Pepper is spicy because it contains capsaicin, which has the effects of promoting blood circulation, dispelling cold, relieving depression and strengthening stomach. Eating pepper properly can promote saliva secretion and increase appetite. Pepper also has many medicinal values. Soaking wine with dried tangerine peel can cure indigestion. Putting Chili powder and vaseline together on the affected area can dispel wind and damp and treat joint pain.
Cereal food generally contains more vitamin B 1, which is also the main source of vitamin B 1 in our diet, but the finer the cereal is ground, the less the vitamin B 1 is.
Vegetables are distinguished by color.
Among plant foods, beans and peanuts contain the most vitamin B 1. Among vegetables, alfalfa, medlar and edamame contain more vitamin B 1, which are 0.24 mg, 0.23 mg and 0.33 mg per 100 g respectively.
Nutritionists have analyzed the nutritional components of various vegetables and found that the protein content in vegetables is only about 2%, and the fat content is even less. Apart from potatoes and taro, there are not many carbohydrates in vegetables. Therefore, vegetables rarely provide heat energy, however, they all contain many vitamins, a considerable number of inorganic salts and rich dietary fiber.
The study also found that the content of some vitamins has a certain relationship with the color of vegetables. For example, carotene and vitamin C often coexist with chlorophyll. The colors of vegetables are mainly green, yellow, red, purple and white, in addition to orange, black and blue. These colorful colors not only contain different nutrients, but also make people feel different and have different effects on human health.
Eat the most vegetables in daily life. Green vegetables mainly include spinach, green vegetables, shepherd's purse, mustard greens, beets, water spinach, leeks, onions and garlic. Green dishes give people a bright and lively feeling. This kind of food has a certain sedative effect on patients with hypertension and insomnia, and is beneficial to the liver. In addition, green vegetables contain tartrazine, which can prevent sugar from being converted into fat. Obese people might as well eat more green vegetables.
Yellow-based vegetables include day lily, leek, carrot, pumpkin, melon and so on. They give people a fragrant and crisp feeling, make people feel fresh and sweet, and can regulate gastrointestinal digestive function. Yellow vegetables are rich in vitamin E, which can not only reduce skin spots and delay skin aging, but also benefit the liver and pancreas.
Red vegetables include tomatoes with red hearts, red peppers and sweet potatoes. Give people a striking and exciting feeling, which can improve people's appetite and stimulate the excitement of the nervous system. Red vegetables also contain anti-cold factors, which can enhance the body's resistance to colds and help the heart and small intestine.
Purple-based vegetables include purple eggplant, perilla, cowpea and purple bean. These vegetables are rich in vitamin PP, less carotene and inorganic salts than vegetables, but more than cabbage. Purple vegetable food is rich in flavor, can regulate nerves, make people feel happy, and is beneficial to the prevention and treatment of hypertension, hemoptysis and purple spot disease.
White vegetables such as Zizania latifolia, lotus root, bamboo shoots, white gourd, Pleurotus ostreatus, cauliflower, Chinese cabbage, potato and white radish give people a clean, cool and fresh feeling, which has a certain effect on regulating visual balance and calming emotions, and is conducive to the prevention and treatment of hypertension and heart disease. The main components, sugar and carotene content of white vegetables are not as good as those of dark vegetables.
Black-based vegetables include Nostoc flagelliforme, lobster sauce, black beans, kelp, black fungus, black sesame and so on. It contains 17 kinds of amino acids, 14 kinds of essential trace elements and vitamins. Black vegetables give people a simple and strong sense of food, which can stimulate the endocrine system, promote saliva secretion, facilitate gastrointestinal digestion and enhance hematopoietic function.
However, you can't eat a single variety of vegetables just by looking at the color, because different vegetables contain different vitamins, and a vegetable can't contain all 10 vitamins. Even the same variety, with different colors, has different nutritional components. Therefore, in daily life, we must eat a variety of vegetables with different colors at the same time, so as to complement each other and exchange needed goods. The USDA advises people to eat 4 servings of vegetables and fruits every day, of which 1 servings are green leafy vegetables, and at least 1 servings of yellowish brown vegetables or fruits are eaten every other day. Only in this way can we "eat widely and accept everything" and get balanced nutrition.