What food is good to eat after beginning of spring, and everything is full of vitality after beginning of spring. At this time, we can also make changes in our diet. There are many foods about spring conditioning in our diet. So, let's see what food to eat after beginning of spring.

What food should I eat after beginning of spring? 1 1 jujube.

Sun Simiao, a famous doctor in ancient China, said: "In spring, it is advisable to keep acid and sweeten it to nourish your temper." It means to eat less sour and eat more sweet in spring. Chinese medicine believes that when the liver qi is strong in spring, eating more sour food will make the liver qi excessive and damage the spleen and stomach, so we should eat less sour food. However, people have more outdoor activities and greater physical strength in spring than in winter, so they need more calories. However, at this time, their spleen and stomach are weak and their digestive ability in gastrointestinal tract is poor, so they are not suitable for eating greasy meat. Therefore, heat can be properly provided by sweets. Jujube is such a good way to nourish spleen in spring.

2. honey

Chinese medicine believes that honey is sweet, enters the spleen and stomach, and can tonify the middle energizer, invigorate qi, moisten the intestines and relieve constipation. The climate in spring is changeable, and people are prone to catch a cold when the weather is cold and warm. Because honey contains a variety of minerals and vitamins, and has the function of clearing away lung heat and detoxifying, it can enhance human immunity and is the most ideal tonic in spring. Therefore, in spring, if you can drink 1~2 spoonfuls of honey every day, take it with a cup of warm water or add milk, which will have a nourishing effect on your body.

3. Spring buds

Eat spring buds in spring. Confucius said "don't eat from time to time", which means not to eat unless in this season. Huangdi Neijing, a classic work of traditional Chinese medicine, also said that "eating the old valley" means eating seasonal food. In spring, all plants give birth to bright green buds, and there are many edible spring buds, such as Toona sinensis, bean sprouts, garlic sprouts, bean sprouts, lettuce and so on.

4, leeks

In spring, the climate is warm and cold, so it is necessary to preserve the yang, and leek is most suitable for human body to replenish yang, which is known as the natural "Viagra". Leek contains essential oil, protein, fat and vitamins, and has the effects of invigorating stomach, refreshing mind and strengthening kidney. Spring leek is the best among leeks, and it tastes particularly delicious. Its roots are as white as jade, its leaves are as green as jade, and its fragrance is rich. There are many ways to eat leeks in spring, which can be eaten with meat, eggs, shrimp and cuttlefish. And can also be used as stuffing for steamed stuffed buns and jiaozi. Add some spring leeks when frying mung bean sprouts or dried tofu, which is especially fragrant and delicious.

Step 5: spring bamboo shoots

Spring bamboo shoots, known as "the first vegetarian dish", have been loved by people since ancient times as delicious food. Scholars and gourmets are amazed at it, and there is a saying that "early adopters are like mushrooms after rain". Spring bamboo shoots are stout, delicious and refreshing, rich in nutrition, and can be vegetarian. Different practices have different flavors. Stir-frying, stewing, boiling and simmering are all delicious foods. Shanghai's "Lycium barbarum spring bamboo shoots", Nanjing's "Spring bamboo shoots with white stripes" and Zhejiang's "Southern Meat Spring bamboo shoots" all occupy a place.

6, cherry

Known as "the first branch of spring fruit", it is cultivated all over China. Cherry fruit is plump, delicious and juicy, with bright color and rich nutrition, and its iron content is particularly prominent, which is more than 20 times that of citrus, pear and apple, ranking first among fruits. Cherry is warm, sweet and slightly sour, and has the effects of invigorating the middle energizer, benefiting the face, strengthening the spleen and appetizing. Eating cherries in spring can make people sweat, invigorate qi, dispel wind and penetrate rash. It should be noted that cherries belong to fire and should not be eaten more. Those with yin deficiency and fire should avoid eating or eat less. If you can't eat cherries, strawberries are also a good choice.

7.spinach

Spinach is a vegetable that can be eaten all year round, but it is better to eat it in spring, instead of "autumn spinach" as Zhao Benshan and Song Dandan said. In spring, the roots of spinach are green, with red leaves, fresh and unusual, and the most delicious. Spinach coming into the market in spring is quite beneficial to detoxify and prevent spring dryness. Chinese medicine also believes that spinach is sweet and cool, which can nourish blood and stop bleeding, astringe yin and moisten dryness. Because spinach contains more oxalic acid, which hinders the absorption of calcium and iron, it should be boiled in boiling water before frying.

8. Onions, ginger and garlic

It is not only a good seasoning, but also has important medicinal value, which can stimulate appetite, help Chunyang, and also has the efficacy of sterilization and disease prevention. Spring is the most abundant, tender, fragrant and delicious time of the year. Eating at this time can prevent the most common respiratory infection in spring. Fried eggs with chopped green onion or fried eggs with chopped green onion dipping sauce, which northerners like to eat in spring, are the best way to eat nutritious and in line with solar terms.

The beginning of healthy diet after spring

1, suitable for eating pork liver porridge

Preparation: 250 grams of japonica rice, 60 grams of pig liver, add appropriate amount of water and cook into porridge. Pork liver porridge has the functions of enriching blood, improving eyesight, nourishing liver and strengthening spleen, and is suitable for patients with anemia, dizziness, eye diseases and liver diseases.

2, should eat spinach porridge

Preparation materials: 500 grams of spinach, 200 grams of japonica rice, 25 grams of lard (oily food), 5 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of pepper, and appropriate amount of water, and boiled into porridge. Spinach porridge has the functions of nourishing blood, stopping bleeding, astringing yin, moistening dryness and dredging stomach. It is suitable for constipation caused by blood deficiency and intestinal dryness at ordinary times, especially for patients with chronic constipation (eaten by the elderly), habitual constipation (eaten by constipation), hemorrhoids, hematochezia, dysuria, dizziness caused by high blood pressure (eaten by lowering blood pressure), etc.

3, should eat jujube porridge

Preparation materials: 250 grams of japonica rice, 60 red dates, appropriate amount of water, boiled into porridge. Jujube porridge has the functions of invigorating the middle energizer, invigorating qi, nourishing blood and calming the nerves, and is suitable for patients with anemia, chronic dyspepsia, neurasthenia and insomnia.

4, should eat black rice codonopsis porridge.

Preparation: Codonopsis pilosula and Poria cocos each15g, ginger 5g, black rice100g, crystal sugar 60g, appropriate amount of water, all boiled into porridge. The porridge with black rice and codonopsis pilosula has the functions of invigorating the middle energizer, invigorating the spleen and nourishing the body, and is suitable for patients with qi deficiency, spleen and stomach weakness, listlessness, loss of appetite and thin stool.

5, should eat chrysanthemum porridge

Preparation: 250 grams of japonica rice, 0/5 grams of dried chrysanthemum/kloc-,and appropriate amount of water to make porridge. Chrysanthemum porridge has the function of clearing away heat and toxic materials, and is suitable for patients with dizziness, eye diseases, hypertension and skin sores.

What food is good to eat after beginning of spring? 2 shepherd's purse

Vegetables are the first choice for calcium supplementation in spring, and shepherd's purse is the best choice. Shepherd's purse is rich in nutrition, and its contents of vitamin C, carotenoids and various minerals are high. In particular, its calcium content is nearly three times that of milk of the same quality.

Choose shepherd's purse without flowers, so that it is fresh and delicious; The root of shepherd's purse has high medicinal value and should not be removed when eaten. Shepherd's purse shepherd's purse should not be cooked for a long time. If it takes too long, it will destroy its nutrients and turn yellow. When cooking shepherd's purse, do not add garlic, ginger and cooking wine to flavor it, so as not to destroy its own fragrance.

lettuce

Studies have found that a substance in lettuce can resist rhinitis caused by spring allergy and alleviate the pain of allergic patients. Spring is also the high season of all kinds of allergic diseases. Regular consumption of 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 beneficial to promoting urination and maintaining water balance, and is of great benefit to patients with hypertension and heart disease.

Lettuce should not be too salty, and it is not advisable to put too much salt when cooking, otherwise it will make nutrients extravasate and affect its taste. Lettuce should not be cooked or stored in copper utensils, which will destroy the ascorbic acid and reduce the nutritional content.

Chinese chives

It is said that leeks are fragrant in spring and smelly in summer. At this time, the leeks are tender and delicious. The content of carotene and vitamin C in leek is high, and the content of folic acid and potassium is also good. Moreover, leek contains a lot of dietary fiber, which can promote gastrointestinal peristalsis and prevent constipation. In addition, the special spicy taste of leek comes from its isothiocyanate, which can inhibit a variety of bacteria.

In summer, Chinese chives are aging, the fiber is rough, it is easy to cause diarrhea, and there are many gastrointestinal diseases in summer. In addition, the climate is hot and leeks are hot, so it is not suitable for eating leeks in summer. Leek and beef are very similar because they are both hot foods. Eating together can easily lead to fever, high temperature work, swollen gums, sore throat and other diseases.

bean sprout

Spring is the season of vitamin B2 deficiency. Eating soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Eating soybean sprouts often has the functions of strengthening the brain, resisting fatigue and resisting cancer. In the process of soybean germination, the substances causing flatulence in soybean are decomposed. Some nutrients are also more easily absorbed by the human body.

When frying bean sprouts, fry them quickly in a hot pot to make vitamin C less damaged. Mung bean sprouts are cold, and a little ginger should be added when cooking to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the effect of losing weight.

Chinese toon

Toona sinensis is a seasonal dish in spring. Chinese medicine believes that Toona sinensis tastes bitter and cold, and has the effects of clearing away heat and toxic materials, invigorating stomach and regulating qi. It tastes fragrant and can play the role of invigorating spleen and appetizing. Toona sinensis has the efficacy of clearing heat, promoting diuresis and detoxifying, and is a good medicine for adjuvant treatment of enteritis, dysentery and urinary system infection. The volatile smell of Toona sinensis can penetrate the epidermis of Ascaris lumbricoides, so that Ascaris lumbricoides can not adhere to the intestinal wall and be excreted, which can be used to treat Ascariasis.

You should eat Toona sinensis early in spring. After mid-April, the nitrate content in Toona sinensis buds in most areas exceeded the standards of the World Health Organization and the Food and Agriculture Organization of the United Nations. That is to say, the more tender the Toona sinensis buds are, the less nitrate there will be, and the less nitrite will be produced during storage in the future. If the leaves fall off as soon as they touch, a lot of nitrite will inevitably be produced.

Spring bamboo shoots

Spring bamboo shoots are not only a good vegetable, but also a good medicine. Clinical research of traditional Chinese medicine found that spring bamboo shoots are sweet and cold, and have the effects of benefiting nine orifices, dredging blood vessels, resolving phlegm and promoting fluid production, promoting digestion and relieving bloating. In addition, it can adsorb oil, reduce the absorption of fat in gastrointestinal tract, and have a weight loss effect on simple obesity.

Insoluble oxalic acid in bamboo shoots can cause allergic rhinitis, dermatitis and urticaria. When frying other foods with bamboo shoots, first put the bamboo shoots in salt water and cook for 10 minute, then remove the astringency and oxalic acid.

What food is good to eat after beginning of spring? 3 1, bamboo shoots.

As the name implies, bamboo shoots are spring bamboo shoots. Generally, bamboo shoots are tender at this time, and stir-frying is the most suitable, which can promote blood circulation and promote digestion.

2, shepherd's purse

Shepherd's purse is not only a common vegetable, but also a medicinal plant, which plays a particularly good role in improving our gastrointestinal health.

3. carambola

Carambola is very beneficial to improve our digestive ability, and the fruit acid and vitamin C in it also have the effect of whitening and lightening spots.

4.cherry

Cherry is a kind of fruit rich in vitamins, in addition, the iron element in it is also the highest among fruits, so its effect of invigorating spleen and appetizing can be described as a star-studded, and it can also nourish the middle and moisturize the skin.

5. Chinese cabbage

Chinese cabbage is one of the most common vegetables in southern spring, with high nutritional value, sweet taste, lower calories than Chinese cabbage, and also rich in certain vitamins and trace elements.

6.celery

Celery is the most common in spring, and it is also a kind of vegetable that many people like to eat. It can clear away heat, lower blood pressure and reduce blood fat, and is suitable for men, women and children.

7.garlic

Garlic is a kind of seasoning food, not a staple food, but its nutritional value is very rich, which is particularly beneficial to the human body. It is definitely a well-deserved healthy food.

8. orange

Oranges are very rich in nutritional value, especially suitable for people who are prone to colds and hypertensive patients, which can enhance human immunity, protect the liver and prevent arteriosclerosis.

9.cabbage

Cabbage is actually a common vegetable all year round, which protects the human intestine very well. The nutrients also have antioxidant and cancer-preventing effects.

10 jujube

Jujube contains a lot of vitamin nutrition, which has the functions of nourishing yin, tonifying yang and enriching blood. Glucose, riboflavin, thiamine and other substances can enhance human immunity, so it is a kind of food with comprehensive health care effect.