The nutrients in broccoli are not only high in content, but also comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamin C and carotene. The anticancer effect of broccoli is mainly attributed to the glucosinolate contained in it. It is said that long-term consumption can reduce the incidence of breast cancer, rectal cancer and gastric cancer. It is also rich in ascorbic acid, which can enhance the detoxification ability of the liver and improve the immunity of the body. And a certain amount of flavonoids has the function of regulating and preventing hypertension and heart disease. At the same time, broccoli is a high-fiber vegetable, which can effectively reduce the absorption of glucose in the stomach and intestines, thereby lowering blood sugar and effectively controlling the condition of diabetes. How to eat: stir-fried with meat, eggs and shrimp is delicious; Cold salad with other vegetables has bright color; It can also be made into a platter with sausages, ham slices and melon slices, and is also a good raw material for soup. Purple cabbage Purple cabbage is rich in nutrition, and its main nutrients are similar to those of cabbage, with 27-34 grams of carbohydrates per kilogram of fresh vegetables. Crude protein11~16g, which contains more vitamins and minerals than cabbage. Therefore, it is recognized that the nutritional value of purple cabbage is higher than that of cabbage. Purple cabbage is not only nutritious, but also compact, bright in color and cold-resistant. Heat-resistant, high yield, storage and transportation, is a very popular vegetable. In Europe, it is mainly used as salad or western food color matching, and can be used for raw food, soup food and fried food. Colorful Pepper Colorful Pepper is rich in vitamin C, carrot is rich in carotene, and potato is rich in calories. If the three are fried together, they can achieve nutritional complementarity. Recommended recipe: stir-fried beef with colorful peppers: 1, 6-7 pieces of colorful peppers; 2, beef tenderloin slices into cooking wine, salt, raw flour code such as taste; 3. Slice garlic, ginger and shallots; Practice: 1, heat the oil in the pot to seven layers, stir-fry the ginger and garlic until fragrant, then pour in the beef, stir-fry it quickly until the seventh layer is cooked, and then put it out for use (pay attention to the heat, the beef should not be completely cooked, and then return to the pot later, it will be easy to get old if it is too cooked) 2. Leave the oil in the pot, stir-fry the five-colored peppers, and then add salt and chicken essence; 3. Add a little soy sauce and colorful pepper to the beef pot and stir-fry it quickly until the beef is cut off. Add the onion and stir it again. The cherry tomatoes are also called tomatoes, tomatoes, plums and persimmons. Originated in South America, it is said that16th century, the Duke of England brought it to Europe when traveling, or it may have spread to China from the west, so it is called tomato. Tomatoes can be eaten raw, fried, juiced and made into sauce, and are called "fruits in vegetables" all over the world. According to the theory of Chinese medicine diet, tomatoes are slightly cold, sweet and sour; Enter the spleen, stomach and liver meridians. It can nourish yin, promote fluid production, strengthen spleen and stomach, calm liver and clear heat, and is suitable for anorexia, stomach heat and thirst caused by fever and yin injury. Modern medical tests show that tomatoes are rich in vitamin C, and each hundred grams of tomatoes contain 1 1 mg of vitamin C, which is 2.5 times that of apples, and the content of vitamin PP is also among the top spears in fruits and vegetables. In addition, it also contains carotene 0.3 1 mg, which contains more malic acid and citric acid besides calcium, phosphorus and iron. Dioscorea opposita: It is a twining herb of Dioscoreaceae. Formerly known as Dioscorea opposita. According to "Compendium of Materia Medica", the notation was changed to potato medicine in feudal times to avoid taboo, and later changed to yam because of the name "Department" of Yingzong in Song Dynasty. Yam has wild and domestic species; Mountain life, flat life and so on. Most of them are used in mountainous areas, especially in the wild. How to eat: for spleen and stomach weakness, use 200 grams of fresh yam, 30 grams of jujube, and appropriate amount of japonica rice, and add sugar to the porridge. Or fresh yam100g, millet 50g, boiled porridge with sugar; Another yam with lentils, lotus seeds and other porridge can also be taken. For chronic cough due to lung deficiency and nocturnal emission due to kidney deficiency, fresh yam10g can be mashed, and half a cup of sugarcane juice can be added and mixed evenly, and then it can be stewed and taken. You can also take it with yam juice alone. Yam is a tonic food and has astringent effect, but it is not suitable for people with damp-heat and cold evil and constipation. Milk cabbage origin: South China. Appearance and taste: The leaves of milk cabbage are dark green, the color is darker than that of small rapeseed, the stems are milky white, and the taste is smooth and sweet. Nutritional value: The chlorophyll content is high, which is rich in nutritional value. Milk cabbage can help to decompose androgen related to breast cancer, and regular eating can prevent the occurrence of breast cancer. It is also rich in cellulose and trace element selenium, which also helps to prevent colon cancer. The most suitable crowd: because the fiber is short and the taste is sweet, it is very suitable for children. Must know: There are more nitrates in milk cabbage, and the nitrates in rotten milk cabbage turn into nitrite which is harmful to human body. If eaten by mistake, there will be poisoning symptoms. Therefore, rotten milk cabbage should never be eaten. How to eat: a) stir-fry; B) burning; C) make soup. Dutch Cucumber Alias: Dutch Cucumber Origin: There are similar varieties in the Netherlands and other European countries. Appearance and taste: only half the length of ordinary cucumber, the skin is crisp and slippery, without the thorns on the epidermis of ordinary cucumber, the meat is crisp and tender, the taste is juicy, and the cucumber taste is very strong. Nutritional value: The content of propanol and ethanol in mini cucumber ranks first in melons and vegetables, and its main function is to inhibit the transformation of sugar into fat, so it has the function of losing weight. Because it contains glucoside, fructose, mannitol and xylose, it is very suitable for diabetics to eat. According to modern scientific research, cucumber contains substances that can inhibit the conversion of sugar into fat. People who are prone to obesity and love to eat sugary foods, it is best to eat some cucumbers at the same time, which can inhibit the transformation of sugar and the accumulation of fat and achieve the purpose of losing weight. The most suitable crowd: dieters and diabetics. How to eat: a) eat directly raw b) cold or fried c) pickle. Green and yellow gourd Green and yellow gourd: Also known as American pumpkin, it is a variety of pumpkin. Zucchini is deeply loved by people because of its thin skin, thick meat, rich juice, vegetarian meat and stuffing. Traditional Chinese medicine believes that zucchini has the functions of clearing away heat and diuresis, relieving vexation and thirst, moistening lung and relieving cough, and relieving swelling and stagnation. Can be used for adjuvant treatment of edema, abdominal distension, polydipsia, sores, nephritis, cirrhosis and ascites. Zucchini also contains an interferon inducer, which can stimulate the body to produce interferon, improve immunity, and play the role of antivirus and tumor. Zucchini is rich in water and has the effect of moistening skin. Tips: It is not advisable to eat it raw, and it is not advisable to cook it too badly to avoid nutrient loss. People with spleen and stomach deficiency and cold should eat less. Lily Lily: Chinese medicine believes that lily has the effect of benefiting lung and nourishing yin, which is more suitable for people with symptoms of deficiency of both qi and yin such as cough, thick sputum, fever in hands and feet, red tongue and thin white fur. For women, lily is a good product for beauty. It's spring now, and the climate is relatively dry. Cooking some rice and lily porridge can also play a certain role in moistening dryness. Lily should be soaked in warm water before eating. How to eat: 1, lily porridge takes 30 grams of lily and 60 grams of japonica rice. First, wash the lily and rice separately, put them in a pot, add water and simmer with low fire. When lily and japonica rice are ripe, add appropriate amount of sugar and serve. It is especially suitable for the elderly and those who are weak, upset, insomnia, low fever and irritability after a long illness. If 9 grams of sweet almond is added to lily porridge and cooked together, it becomes lily almond porridge, which is quite suitable for patients with chronic cough, dry cough without phlegm, and slight asthma due to deficiency of lung yin. 2. Lily soup Wash the lily (except its coat), rinse it repeatedly in clear water for several times, add water to the pot, cook it with low fire, add appropriate amount of sugar, and eat it with the soup. It has a good effect of moistening lung and clearing heart, can be used as a diet therapy for tuberculosis patients, and is also an excellent iced drink, which can prevent dryness and moisten lung. 3. Stir-fry Lily Take 50 grams of lily and 50 grams of tenderloin slices, use salt and egg white to catch stains, mix with wet starch, stir-fry in the oil pan until cooked, and add appropriate seasoning. This dish is mellow but not greasy, crisp, sweet and fragrant, and has the functions of nourishing the five internal organs, nourishing yin and clearing heat. People who have a long illness and have a poor appetite can eat this dish and increase their appetite. 4. Take 30 grams of lily, 9 grams of Ophiopogon japonicus, 9 grams of mulberry leaves 12, 9 grams of almonds, and 0/0 grams of honey-soaked loquat leaves/kloc-0, and add water to cook. This preparation has the effects of nourishing yin, relieving exterior syndrome, moistening lung and relieving cough, and can be used to treat people with frequent cough, dry cough without phlegm, dry mouth and dry throat due to common cold. People with persistent cough, severe cough and bloody expectoration can also take it. Baota cauliflower Baota cauliflower contains trace elements that can resist oxidation and prevent cancer. Long-term consumption can reduce the incidence of breast cancer, rectal cancer and gastric cancer by several degrees. According to the report of American Cancer Society, among many vegetables and fruits, pagoda cauliflower and Chinese cabbage have the best anticancer effect. Pagoda cauliflower is one of the foods containing the most flavonoids. Flavonoids can not only prevent infection, but also be the best blood vessel cleaner, which can prevent cholesterol oxidation and prevent platelets from clotting, thus reducing the risk of heart disease and stroke. Some people's skin will turn black and blue once they get a little collision and injury, which is because of the lack of vitamin K in their bodies. The best way to supplement is to eat more pagoda cauliflower Eating more pagoda cauliflower will also strengthen the blood vessel wall and make it difficult to rupture. Rich in vitamin C, Baota cauliflower can enhance the detoxification ability of the liver, improve the immunity of the body, and prevent colds and scurvy. Recommended dish-Chicken Chopped Cauliflower Ingredients: 75g of chicken breast. Ingredients: pagoda cauliflower150g, canned peas15g, ham10g. Seasoning: peanut oil, egg white, monosodium glutamate, starch, Shaoxing wine, refined salt, chicken oil, fresh soup, onion and ginger juice. Method: 1. Chop the chicken breast into fine pieces and add onion, ginger and a little fresh soup when putting it into a bowl. 2. In the same direction, stir while adding soup. When it is stirred into rice soup, add egg essence, starch, salt and monosodium glutamate and stir well. 3. Cut the pagoda cauliflower into small pieces, soak it in boiling water, and then simmer it with fresh soup and take it out. 4. Heat the frying spoon with oil, shake the frying spoon and pour it out. After the rest of the base oil is heated, pour in the seasoned minced chicken, move a few meters and stir-fry slowly. When it is fried into a slurry lake, add cauliflower and stir-fry while adding oil. 5. Finally, add chicken oil, stir-fry a spoon, put it on a plate, and then sprinkle rice legs and peas with water bamboo, also known as bamboo shoots, water bamboo shoots and water melon, which are special vegetables in China, and are called "three famous dishes in the south of the Yangtze River" together with water shield and perch. Because of its tender texture and sweet taste, it is regarded as a good product in vegetables, and its taste is fresher when fried with meat. The organic nitrogen of tender Zizania latifolia exists as amino acid, and can provide sulfur, which is delicious and has high nutritional value and is easily absorbed by human body. Chinese medicine believes that Zizania latifolia has the effects of dispelling heat, quenching thirst and diuresis, and it is especially suitable for eating in summer. Zizania latifolia can relieve jaundice and promote lactation, which is beneficial to icteric hepatitis and postpartum hypogalactia. Zizania latifolia is rich in vitamins with the function of fresh wine and has the function of relieving drunkenness. Recommended dishes-dry-roasted Zizania latifolia Ingredients: 250g Zizania latifolia, mustard tuber15g. 5g of chopped green onion and 5g of Jiang Mo, 5g of soy sauce, 3g of douban hot sauce 1 0g, 3g of sugar, 5g of salt, 5g of cooking wine, and a little of monosodium glutamate:1. Wash mustard tuber and cut into powder. 2. Put the oil on the fire, heat it, add chopped green onion and Jiang Mo to stir-fry until fragrant, take out the onion and ginger, add douban hot sauce to stir-fry, add water bamboo strips, stir-fry until the color is deep, add soy sauce, cooking wine, sugar, salt and appropriate amount of water, stew for a while with low fire, and add mustard tuber, monosodium glutamate and monosodium glutamate. Amorphophallus konjac contains a lot of mannitol, vitamins, plant fiber and a certain amount of mucin, which has unique health care and medical effects and is praised as "magic food". If you want to be thin, eat konjac; If you want to have a good stomach, you should still eat konjac. Efficacy The nicotinic acid, vitamins C and E contained in konjac can reduce the accumulation of cholesterol in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases. Eating konjac can improve the body's immunity, and the contained mannitol, selenium and zinc interfere with the metabolism of cancer cells. The contained excellent dietary fiber can stimulate the body to produce a substance that kills cancer cells and can prevent and treat cancer. Amorphophallus konjac contains chromium, which can delay the absorption of glucose, effectively reduce postprandial blood sugar, thus reducing the burden on the pancreas, so that the glucose metabolism of diabetic patients is in a virtuous circle, and it will not cause hypoglycemia as some hypoglycemic drugs do. In addition, Amorphophallus konjac also has the functions of supplementing calcium, balancing salt, cleaning stomach, regulating intestine and expelling toxin. Shawo Green Radish Shawo Green Radish, with half diameter leaves, thick green and shiny, cylindrical fleshy root, dark green and shiny skin, white jade at the tail end, dense turquoise meat, crisp, tender, juicy and sweet. Studies show that green radish contains glucose, cane, fructose, double-stranded ribonucleic acid, vitamins and trace elements, which can regularly increase intestinal tension and peristalsis, shorten the retention time of food in the intestine, and is beneficial to food metabolism and waste discharge. The content of vitamin C in radish is 8- 10 times higher than that in apple. He also has a lot of amylase, which can decompose starch and help digestion; It also contains mustard oil, which promotes appetite. Traditional Chinese medicine believes that it is sweet and pungent, slightly cool in nature, and has the effects of invigorating stomach, promoting digestion, relieving cough and resolving phlegm, promoting diuresis, improving immunity, losing weight and beautifying face. How to eat 1. Make cold dishes: sweet and sour shredded radish, shredded radish with fruit, sweet and sour. 2. Make soup with shrimp skin and mutton balls. The most distinctive are crucian carp radish soup and scallop radish soup. 3. Carve it into butterfly flowers and decorate it as an ornament of hot and cold dishes. 4. Make meatballs: After the green radish is chopped, it can be fried and fried. Experts believe that radish should be eaten raw and chewed. Green radish can be cooked, made into soup or stuffed, all of which are delicious. Take 100 to150g daily or every other day.