The taste of spring bamboo shoots is light and tender, and there is also a saying among the people that "there is no meal without bamboo shoots". Spring bamboo shoots can "benefit nine orifices, promote blood circulation and eliminate phlegm, promote fluid production and quench thirst, and help digestion and abdominal distension". Modern medicine has confirmed that eating bamboo shoots has the functions of nourishing yin and nourishing blood, resolving phlegm and promoting digestion, facilitating defecation and improving eyesight.

Bamboo shoots are rich in nutrients and water, and are rich in plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially cellulose. Eating bamboo shoots can help digestion and prevent constipation. Bamboo shoots are nutritious foods with high protein, low fat, low starch and low cellulose.

2. Eggplant

Different colors of fruits and vegetables always imply unique nutrition. Eggplant is a rare purple vegetable with unique nutritional value: it contains a variety of vitamins and mineral elements such as calcium, phosphorus and iron. Eating eggplant skin often has a certain effect on preventing and treating hypertension, arteriosclerosis, cerebral thrombosis and senile plaque.

3. Spinach

Spinach is a vegetable that can be eaten all year round, but it is better to eat it in spring. Its roots are red, green and green, fresh and tender, which is especially delicious. Spinach listed in spring is quite beneficial to detoxify and prevent spring dryness. Chinese medicine also believes that spinach is sweet and cool, which can nourish blood and stop bleeding, astringe yin and moisten dryness. Because spinach contains more oxalic acid, it hinders the absorption of calcium and iron by the body. When eating spinach, you should first blanch it with boiling water before frying it.

4. Onions, ginger and garlic

Onion, ginger and garlic are not only good seasoning products, but also have important medicinal value, which can not only stimulate appetite and help Chunyang, but also have the effects of sterilization and disease prevention. Spring is the most abundant, tender, fragrant and delicious time of the year. Eating at this time can prevent the most common respiratory infection in spring.