Foods such as brown rice, oatmeal, barley, wild rice and unpolished whole Gu Mi, celery, green vegetables, cabbage, leeks, apples, tofu, spinach, etc.
First of all, 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 promoting 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. Eating celery often, especially celery leaves, is very beneficial to prevent hypertension and arteriosclerosis, and has an auxiliary treatment effect.
Second, brown rice.
Brown rice is the caryopsis of rice after rice husk is removed from the outer protective layer. The rice grains with complete inner protective layer (pericarp, seed coat and nucellar layer) have rough taste and dense texture because of more crude fiber and bran wax in the inner protective layer, which takes time to cook, but its slimming effect is remarkable.
Compared with ordinary refined white rice, brown rice is rich in vitamins, minerals and dietary fiber, and is regarded as green and healthy food.
Third, tofu
Tofu is the most common bean product, also called water tofu. According to legend, it was invented by Liu An, the king of Huainan in Han Dynasty. The main production process is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the joint action of heat and coagulant, that is, tofu.
Tofu is the main raw material of vegetarian dishes in China. In the memory of our ancestors, it was initially unpalatable. After continuous transformation, it is gradually welcomed by people and is known as "plant meat". Tofu can be produced all year round, regardless of season, so in the off-season of vegetable production, the variety of dishes can be adjusted.
Fourth, spinach.
Spinach (Spinacia oleracea? L), also known as Persian cuisine, red root cuisine and parrot cuisine, belongs to the genus Spinach and Millet of Chenopodiaceae. The height of the plant can reach 1 m, the root is conical, reddish, less white, the leaves are halberd-shaped to oval, bright green, whole or with a few toothed lobes. There are many kinds of spinach, which can be divided into spiny and spiny varieties according to seed morphology.
Verb (abbreviation of verb) barley
Barley, alias Moumai, Fanmai and bare-chested wheat, has similar nutritional components to wheat, but slightly higher cellulose content. Latin scientific name: Barley is an annual grass of Gramineae and Barley, with thick, smooth and hairless stems, erect leaves, loose leaf sheaths and mostly hairless or hairy bases.
There are two lanceolate auricles on both sides; Ligule is membranous, nutlike, high in carbohydrate, protein, moderate in calcium and phosphorus, and contains a small amount of B vitamins. Because barley contains less gluten (an elastic protein).
Therefore, we can't make porous bread, but we can make non-fermented food. In North Africa and parts of Asia, we especially like to make porridge with barley flour. Barley is one of the main crops in China.