(1) vegetables contain extremely important vitamins (vitamin A proton (carotene)). Sometimes relax ~ don't overeat ~ otherwise weight has increased ~
(1) Vegetables contain a variety of vitamins that are extremely important to the human body, such as vitamin A (carotene) and vitamin C, B1, B2, etc. The vegetables that contain more carotene are the most important for the human body. Containing more carotene vegetables are: carrots, leeks, spinach, collapsed cabbage, cabbage, cabbage, rice amaranth, water spinach, mustard greens, etc.; containing more vitamin B1 vegetables are: golden needles, grass head, parsnip, parsley, lotus root, potatoes, etc.; containing more vitamin B2 vegetables are: spinach, mustard greens, cabbage, cabbage, asparagus, water spinach, grass head, golden needles, etc.; Vitamin C is prevalent in the vegetables, which is to the chili, tomatoes, bok choy, grass heads, kale, etc. are particularly rich.
(2) Vegetables are a source of minerals for the human body. The main minerals contained in vegetables are calcium, iron and phosphorus. Such as spinach, celery, cabbage, bok choy, carrots, etc. are rich in iron salts; onions, squash, eggplant, etc. contain more phosphorus; green leafy vegetables are rich in calcium; kelp, seaweed is also rich in iodine.
(3) neutralize stomach acid. In the human stomach, due to eat meat, rice, wheat and other food digestion often occurs after the acidic reaction, which requires vegetables or fruits to neutralize. Generally vegetables and fruits are alkaline food, and generally high protein food is acidic food, eat more vegetables is conducive to maintaining the acid-base balance in the body.
(4) Other effects: vegetables are rich in fiber, which is conducive to promoting gastrointestinal motility, can play a role in promoting digestion and preventing constipation. Vegetables also contain a variety of aromatic oils and organic acids, such as ginger, garlic, onions, scallions, chili peppers, eggplant aroma, coriander, etc. contain a variety of volatile aromatic substances, so that the vegetables and add a lot of special flavor.
The most important nutritional role of fruits and vegetables is to provide the body with vitamin C, carotene, minerals and dietary fiber.
When it comes to carotenoids, fruits don't contain nearly as much as dark green leafy vegetables such as spinach, greens, romaine lettuce leaves, and parsley, as well as reddish-yellow vegetables such as carrots and squash. If you talk about vitamin C, in apples, pears, peaches, bananas and other fruits in the content is only per 100 grams of zero point a few milligrams to a few milligrams to the high vitamin C content of citrus fruits known for its vitamin C content is per 100 grams of 30 to 40 milligrams; and chili peppers, green peppers, cauliflower, bitter melon and other vegetables in the content of vitamin C can reach nearly 100 milligrams. Vegetables also have an advantage over fruits in terms of mineral and dietary fiber content.
Lean meat does not contain a lot of fat The fat content in different meats varies quite a lot, even in the meat of the same animal, due to its age, location, nutritional status of the differences in the fat content of the muscle is also different. Generally speaking, the fat content in lean pork is the highest among all kinds of livestock and poultry meat, amounting to 25% to 30%, while rabbit meat is the lowest, only 0.5% to 2%. The fat content of chicken (without skin) is also relatively low. The fat content of beef is generally below 10%.
Eat more vegetable oil is conducive to longevity high animal fat intake, the incidence of cardiovascular disease is higher, high intake of vegetable oils, the incidence of cardiovascular disease is lower, but strangely, the two types of people's life expectancy is not a big difference. The reason for this is that the incidence of cancer is higher in people with high vegetable oil intake. This may be related to the fact that vegetable oils are easily oxidized and prone to cell membrane damage, which can lead to cancer development. In addition, vegetable oils and animal fats have the same number of calories and are both prone to obesity. If you want to live a long life, the intake of both vegetable oil and animal fat should be controlled. If you eat more vegetable oils, it is best to supplement with antioxidant substances such as vitamin E. Natural food must be harmless to the human body Food chemical analysis found that many natural foods contain harmful substances. For example, raw beans have hemolytic substances; sprouted potatoes have toxins; some fish contain histamine and other substances that can lead to poisoning. If these foods are not handled properly, they can be dangerous. Therefore, "natural" is not synonymous with "safe" and "nutritious".
Vegetables, containing a variety of minerals, vitamins and dietary fiber, play an important role in the body's physiological activities. Vegetables can be broadly divided into three main categories: leafy vegetables (such as cabbage, amaranth, choy sum), melons and tomatoes (such as peppers, cucumbers, tomatoes), and roots and tubers (such as potatoes, carrots). Vegetables can provide vitamins mainly vitamins to folic acid, carotene, and B vitamins. Among them, vitamin C, carotenoids, and folic acid are higher in dark-colored leafy vegetables such as yellow, red, and green. Green leafy vegetables are rich in minerals; however, oxalic acid in some vegetables (amaranth, spinach, macaroni, etc.) can affect human absorption, so when cooking these vegetables, they should be rinsed in boiling water first to remove oxalic acid. Experts suggest that it is advisable for adults to consume 500 grams of vegetables daily, of which 2/3 are leafy vegetables and 1/3 are melons, tomatoes and roots.
Many of the nutrients our bodies need come from the vegetables we consume. In daily life an adult should consume 200-500 grams of vegetables a day to meet the needs of the body. In life, people often rely on the price and flavor of vegetables as the selection criteria, in fact, this is very unscientific. To determine the nutritional value of vegetables is mainly the vegetable contains how many essential vitamins and iron, salt and fiber.
Scientists through the analysis of the nutritional composition of a variety of vegetables, found that the nutritional value of vegetables and vegetables closely related to the color. The dark color of the nutritional value of high, light color nutritional value of low, the order is "green vegetables - yellow, red vegetables - colorless vegetables.
Scientists also found that similar vegetables due to different colors, nutritional value is different. Purple eggplant is rich in vitamin P, which can increase the pressure resistance of the microvascular wall, improve vascular function, hypertension, skin purpura and prone to hemorrhagic tendency of patients with diseases, there are considerable benefits.
Yellow carrots have a higher nutritional value than red carrots, which in addition to a large number of carotenoids, but also contains a strong cancer inhibition effect of xanthophylls, cancer prevention function. Scientists also found that different parts of the same vegetable, due to different colors, its nutritional value is also different, its nutritional value is also different.
The green part of the onion is much more nutritious than the white part of the onion. Each 100 grams of green onion containing vitamin B1 and vitamin C content is also less than half of the green part of the onion. The greener celery leaves contain six times more carotene and four times more vitamin D than the lighter colored celery leaves and stems.
Additionally, because each vegetable contains different types and amounts of nutrients, and the human body's nutritional needs are multi-faceted, so, in addition to paying attention to the color of the vegetables in the selection of vegetables, should also consider a variety of vegetables with vegetables and meat mixed.
Vegetable nutrition
Vegetables contain a lot of water, usually 70% to 90%, in addition to a small number of proteins, fats, sugars, vitamins, inorganic salts and fiber. To determine the nutritional value of vegetables, mainly depends on the amount of vitamin B, C, carotene. According to scientific analysis, the darker the color of the vegetables, the more vitamins B, C and carotene, green vegetables are listed by nutritionists as Class A vegetables, mainly spinach, rape, cabbage, parsley, cabbage, cabbage, potherb mustard, potherb mustard and so on. These vegetables are rich in vitamins B1, B2, C, carotene and a variety of inorganic salts, their nutritional value is high.
Of course, not all, carrots contain carotene is high, and also contains cancer prevention of essential elements and can lower blood pressure succinic acid potassium salt; purple eggplant contains high vitamin D; chili peppers, persimmon peppers contain vitamin C and carotene is also high. Vegetables are rich in inorganic salts, such as calcium, potassium, magnesium, sodium, etc. These inorganic elements, the last metabolite in the body is alkaline, so vegetables are very important for the maintenance of acid-base balance in the body.
However, some vegetables, such as spinach, amaranth, water spinach, bamboo shoots, onions, wild rice, although rich in calcium, but also high in oxalic acid, easy to form calcium oxalate precipitation, affecting the absorption of calcium. So for infants, pregnant women, patients with bone fractures, minimize the consumption of vegetables containing too much oxalic acid. There are experiments to prove that too much partiality spinach affects the absorption of zinc.
Vegetables contain cellulose, hemicellulose, essential oils and pectin are not hydrolyzed by human digestive enzymes, which can prevent or reduce the absorption of cholesterol. So eat more fresh vegetables is conducive to the prevention and treatment of atherosclerosis.
Leaf moss:
It is an important source of inorganic salts and vitamins. In this kind of vegetables especially green leafy vegetables for vegetable food representatives, such as rape, cabbage, potherb mustard, capers, leeks and so on contains more carotene, vitamin C, and contains a certain amount of vitamin B2.
Leafy green vegetables contain more calcium, phosphorus, potassium, magnesium and trace elements such as iron, copper, manganese and so on, and calcium, phosphorus and iron are better absorbed and utilized, and become an important source of calcium and iron It is an important source of calcium and iron because of better absorption and utilization of calcium, phosphorus and iron. However, some vegetables (spinach, amaranth, cabbage) contain more oxalic acid, which can be combined with calcium to form insoluble calcium oxalate, which cannot be absorbed by the body. If you blanch the vegetables with water before frying to remove the astringent flavor, you can remove the oxalic acid.
Oilseed rape. Oilseed rape a brassica, seeds and vegetable oil can be used for medicinal purposes. Gleanings from the Materia Medica says: "Brassica rapa breaks the blood, and is boiled and eaten by women in labor. Zi pressure to take the oil, head to make the hair long black, and cooking, the main waist and feet paralysis". Luo's will be about the medical realm" said: "rue moss ...... pounded canker sores and poison, the effect is as God." "Zi and the same function, cure difficult labor." Oilseed rape seeds or leaves can cure pediatric dandruff. Oilseed rape boiled juice or pounded and twisted juice can cure acute breast pain, nameless swollen poison. Vegetable oil can also cure all insects into the ear.
Cabbage. Cabbage is rich in nutrients, soft and tender, fresh and palatable, rich in vitamin C, calcium, phosphorus, iron, carotene. And there is also a pass through the stomach and intestines, in addition to the chest annoyance, detoxification, sobering up, eliminating food and gas, and in the middle, and the big, small stools and other functions. Pounding juice can cure cassava poisoning, but also can cure colds, and brown sugar, ginger together with decoction. Cabbage and mung bean sprouts, amaranth, together with pounded, external application can be cured of dengue poisoning.
Mustard. Mustard is pungent, warm and non-toxic. Eating for a long time is the accumulation of warmth into heat, pungent dispersal is too abundant, consume people's true energy, liver and wood suffer from disease, dim people's eyes, hair people hemorrhoids.
Mustard leaves for potherb mustard, its nutritional value is very high, each gram contains calcium, iron, carotene, vitamin C a lot, but also contains vitamin B1, B2, niacin.
Mustard sticks can cure swollen gums. Fresh mustard pounded juice can cure coughing blood. Mustard seeds and radish seeds, orange peel, licorice decoction can cure chronic bronchitis. Fresh mustard decoction tea drink to cure urinary incontinence. Mustard root powder, honey water can cure dysentery.
Chives. Chives warm in the lower gas, fill the deficiency, harmonize the internal organs, benefit the sun, stop bleeding pus. Leek warm liver and kidney. Helping the sun to fix the role of the essence is outstanding. Leek leaves hot root temperature, raw is pungent dispersal of blood, cooked is sweet and tonic. Leek is good for high blood fat and coronary heart disease, because it not only contains volatile oil and sulfide has the effect of lowering blood fat, and it contains cellulose also plays a role.
Chives still have more carotene, vitamin B, C and calcium, phosphorus, iron and other minerals.
In the clinical application of leek juice can cure choking and regurgitation, chest and epigastric pain; root decoction can cure hemorrhoids, prolapse, uterine prolapse. Roots and leaves pounded juice can cure chronic constipation. Leek juice, ginger juice with sugar can cure nausea and vomiting during pregnancy. Leek seed powder, and flour to make cakes steamed food on children's bedwetting has a certain effect.
Spinach. Spinach is rich in vitamin A original, B, C and iron. Can benefit the five viscera, through the stomach and intestines heat, detoxification, cold large and small intestines; through the blood, open the chest and diaphragm, down the gas regulating the middle, quench thirst and moisten dryness.
Spinach fried, the nature of its bias in the calm; boiled soup to eat, there is a cold lubricating properties, can pass urine, stomach, clear heat.
Spinach seeds and white and, the hundred powder to do pills can cure tuberculosis. With wild chrysanthemum decoction water service can cure the wind fire red eyes. Fresh spinach mashed juice is good for night blindness. At the same time, spinach root, dry chicken gold decoction can cure diabetes. It is also useful for high blood pressure, headache, dizziness and constipation.
Roots and tubers:
Roots and tubers are foods between grain and vegetables. Such as potatoes, sweet potatoes, taro, etc., containing more starch, can supply more calories. This kind of vegetable per 100 grams can supply 330 ~ 420 kilojoules (79 ~ 100 kcal), (general vegetables per 100 grams of calories for 40 ~ 170 kilojoules (10 ~ 41 kcal). Its protein, inorganic salt and vitamin content is relatively low. But carrots and sweet potatoes, which have a reddish-yellow color, are a good source of carotene.
Potatoes. Potatoes are sweet and flat in nature and belong to the stomach and large intestine meridians. It has the function of tonifying the qi, anti-inflammatory and strengthening the spleen, and is the main treatment for mumps, stomach and duodenal ulcers, habitual constipation and burns.
The protein content of potato is only about 2%, but it is rich in potassium salts and vitamin C, and less vitamin C loss in the cooking process. It is also an easy food to digest and absorb.
Sweet potato. Contains a mucus protein, a mixture of polysaccharide proteins, with the role of maintaining the elasticity of the arterial blood vessel wall, can prevent the occurrence of atherosclerosis, as well as reducing subcutaneous fat, to avoid the role of obesity. In addition, contains more vitamin C and carotene. Therefore, there is a "longevity food" said.
Chi mushrooms. Ci mushrooms are bitter and sweet in flavor, slightly cold. It has the effect of moisturizing the lungs and stopping coughs, and promoting the flow of blood. The main treatment of postpartum blood stuffy, fetal clothing, cooked food has moisturized the lungs to stop coughing. Where the lungs are hot and dry, coughing up blood, it is appropriate to add honey steamed food.
Taro. Taro is sweet and pungent, flat. It has the effect of tonifying the qi and kidney, breaking the blood and dispersing knots. Taro cooked food has the effect of tonic moisturizing dryness. Where the spleen and kidney yin deficiency, yin deficiency due to internal dryness, eating less thin, long diarrhea and blood, thirst and constipation should be eaten. Boiled soup or medicine, has the effect of breaking the blood to disperse the knot. Where qi and blood stagnation, meridian stasis caused by abdominal fetish lumps, scrofula, swelling and poisonous people should eat.
Melons and eggplant fruits:
This group of vegetables is relatively low in nutritional value, most of which are marketed in the summer and fall seasons, and are a source of inorganic salts and vitamins in seasons when there are fewer leafy greens.
Chili peppers top the list of vegetables in vitamin C, and are also richer in carotene and phosphorus. Pumpkin and bonnet contain more carotene.
Bitter melon. Bitter melon smell bitter cold and non-toxic, with the removal of evil heat, relief of fatigue, clearing the mind and eyesight, beneficial to the efficacy of Yang. Cooked is red in color, taste sweet and flat, nourish the blood and calm the liver, moisten the spleen and tonify the kidney. Bitter melon vitamin C content is higher than the average leafy greens, and has a hypoglycemic effect.
Tomatoes. Tomatoes are sweet, sour and slightly cold. It has the effect of generating fluids to quench thirst, strengthening the stomach and eliminating food, cooling the blood and calming the liver, clearing heat and removing toxins, and lowering blood pressure.
Contains a variety of minerals, vitamin A original and B.
Eggplant. Eggplant is sweet, cold, non-toxic, with blood dispersal, pain relief, remove blood stasis, diuretic, swelling, wide intestinal function. Eggplant contains saponin, with cholesterol-lowering efficacy.
Mycorrhizae:
Edible mushrooms can be divided into two categories: wild mushrooms and cultivated mushrooms. There are about 200 kinds of wild, delicious flavor, such as mushrooms, chanterelles and so on. Cultivated edible mushrooms are mainly mushrooms, shiitake mushrooms, fungus, black fungus and so on. The nutrient content of edible mushrooms is not outstanding, but the flavor is beautiful, is a good cooking dishes, while some kinds of health effects and medicinal value.
Shiitake mushrooms. Otherwise known as shiitake mushrooms. Sweet and flat, appetizing, cure ulcer turbidity incontinence. After chasha bean, postpartum, after the disease avoid. Performance of wind. Contains many kinds of amino acids, but also contains substances to reduce blood lipids, or a kind of anti-rickets food, can cure intestinal wind and blood, cervical cancer.
Mullein. Taste sweet, flat, function for the benefit of gas not hunger, moistening the lungs and brain, light body and strong will, break the grain to cure hemorrhoids, and blood and nourish the glory.
Contains protein, fat, sugar and inorganic salts. Mainly used for treating leakage in collapse, bleeding hemorrhoids, hypertension, vascular sclerosis, constipation. It can reduce blood clotting and has the effect of preventing atherosclerosis and coronary heart disease.
Wild vegetables:
Wild vegetables are rich in carotene, riboflavin, ascorbic acid and folic acid and other vitamins, the content of which generally exceeds the usual vegetables. The carotene content of many wild vegetables is higher than 4mg/100g. The protein content of wild vegetables is generally higher than that of vegetables, and the amino acid composition is more balanced, and its tryptophan and lysine can supplement the defects of cereal protein.
Wild vegetables are rich in many kinds of vitamins, but some of them often contain toxic substances when serving should pay special attention.
Amaranth. Sour taste cold, with heat detoxification, blood dispersal and swelling effect. The main treatment of hot dysentery pus and blood, fever, blood gonorrhea, pain and swelling, dengtoxin, scrofula, etc., on acute enteritis, lung disease is effective. It contains vitamin A original, B, C and potassium salt, etc. In addition, it also contains oxalic acid, flavonoids, resin, etc..
Amaranth has an inhibitory effect on dysentery bacillus, typhoid bacillus and staphylococcus aureus.
Shepherd's purse. Taste sweet, flat. It has the efficacy of clearing heat and detoxification, stopping bleeding and lowering blood pressure. Shepherd's purse decoction has the effect of excitation of nerves, promote respiration, reduce blood pressure and shorten the clotting time in animals. Contains carotene, flavonoid glycosides, choline, calcium, iron, vitamin C and so on.
High blood pressure, celiac disease, vomiting blood, hemoptysis, epistaxis, bleeding gums, nephritis and edema have a certain effect.
Vegetables for the family in the daily diet of essential food, due to improper storage of vegetables or cooking methods are not appropriate, can occur after eating the phenomenon of poisoning, not to mention that some vegetables themselves contain certain toxins, therefore, eat vegetables should pay attention to the following points:
Vegetables should not be stored for too long. Some vegetables, such as spinach, lettuce, radish, etc. contain nitrate substances, storage for too long, decay will occur. Certain bacteria, such as Escherichia coli, prismatic bacillus, etc., will reduce nitrate to nitrite; make the blood carrying low iron hemoglobin oxidized into high iron hemoglobin that can not carry oxygen, thus causing headache, abdominal pain, diarrhea, vomiting and other symptoms.
Unripe tomatoes should not be eaten. Unripe tomatoes contain a toxic component of lycopene. The content of ripe tomatoes is very small, and the content of unripe ones is higher, and people will be poisoned after eating them, manifesting as dizziness, nausea, vomiting and so on.
Wild mushrooms should not be eaten. Wild mushrooms such as white cap mushrooms, saddle mushrooms, lady's mantle mushrooms, etc., peculiar appearance, bright color, containing a variety of toxins, after accidental ingestion of central nervous system poisoning, insanity; some of them are vomiting, diarrhea, liver failure, acute hemolytic anemia, and in severe cases, life-threatening.
Fresh cauliflower should not be eaten. Fresh yellow cauliflower contains a non-toxic colchicine, absorbed by the human intestinal tract, transformed into toxic dioxycolchicine, which can cause nausea, vomiting, abdominal pain, etc., and in severe cases, blood in the stool, blood in the urine. Dried cauliflower is made from fresh cauliflower by steaming and drying, which contains colchicine has been destroyed, so it can be safely eaten. Fresh cauliflower poisoning after eating, available mung beans, licorice boil its poison.
Bitter melon with bitter seeds should not be eaten. General bitter melon contains bitter melon glycosides, usually no obvious toxicity. The seeds of bitter melon with a bitter taste of bitter melon, which contains a lot of bitter melon glycosides, people eat can cause dizziness, abdominal pain and other symptoms of poisoning.
Uncooked fall lentils should not be eaten. Lentils contain two kinds of toxins: one for the lentils in the agglutinin; another for the beans in the hemolysin. Mature fall lentils contain extremely high levels. If they are not fully cooked, headaches, dizziness, nausea, vomiting, diarrhea and other symptoms often occur after consumption. Therefore, cooking lentils, should be thoroughly heated and cooked cooked.
It is not advisable to eat pickles that are not well-pickled. Some families in the pickle, often with insufficient salt, so that part of the bacteria are not inhibited, so that the nitrate in the dish is reduced to harmful nitrite, this chemical change in the pickle about a week or so after the peak. If eaten at this time, very unsafe, acute nitrite poisoning can occur.
Sugar sold on the market today, quality and packaging varies, or in warehouses, transportation and other aspects of the contaminated mites, such as without heat treatment, sprinkled on the food, especially with sugar tomatoes, mites can be tomatoes into the intestines, growth and reproduction
Nutrition experts say that tomatoes are more red the higher the content of nutrients
Tomatoes are one of the most eaten vegetables in our daily life, and most people only eat tomatoes, but not tomatoes. Most people only know that it is rich in vitamins, but it is in the end what are the health benefits, what kind of tomatoes have the highest nutrient content, cooking how to maximize the preservation of the nutrients, many people are not clear.
The main nutrients in tomatoes are vitamins, of which the most important and most abundant is one of the carotenoids --- lycopene. In recent years, scientists have made many new breakthroughs in the study of the health effects of lycopene, which have been proved to include: a unique antioxidant ability to remove free radicals in the body that lead to aging and disease; the prevention of cardiovascular disease; to stop the process of cancerous changes in the prostate gland and effectively reduce the risk of the development of pancreatic, rectal, laryngeal, oral cavity, breast cancer and other cancers.
Differences in tomato varieties, colors, ripeness, sweetness, and even production seasons are important in determining the amount of lycopene in them. Yellow varieties of tomatoes in the lycopene content is very small, per 100 grams of only 0.3 milligrams; red varieties of tomatoes is higher, generally per 100 grams of 2-3 milligrams, up to 20 milligrams. In general, the redder the tomato color, the higher the lycopene content, unripe and half-ripe green tomatoes lycopene content is relatively low. There is also a pink tomato on the market, the lycopene content is not as high as the red.
The content of lycopene is negatively correlated with the amount of soluble sugar in tomatoes, meaning that the less sweet the tomato, the higher the lycopene content. In addition, the lycopene content in tomatoes produced in summer is higher, mainly because of the abundant sunshine and long light hours in summer, which will make the lycopene content greatly increased; while tomatoes grown in greenhouses in winter, the lycopene content is lower.
An adult who consumes 100-200 grams of tomatoes a day can meet the body's need for lycopene. However, many people like to eat raw tomatoes, which is not conducive to the absorption of lycopene, because it is a fat-soluble vitamin, after heating and fat cooking, is more conducive to play its health effects. As lycopene is easily decomposed by light, heat and oxygen, cooking should be avoided for a long time high-temperature heating, in order to retain more nutrients. When cooking, cover the pot tightly and add some vinegar to protect it from being destroyed by oxygen.
Top ten functions of tomato cure
Eating tomato learning ---- lycopene is one of the most widely distributed carotenoid natural pigments in nature. In the leaves of the plant, the color of lycopene and other carotenoids is masked by chlorophyll, which becomes visible when the plant reaches maturity and the amount of chlorophyll decreases.
Tomatoes are a very common food, but have a pivotal role in treating diseases and other conditions. Here is a list of ten therapeutic effects for your reference.
Treatment of skin diseases:
The fresh ripe tomatoes peeled and seeded and mashed on the affected area, 2 to 3 times a day, can cure fungal, infectious skin diseases;
Beauty, anti-aging:
The fresh ripe tomatoes mashed juice plus a little sugar, every day, with the face, can make the skin delicate and smooth, beauty and anti-aging effect is very good;
Cancer:
Anti-cancer:
Because of the tomato, it is a very important part of the skin. p>
Because tomatoes are not only nutritious, and has a strong heat detoxification, inhibition of lesions, adhere to the daily raw food 1 ~ 2 fresh ripe tomatoes, can play a role in preventing and assisting in the treatment of cancer;
Treatment of high blood pressure:
Every morning, choose 1 ~ 2 fresh ripe tomatoes dipped in sugar to eat on an empty stomach, lowering the effect of blood pressure is obvious;
Treatment of anemia:
To make sure that you have the best possible results, you can use them in your daily life.
Will tomatoes, apples each 1, 15 grams of sesame seeds, once eaten, eat 1 to 2 times a day, long-term adherence, can cure anemia;
Treatment of ulcers:
Mild peptic ulcer patients, can be squeezed tomatoes and potato juice half a cup of each mix and drink, every morning and evening, once a day, and even served for 10 times, the ulcers can be healed;
Hepatitis:
The treatment of hepatitis:
Take a spoon of diced tomatoes, celery, carrots, lard half a spoon, mixed into boiling round-grained rice porridge cooked, add salt, monosodium glutamate appropriate amount of food, the treatment of hepatitis effect is excellent;
Prevention of heatstroke:
Tomatoes will be 1 to 2 slices, add salt or sugar, a little, boiled soup hot drink, you can prevent heatstroke;
Reducing fever:
Will be a half-cup of tomato and watermelon juice and drink it once every hour, mix it with a half-cup of tomato and watermelon juice. Mixed drink, drink once an hour, can reduce high fever;
Treatment of bleeding gums:
The tomatoes will be washed as a fruit to eat, even eat half a month, you can cure bleeding gums.
I think these will be your weight loss encountered...
To change Or to change the mood ah `~ cheer