Tongxin vegetable is an alkaline food, and it contains potassium, chlorine and other elements to adjust the water-liquid balance. After eating, it can reduce the acidity of the intestine, prevent the imbalance of flora in the intestine, and is beneficial to cancer prevention. The nicotinic acid and vitamin C contained in it can reduce cholesterol and triglyceride, and have the effect of reducing fat and losing weight. Chlorophyll in Tongxin cuisine is known as the "green spirit", which can clean teeth, prevent caries and remove bad breath, and build up the skin, so it can be called a beauty product.
It is rich in crude cellulose, which is composed of cellulose, hemicellulose, lignin, mucilage and pectin, and has the functions of promoting intestinal peristalsis, relaxing bowels and detoxifying. Tong Xin Cai is cool, and the vegetable juice has inhibitory effect on Staphylococcus aureus and Streptococcus, which can prevent infection. Therefore, if you eat it regularly in summer, you can prevent heatstroke and fever, cool blood and detoxify, and prevent dysentery.
Extended data:
Precautions for eating
1. Tong Xin Cai is suitable for both raw and cooked, with good meat and vegetables, and should be stir-fried quickly to avoid nutrient loss.
2. The cauliflower is served with tender stems and leaves, which is suitable for frying and mixing.
3. Tong Xin Cai is easy to turn yellow when it is hot. When cooking, it is necessary to fully heat the pot, copy it quickly on fire, and turn off the fire before the leaves become soft.
4. Because the heating time is too short, the old terrier in the stem will be astringent and hard to swallow, so remember to choose.
5. Tong Xin Cai can also make many delicious dishes with eggs, duck eggs, fish, or bean products such as tofu and louver.
Baidu Encyclopedia-Tongxinlai