People in China have been eating laver for more than 1000 years. Porphyra is sweet and cold, and has the effects of resolving phlegm, clearing away heat and promoting diuresis, and nourishing kidney. Porphyra has high nutritional value, contains a variety of nutrients necessary for human body, and has the reputation of "nutritional treasure house". The contents of protein, iron, phosphorus, calcium, riboflavin and carotene rank first among all kinds of vegetables.

2. Chinese cabbage

Chinese cabbage, also known as Chinese cabbage and cauliflower. Annual or biennial herbs of Brassica in Cruciferae, 30-50 cm tall, all glabrous; Stems erect or ascending. Originated in the south of China, Chinese cabbage, which is easy to bolting, has formed different types and varieties after long-term cultivation and domestication.

3.celery?

Celery belongs to Umbelliferae. There are three kinds of cress, celery and celery, which have similar effects. Celery is the best medicine. Celery has a strong aroma and is called "medicinal celery".

But it is not a variety with coriander. Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron and sodium. At the same time, it has the effects of calming the liver and clearing away heat, expelling pathogenic wind and diuresis, relieving restlessness and swelling, cooling blood and stopping bleeding, detoxifying and dispersing lung qi, invigorating stomach and promoting blood circulation, clearing intestine and relaxing bowels, moistening lung and relieving cough, lowering blood pressure, strengthening brain and calming nerves.

4. Brecon?

Pteridium aquilinum, also called fist dish, cat claw dish and leading dish, is the tender leaf when Pteridium aquilinum is still curly and undeveloped. Pteridium aquilinum is a wild vegetable. The dishes cooked by it are ruddy in color, tender in texture and rich in flavor, and rich in amino acids, vitamins, trace elements, and special nutrients such as bracken, bracken glycoside and sterol. They are called "kings of wild vegetables" and are rare wild vegetables.

5. Amaranth?

Amaranth, formerly known as Amaranth, is also known as Yanlaihong, Laonian, Laolai and Tricolor Amaranth. Native to China, India and Southeast Asia, it has been eaten as a wild vegetable since ancient times.

As a vegetable, it is mostly cultivated in China and India, with more in south China than in north. There are some amaranth varieties with good quality and rich nutrition in southern China. Amaranth has high nutritional value because of its strong stress resistance, easy growth, drought resistance, moisture resistance, high temperature resistance and rare occurrence of pests and diseases.

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