Eating more fruits and vegetables is very good for the skin, especially for women, who also want their skin to be tender, so maintenance becomes very important. Why are some women in their forties and fifties, and their skin seems to be still frozen? That's because they pay great attention to diet. In this issue of women's health care, we will talk about three kinds of vegetables we need.

spinach

Spinach is one of the "most versatile vegetables". Not only because of many cooking methods, but also because of its rich nutritional value. It contains a lot of vitamin K, vitamin C, potassium, lutein and many powerful antioxidants. While helping to enhance heart and muscle function, rich fiber helps to promote gastrointestinal peristalsis and keep the digestive system young and energetic. Iron in spinach is also an important helper for women during pregnancy.

The nutritional value of spinach and tofu is well known, but spinach and tofu can't be cooked together. Some people want to add icing on the cake. Cooking tofu with spinach is counterproductive, because spinach contains oxalic acid and tofu is rich in metallic calcium, so it will turn into calcium oxalate when burned. Calcium oxalate is not easily absorbed by human body. In order to avoid this loss, it is best to boil spinach in boiling water for 3 minutes before burning, which can remove most of the oxalic acid and the astringency of spinach.

Pickled cabbage

Phytochemicals contained in cabbage can be used as important antioxidants and prevent chronic diseases related to anti-inflammation, including cancer and coronary artery disease. Its rich antioxidant components can enhance the detoxification ability of enzyme system in vivo, neutralize the damage of toxins to DNA and prevent the metastasis of cancer cells.

Because Chinese cabbage is rich in autumn and winter, it is suggested to choose thin and complete leaves instead of cutting them to avoid nutrient loss. Green represents freshness. If the leaf edge is yellowish, it may have been cut and left for a long time. In addition, you can pat the cabbage when you buy it. The louder the sound, the more solid it is! If you can't eat it all at once, it is recommended to seal it with plastic wrap or plastic bag and store it in the refrigerator.

Cauliflower

Broccoli is a very "complicated" vegetable because it is tasteless, but it can be used as a condiment for many dishes, such as pasta, chicken and fish. The advantage of broccoli is that it contains a lot of plant protein. Every 100g flower contains 3.5g ~ 4.5g of protein, which is 3 times that of Chinese cabbage and 4 times that of tomato. It also contains a variety of vitamins, among which vitamin C and vitamin A are sacred products for whitening skin, which can effectively prevent the generation of black spots and freckles.

Water, air and high temperature will destroy vitamin C, so you should pay special attention to cooking broccoli. It is best not to boil in water, but to fry, bake or cook in a microwave oven. We can cook soup with broccoli. Even if vitamin C is dissolved in the soup, we can still drink it. The way to ensure that vitamin A is not lost is to cook with vegetable oil. In addition, when shopping, you should pay attention to choosing small, dense and good quality flowers.

Dr Manny Alvarez believes that radishes, cucumbers and eggplant are also good vegetables, but their functions are often exaggerated. Radish, for example, looks good, tastes unique and is rich in vitamin C, but that's all. Cucumber is a kind of vegetable with high water content, which is very effective for beauty, but from the point of view of nutrition, cucumber is not very important. Even if it contains vitamin K, eggplant is a delicious vegetable, and its taste can replace meat in vegetarian diet. But there is not much other nutritional value except rich in fiber.