Radish is called "Little Ginseng" among the people in China. In winter, it has become a frequent visitor to every household's table. Modern nutrition research shows that radish is rich in nutrients, carbohydrates and vitamins, and the content of vitamin C is 8- 10 times higher than that of pear. ?

Radish contains a variety of trace elements, which can induce human body to produce interferon. White radish is rich in vitamin C, which is an antioxidant. Can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition.

2. Cabbage:

Chinese cabbage, the scientific name of cabbage, is a Brassica plant in Cruciferae and a variety of cabbage (Brassica). Also known as Chinese cabbage, cabbage, pimple white, cabbage, cabbage, lotus white and so on.

Chinese cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. Widely cultivated in China, it is one of the main vegetables in northeast, northwest and north China in spring, summer and autumn.

3. Chinese cabbage:

Chinese cabbage (scientific name: Brassica rapa pekinensis, alias Brassica campestris pekinensis or Brassica pekinensis) is a kind of vegetable originating in China, also known as "cabbage", "cabbage", "yellow bud white" and "glue vegetable", which is called "Shao vegetable" in Cantonese.

4. Wax gourd:

White gourd (scientific name: white gourd) Cogn. ) is an annual creeping or framing herb of Cucurbitaceae, with tawny bristles and villous stems, ribbed petioles, coarse bristles and villous, monoecious, solitary flowers, long cylindrical or nearly spherical fruits, large, bristles and hoarfrost, and oval seeds.

The fruit of wax gourd can be used as a vegetable and a variety of sweets. Peels and seeds can be used medicinally, and have anti-inflammatory, diuretic and detumescence effects.

5, eggplant:

Eggplant (scientific name? Solanaceae, Solanum plants. Eggplant branches vertically from herbs to subshrubs, and the height can reach 1 m. Branchlets, petioles and pedicels are all branched by 6-8-( 10).

Vegetables can eat fruits. Roots, stems and leaves are used as medicine, which are astringents and have diuretic effect, and leaves can also be used as anesthetics. Seeds are used as detumescence drugs and irritants, but they are easy to cause stomach weakness and constipation, and fruits can be eaten raw to solve the poisoning of edible bacteria.

6. tomatoes:

Tomato, the scientific name of tomato, contains rich and varied nutrition and has a beautiful and charming appearance; It not only has delicious dishes, but also beautiful fruits. It has many functions and is called the magic fruit in dishes.

Tomatoes, like watermelons, can be used to relieve summer heat and quench thirst. However, the content of vitamin C in tomatoes is about 10 times that of watermelon. Moreover, due to the protection of organic acids, the vitamin C contained in it is not easy to be destroyed during storage and cooking, and the utilization rate of human body is very high. Therefore, eating tomatoes regularly plays an important role in treating scurvy, allergic purpura, colds and promoting wound healing.

Extended data:

Healthy oil intake:

Many nutritionists believe that, according to the advice of China residents' balanced diet pagoda, generally speaking, the daily intake of edible oil per person should not exceed 25g to 30g.

Many foods and seasonings contain oil. Such as fried food, instant noodles, biscuits, cakes and snacks; For example, oil-cured Chili sauce, Zhajiang Noodles sauce, seafood sauce and instant noodle seasoning are all high in oil. Therefore, the intake of edible oil per person per day should not exceed 25g.

If you eat too much cooking oil, some people will show gastrointestinal discomfort, such as diarrhea or vomiting and other indigestion symptoms. Long-term excessive intake of edible oil will lead to fatty liver and cardiovascular and cerebrovascular diseases.

Ways to realize low-oil diet:

First, reduce eating out. The food outside is oily and salty.

Secondly, reduce the consumption of dishes containing more oil, as mentioned above.

Furthermore, choose materials with less oil content, such as chicken and fish, whose oil content is lower than that of pigs and cattle; The oil content in different parts of the same meat is different. The oil content of beef tendon is lower than that of beef brisket, and the oil content of roasted chicken leg is nearly 6 to 7 grams after peeling. Therefore, removing oil visible to the eyes, such as fat, chicken skin and duck skin, is also one of the ways to reduce oil.

Finally, when cooking at home, you should control the amount of oil used. It is recommended to use the oil control pan sold in the market. Changing the cooking method, using less frying, frying, stewing, stewing or bittern, and using more boiling, cold salad and steaming can not only reduce the heat and achieve the effect of controlling the heat, but also reduce the greasy feeling and the taste will not be too heavy.

References:

Baidu encyclopedia-vegetables