and add about 600 ml of water. When it is boiled to about 1/3, take out the coriander root. The baby can drink it two or three times a day, and then he can relax after drinking it. Here, there is a little secret to tell you, that is, insert the roots of coriander into the balcony plants, and the plants are plump with coriander, hurry up! This is the nutritional value of three kinds of vegetable roots. See three dishes! The carotenoid content in celery leaves is 49 times that of celery stems, and carotene can be converted into vitamin A after entering the human body, and skin aging can maintain collagen. When cooking, it is best not to remove the leaves. Or mixed with boiled peanuts or almonds after the celery leaves are watered; Celery leaves, carrots, corn flour and steamed vegetables are more nutritious when mixed together.

Lettuce leaves. Lettuce leaves have three times as much vitamin C as lettuce leaves. Lettuce leaves can make up for it, and the taste is similar to that of fried olemais; It can also be served with beans, but the salt content is high and salt is not needed. Radish. The calcium content of carrot is 1 1 times that of carrot, which can prevent osteoporosis. In addition to stamping feet, cold salad, crushed stuffing, carrots and beans, it can be said to be calcium supplementation. White radish. The vitamin C content of white radish is 3.7 times that of white radish. Chop bean dregs and add a little pepper oil, vinegar and salt, which is suitable for three experts.