It is best to eat amaranth, garlic moss, beans, cucumbers and edamame in May.

1, amaranth

There are two kinds of amaranth, red amaranth and green amaranth. The iron in green amaranth is twice as much as that in spinach, and the iron in red amaranth is six times as much as that in spinach, which has a good blood-enriching effect. It does not contain oxalic acid and will not affect the absorption of calcium.

2, garlic moss

Garlic moss is called natural penicillin, which is often eaten and has certain bactericidal effect. Garlic table is a favorite vegetable of many people. It has a variety of ways to eat, no matter how it is cooked, it is very delicious!

Step 3: beans

Beans have high nutritional value and are suitable for most people to eat. Beans are rich in dietary fiber. Moreover, there are various practices, such as cold salad, stir-fry and so on.

4. Cucumber

Cucumber is 98% water, so it's no exaggeration to be a water expert. Eating cucumber regularly in summer can not only lose weight, but also clear away heat and relieve summer heat. You can prepare a few cucumbers, wash them, cut them into even slices and put them in the pot. Add more salt and marinate by hand for 10 minutes, which is also very refreshing.

5, edamame

Soybean is rich in protein, calcium, potassium, vitamins and dietary fiber. Supplementing human nutrition, enhancing metabolism and lowering blood pressure to some extent. In order to alleviate the fatigue caused by potassium deficiency, the soybean was washed several times with clear water to fully clean the dust and impurities on the pod. Then cut off both ends of the beans. Many people pickle edamame. After washing, it will go directly to the pot and it is difficult to taste. Cut off both ends here, and the taste will easily seep in.