1, white asparagus

White asparagus is native to Eurasia, and the production season of white asparagus is from early March to May every year. White asparagus tastes delicious and fragrant, and the dietary fiber is soft and delicious, which can stimulate appetite and help digestion. It is rich in protein, carbohydrates, vitamins and amino acids, and is known as the "king of vegetables".

White asparagus must be peeled first. You can eat it raw or cooked. With olive oil, it has different flavors. You can also fry it in cream until it is slightly burnt. You can taste it with seafood or mushrooms, both of which are ok.

2. Chrysanthemum brain

Chrysanthemum brain is a good product to prevent heatstroke and clear fire in summer. It has a special fragrance, tastes cool, and especially can clear away heat and promote diuresis. It is the best choice for heatstroke prevention and clearing fire in summer.

Generally, take chrysanthemum brain 4cm tender tip to eat, which can be fried, cooled or boiled in soup. It has a faint chrysanthemum fragrance, which is very cool and helpful to relieve constipation, high blood pressure and headache. If you don't like the fragrance of chrysanthemum or think it's too strong, you can cook it first and then.

3. Cucumber

The water content of cucumber is as high as 96.7%, which is the highest among all foods and can replenish body fluids well. Nutrient-rich cucumber helps to "clean up" the garbage in the body, and regular consumption helps to prevent kidney calculi. Cucumber is rich in vitamins, such as B vitamins and vitamin C. Need to be reminded that if cucumber is eaten with skin, the effect of vitamin supplementation is better.

The best way to eat is cold cucumber, then mixed with vinegar juice and garlic. Chinese medicine believes that vinegar and garlic are warm foods, which can prevent cucumber from damaging the spleen.

4. Broad beans

Broad bean is one of the common vegetables in summer. Broad beans are rich in nutrients such as dietary fiber, calcium, potassium and carotene. It also contains phospholipids and choline, which are important components of brain and nerve tissue, and have the functions of enhancing memory and strengthening brain. Broad beans also have the effects of invigorating qi and spleen, promoting diuresis and reducing swelling, and are especially suitable for hot and humid summer.

Not everyone can eat broad beans, and children under three years old and people with a family history of broad beans cannot use fresh broad beans. If these two kinds of people eat broad beans by mistake, they may have symptoms of acute blood-soluble diseases such as jaundice and hemoglobinuria. In this case, they should be sent to the hospital immediately for first aid.

5. Gardenia

Gardenia jasminoides Ellis is an evergreen shrub of Rubiaceae. Every May, gardenia blooms for the second time, which is the picking season. Gardenia is not only delicious, but also nutritious. Painting water folk believe that gardenia is cold, purging lung fire and eating gardenia can lower blood pressure.

How to eat? Gardenia has stamens. Take it out and throw it away before boiling. We eat petals. If you stir-fry gardenias, you should pour gardenias into boiling water, stir-fry them in a red pot, and add various seasonings in time to make a delicious dish.

6. Zizania latifolia

Zizania latifolia is regarded as a good vegetable because of its delicate texture and sweet taste. It tastes fresher when fried with meat. The organic nitrogen of tender Zizania latifolia exists in the form of amino acid, and can provide sulfur, which is delicious and has high nutritional value and is easily absorbed by human body. Especially suitable for spring and summer.

Because Zizania latifolia contains more oxalic acid, its calcium is not easily absorbed by human body. Anyone suffering from kidney disease, urinary calculi or more oxalate crystals in urine should not eat more.

Several kinds of vegetables are also suitable for eating in May. The following small series will continue to introduce to you.

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7.water spinach

According to the principle of "seasonal dishes are suitable for eating", water spinach, which is abundant in spring and summer, has the functions of removing heat and dampness, clearing away heat and detoxifying. The vitamin content in water spinach is higher than that in Chinese cabbage. These substances can enhance physical fitness and prevent diseases. In addition, chlorophyll in water spinach can also clean teeth, prevent caries and moisturize skin.

Water spinach can be divided into hydra and dried hydra. Hydra's branches and leaves are thick, light and stuffy; Dry clams have fine branches and leaves, but they are better than rich vegetables. Therefore, the operation should be different when cooking stalks. Hydra is easy to cook. It's best to stir-fry with fermented bean curd or shrimp sauce and cook quickly. Dry clams can be cooked for a little longer, and spicy ones should be added until the seasoning is completely tasty.

8, tomatoes

Tomatoes contain a lot of antioxidants, which can prevent aging and are healthy vegetables in summer. Lycopene, beta carotene and lutein contained in tomatoes are all substances with strong antioxidant capacity. They can remove harmful oxygen (the main component of cancer) and prevent cell aging and oxidation.

Immature or spoiled tomatoes are not suitable for eating. Immature raw tomatoes contain solanine, which will make your mouth bitter and your stomach uncomfortable after eating. Eating too much will lead to poisoning.

9.eggplant

The maturity of eggplant is summer, and a large number of eggplants are on the market, with reasonable price and good cost performance. Eggplant contains fenugreek and choline, which can combine with excessive cholesterol in the small intestine and be excreted to maintain normal blood circulation and reduce cholesterol. Eating eggplant in summer can clear away heat and relieve summer heat, especially suitable for people who are prone to prickly heat and sores in summer.

Although there are many ways to eat eggplant, most of them are cooked at high temperature and for a long time, which is not only greasy, but also has a great loss of nutrition. The vitamin loss of fried eggplant can reach more than 50%. Of all the ways to eat eggplant, mashed potatoes are the healthiest.

10, celery

Celery is rich in many beneficial ingredients that you can't imagine, including folic acid, vitamin K, vitamin C and other vitamins. Eating celery often helps to clear away heat and toxic materials and keep fit. People with excessive liver fire, rough skin and frequent insomnia and headache can eat more appropriately.

Don't throw away the leaves when eating celery. Because the dietary fiber content per100g celery stem is1.2g, while the equivalent celery leaves are 2.2g.. Moreover, the contents of vitamin C, magnesium, selenium and other nutrients in celery leaves are much higher than those in celery stems. Celery is not easy to digest. People with poor gastrointestinal function should eat less or chew more when eating.

1 1, shepherd's purse

Shepherd's purse Shepherd's purse is the most common wild vegetable with the same medicine and food. It has high nutritional value and medicinal value, and has the effects of regulating spleen, promoting diuresis, stopping bleeding, clearing away liver heat and improving eyesight. Because shepherd's purse has the effect of clearing heat and drying dampness, it is hot and humid in summer. Eating shepherd's purse can clear heat and dry dampness, and it is one of the better dietetic health foods in summer.

Experts say that shepherd's purse is cold, and people with spleen and stomach deficiency should not eat more. In addition, it is best to soak shepherd's purse in water for more than two hours, and then eat it after cleaning.

What vegetables do you eat in May? Bian Xiao also recommends the following foods: garlic sprouts, okra, bamboo shoots, green beans, broccoli, cauliflower, radish, pumpkin, lettuce, sweet pepper and so on. Might as well eat more every day