Non-staple food refers to non-staple foods such as chicken, duck, fish, fruits and vegetables, in addition to rice, noodles and other staple foods.

There are many types of non-staple food, such as meat, eggs, milk, poultry, fish, beans and vegetables. Their nutritional effects also vary. Animal foods such as meat and beans are rich in protein and fat, but lack vitamins and inorganic salts, especially vitamin C.

Vegetables contain a very small amount of protein, but are rich in vitamins and inorganic salts. Some vegetables are rich in vitamin C. If all kinds of non-staple foods are eaten together, they can learn from each other's strengths and complement each other, and the human body can obtain more comprehensive nutrients.

Pay attention to the combination of raw and cooked non-staple food

This is especially important for vegetables, because the vitamin C and B vitamins in vegetables are easily destroyed when exposed to heat. Cooked vegetables always lose part of their vitamins. Therefore, eating some fresh lettuce can not only maintain a large amount of vitamins, but also increase appetite.

Especially in summer, you can eat more cold dishes, such as cooked shredded pork mixed with cucumber and vermicelli; radish mixed with cooked shredded pork and vermicelli; green onions mixed with tofu, etc. Of course, you must pay attention to hygiene when eating lettuce. It is best to disinfect it before eating.