Autumn seasonal vegetables are:

1, cauliflower

Cauliflower is rich in vitamin substances, every 200 grams of fresh cauliflower can provide adults with more than 75% of the day's vitamin A. The content of vitamin C is even more prominent. Its vitamin C content is more prominent, up to 80 milligrams per 100 grams, than the common cabbage, soybean sprouts content to be 3-4 times higher than the content of citrus to be 2 times more.

2, spinach

Spinach is a very high nutritional value of vegetables. Pointed leaf spinach petiole long leaf blade is thin, the root is thick, containing more sugar; round leaf spinach piece of large meat thick. Spinach carotene content is much higher than other vegetables, ascorbic acid is lower than chili but higher than tomatoes, spinach contains the role of hemostatic vitamin K is the highest in leafy vegetables. Rich in riboflavin, but also to prevent mouth ulcers, labial inflammation, lingual inflammation effect.

3, carrots

Taste sweet and flat, eat the spleen and stomach. Carrots to stew food is the best, fried food is good. Stewed food can maintain more than 93% of carotene, fried food can also maintain more than 80% of carotene, while raw food, cold, the body can only absorb 10%.

4, lettuce

Lettuce meat tender, raw food hot fried are suitable. Eating lettuce can enhance the secretion of gastric juice and digestive juice, and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is good for promoting urination and maintaining water balance, which is of great benefit to patients with high blood pressure and heart disease. The fluorine contained in romaine lettuce can be involved in the formation of tooth enamel and dentin, and in the growth of bones.

5, bean sprouts

Soybeans, mung beans contain a lot of protein, fat and carbohydrates, as well as sodium, iron, phosphorus, calcium and other essential elements of the human body, after the bud not only to maintain the original substance, but also increased the content of vitamin B1, B2, B12 and C. The chlorophyll in the bean sprouts can be used to maintain a healthy balance of blood pressure and heart disease. Chlorophyll in bean sprouts can prevent rectal cancer, which is rich in water content of aspartic acid, can make the body greatly reduce the accumulation of lactic acid, which is conducive to eliminating fatigue.