As we all know, eating more vegetables is good for all aspects of your health. Green leafy vegetables are rich in carotene, which is only slightly lower than carrots and tomatoes, which is beneficial to supplement vitamin A and help repair liver damage. Therefore, in the old saying "protecting the liver", "green entering the liver" actually makes sense. Green leafy vegetables are the perfect source of vitamins, rich in dietary fiber, and can also promote intestinal peristalsis and prevent constipation. Green leafy vegetables are important ingredients for us to obtain mineral elements such as calcium, potassium and magnesium.

The calcium content of rape is equivalent to that of milk.

Rape is also called Shanghai green, Chinese cabbage, green vegetables and sauerkraut. They come in different sizes and shapes, some thick and some small. Little people hardly need to change knives when cooking, and the smallest chickpea is the seedling of rape. As a representative ingredient of green leafy vegetables, the nutritional value of common rape is beyond imagination. It is rich in dietary fiber, calcium, iron, vitamin C, carotene and other nutrients, which is very beneficial to our health. Especially worth mentioning is calcium. The calcium content in rape (108 mg/100 g) is almost the same as that in milk. Although the absorption rate is not as good as milk, it is also the champion of calcium supplementation in the vegetable industry.

Cooking method recommendation

Sauté ed rapeseed with mushrooms

Practice: After the rape is cleaned, drain the water for use, and the mushrooms are cleaned and made into blocks. Pour the right amount of oil into the wok, heat the oil, add the rape, stir fry over high fire, add some salt after the rape is cooked, stir fry evenly, and then take it out. Put the rape into a dish, pour a proper amount of oil into the pot, add garlic and stir fry after the oil is hot, add mushrooms and stir fry evenly, and add.

Don't throw celery leaves

Strictly speaking, celery is not a green leafy vegetable, but mainly a tender stem. It's a pity that many people are used to throwing away the leaves when eating celery. In fact, the nutritional value of celery leaves is higher than that of celery stems. Due to the high sodium content, celery stems have a natural light salty taste. Every 100g celery stalk is equivalent to about 0.4g salt.

So when burning celery, put less salt and avoid taking too much sodium. Before frying celery, blanch the celery and cut it into pieces, then fry it, and season it quickly, so as to keep it crisp and avoid being too old. Besides frying, squeezing celery juice to drink directly or making pasta with noodles, wrapping jiaozi with celery or making pies are all good ways to eat.

Remember to blanch the spinach to remove oxalic acid.

Spinach is rich in iron, which can effectively prevent anemia. Spinach is rich in other elements besides iron, such as carrots and vitamin C. The former is very significant for protecting eyesight, which can help us prevent night blindness and enhance eye sensitivity, and is very suitable for children and the elderly. At the same time, vitamins can reduce trivalent iron in the body to divalent iron, which will promote the body to absorb iron well.

Spinach is not only rich in vitamin C, but also rich in vitamin A. These substances can help us improve our body's disease resistance, so it can effectively prevent colds.

Now the work pressure is great, and many people feel very tired after a busy day. Therefore, eating spinach properly can eliminate the feeling of fatigue, help people decompress, and thus promote their health. Because spinach is rich in various amino acids, it can promote blood vessel health and accelerate blood circulation. Spinach can also promote the secretion of gastric juice, improve the digestion speed of food, then it will produce hunger, thus increasing our appetite, which is very suitable for children to eat.

Edible suggestion:

Spinach contains more oxalic acid. In the intestine, oxalic acid can inhibit the absorption of minerals such as calcium and iron, and increase the risk of kidney calculi after entering the blood. However, oxalic acid is very water-soluble, so it is suggested that spinach should be blanched before cooking to remove most of oxalic acid. In addition to kidney calculi (calcium oxalate stone) patients to limit the consumption of spinach, others can eat blanched spinach.

Crispy seasonal vegetables with Chinese cabbage.

Chinese cabbage has high nutritional value and contains a lot of protein, carbohydrates and fat. In addition, it is rich in trace mineral elements such as calcium, iron and phosphorus, especially carotene, riboflavin and nicotinic acid. Compared with other ingredients, the calorie is also low, which can not only supplement the nutrients needed by the human body, but also effectively control the calorie intake of the body. Therefore, eating more every day can make you feel full and is a healthier vegetable.

Cooking method recommendation

1. cabbage cleaning: firstly, clean the cabbage and drain the water for later use; Stir-fry shallots and garlic in oil pan, add drained Chinese cabbage, stir-fry until dark green, add appropriate amount of salt and monosodium glutamate, stir-fry evenly, and serve.

2. Boiling cabbage: firstly, clean the cabbage, blanch it in boiling water, remove it and drain it, and put it on a plate for later use; Add oyster sauce, soy sauce, sugar, minced garlic, etc. Put it in a bowl to make a sauce, and then put it in a pot to make a sauce; Pour the sauce on the blanched cabbage and serve.

Chinese cabbage is nutritious and cheap.

Rape is called Chinese cabbage in many areas in the south, but in the north, Chinese cabbage is another common green leafy vegetable different from rape. It is a variety of Chinese cabbage, and its taste is similar to that of Chinese cabbage (leaves). Chinese cabbage can be boiled, fried, made into soup or cold. Chinese cabbage is rich in carotene and vitamin C, and the contents of potassium and calcium are not low. It is a representative of cheap and nutritious green leafy vegetables.

A good choice for early users of pea seedlings.

Pea seedling is the seedling of pea, a leguminous plant. The feeding parts of pea seedlings are tender buds and leaves, which are rich in nutrition and contain a variety of essential amino acids, among which carotene, vitamin C, potassium and iron are outstanding in all kinds of vegetables. Its taste is tender, smooth and palatable, and its color, smell and taste are all good. Used for cooking, making soup and shabu-shabu are all excellent vegetables on the table, which are favored by consumers.

There is also a vegetable called "pea tip" on the market, which has high nutritional value. Pea tip is the tip of pea vine, which can be used for cold salad, frying, steaming and shabu-shabu, as well as seasoning and color matching.