What food is good for spring health?
1, leek
Eating leeks pays attention to "spring vegetables are fragrant and Natsuna stinks." Leek in early spring is the best, tender and fresh. Leek, also known as "Yangyangcao", is warm in nature and has the function of tonifying kidney and strengthening yang. Spring is cold and warm, so eating more leeks in spring can dispel yin and dispel cold. In spring, the liver qi of human body is high, which affects the digestion and absorption function of spleen and stomach. Eating more spring leeks can also enhance the qi of the spleen and stomach and benefit liver function. The vitamins and minerals contained in leeks are not special, but they contain more dietary fiber. Dietary fiber can promote gastrointestinal peristalsis, keep defecation unobstructed, and prevent constipation and intestinal cancer, so leek is known as "intestinal lavage".
2. onions (surname)
It is better to eat onions in spring, but it is still more suitable for men. Onion itself is a heat-positive thing, so it has a good effect on supplementing male yang. Of course, it is better to stir-fry onions with meat, and don't stir-fry onions too much.
3. purslane
Equisetum japonicum, also known as purslane, contains riboflavin, ascorbic acid and other nutrients. Its medicinal functions are clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant, which has certain effect on preventing diabetes. Portulaca oleracea also contains a lot of effective anti-aging components such as vitamin E, vitamin C, carotene and glutathione. Portulaca oleracea also contains more carotene, which can promote ulcer healing.
There are many ways to eat ponytail, such as stir-frying, cold salad and stuffing, such as garlic mixed with ponytail, ponytail scrambled eggs, ponytail buns and ponytail porridge.
4. Spinach
Spring is the most tender season of spinach and the most beautiful time to eat spinach. At this time, the spinach is called "spring spinach", with red and green roots, fresh and abnormal, and especially delicious. The contents of minerals and vitamins in spinach are among the best in vegetables. Spinach on the market in spring is good for detoxification and preventing spring dryness.
Spinach contains more oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, you should first blanch it with boiling water before frying it. Stir-fry spinach for a short time without affecting the taste.
5. Sophora japonica
April and May is the best season to eat acacia flowers every year. At this time, Sophora japonica flowers are overflowing, and the fragrance is refreshing. There are many ways to eat Sophora japonica, but it is common to steam it with coarse flour, which can retain its original flavor and nutrition to the maximum extent.
Need to be reminded that it is best not to pick and eat Sophora japonica on both sides of the road and in the park green space. Because the plants on both sides of the road have been affected by automobile exhaust for a long time, the petals have been polluted, and the plants in the park green space will be sprayed with pesticides regularly. Eating these plants may be harmful to human health.
6, bracken
Spring is the best time to pick bracken. At this time, the bracken is green as water, with gorgeous color, fresh and tender taste, refreshing fragrance and rich nutrition. Lu You, a famous poet in the Southern Song Dynasty, once wrote a poem praising bracken: "The fern buds are tender, but the spring vegetables can't be crushed."
Before eating bracken, boil bracken with hot water, then rinse it with water for 4 or 5 times, or sprinkle with appropriate amount of plant ash or baking soda powder, cover it overnight, and then pour out the water to cook. It should be noted that bracken must be cooked thoroughly when it is cooked. A large amount of water infiltration will reduce the content of protopterin. When cooking, garlic, aged vinegar or pepper can be added to taste, which can be beneficial to health.
7. Lettuce; lettuce
Lettuce is the first choice for health preservation in spring. Lettuce has many functions. In ancient times, people often used it to treat urinary incontinence and dyspepsia of the spleen and stomach. Lettuce contains high nutrients, which helps to promote intestinal patency and appropriately reduce atrial pressure, and is extremely beneficial to some patients with hypertension and heart disease.
After buying lettuce, many people will throw away the lettuce leaves. In fact, the nutritional value of lettuce leaves is also good. Especially carotene, its content is six times that of lettuce, and vitamin C is three times that of lettuce. Lettuce can be fried or cold. Shred lettuce and add some salt, sesame oil and sesame seeds. Green green, striking and refreshing.
8, pea seedlings
Pea seedlings, which can be divided into spring, autumn and winter, are rich in B vitamins, vitamin C and carotene. In addition, it can also help diuresis, detumescence and pain relief. The oily but not greasy taste makes the skin refreshing, and the rich crude fiber can promote the peristalsis of the large intestine and keep the stool unobstructed.
There are many ways to eat pea seedlings, such as cold salad, stir-fry, soup, hot pot, etc., but patients with chronic colitis need to be cautious, because pea seedlings are rich in dietary fiber, and eating more will aggravate the symptoms of diarrhea and abdominal pain in patients with chronic colitis.
9.bean sprouts
Eat more bean sprouts in spring. Bean sprouts are in a continuous growth process, in which vitamins, minerals, amino acids and other nutrients are most vividly displayed. In the spring when everything is revived, people's bodies are also growing, and this kind of high-quality nutrition is especially needed. From the perspective of traditional Chinese medicine, eating bean sprouts in early spring is helpful for the five internal organs to change from winter storage to spring production, which is conducive to dredging liver qi, strengthening spleen and stomach.
Regular mung bean sprouts are slightly yellow, not too thick, with moderate moisture and no odor; The abnormal color is white, the beans are blue, the buds are thicker, the water is more, and there is a smell of fertilizer. In addition, when buying mung bean sprouts, it is best to choose 5 ~ 6 cm long. If mung bean sprouts are bare and have no beard, it is caused by excessive urea, which is harmful and inedible.
10, shepherd's purse
As early as in ancient medical books in China, shepherd's purse was recorded, and it was believed that shepherd's purse had the functions of clearing away heat and toxic materials, cooling blood and invigorating spleen, promoting diuresis and lowering blood pressure, benefiting liver and improving eyesight. Mainly suitable for hypertension, fundus hemorrhage, gingival hemorrhage, nosebleed, hematochezia, hematuria, nephritis edema, glaucoma, dysentery, etc.
Generally, shepherd's purse is divided into two varieties, one is plate shepherd's purse, also called big leaf shepherd's purse, with wide leaves and light color, high yield, but low nutritional value and medicinal value; The other is the shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd's shepherd.
Unhealthy food in spring
1, no salty food.
The high content of sodium in food is easy to make brain cells in a state of ischemia and hypoxia for a long time, which in turn leads to memory loss and premature aging of the brain. Try to have a light diet and limit the consumption of foods with too much salt, such as salted products and salted fish.
2, can not eat acidic food.
Modern people's eating habits are acidic, which easily leads to acid-base imbalance in the body, becoming acidic constitution, affecting brain function, memory loss and inattention. It is suggested that the acid-base ratio in the daily diet should be maintained at 2: 8, so as to reduce the intake of acidic foods such as meat and seafood, and moderately increase alkaline foods such as fruits and vegetables.
3, can't eat food containing lipid peroxide.
Lipid peroxide can damage some metabolic systems, destroy brain cells and promote premature aging or dementia. It is common in high-temperature fried foods and foods exposed to the sun for a long time, such as smoked fish and roast duck.
4, can't eat food containing aluminum.
Aluminum can inhibit the activity of brain enzymes, promote the gradual decline of human memory, reduce thinking ability, and even induce dementia. Alum in fried dough sticks is an inorganic substance containing aluminum and should not be eaten more; Also use less aluminum products to cook.
5. Don't eat food containing lead.
Lead is a big killer in the brain. If you eat lead-containing food, such as popcorn, preserved eggs, canned food, etc., lead will enter the brain with the blood, causing insufficient oxygen and nutrition supply to the brain, damaging brain cells, causing memory loss, insufficient oxygen and nutrition supply to the brain, destroying brain cells, and causing memory loss and brain tissue damage.
Unhealthy food in spring