Winter seasonal vegetables generally include carrots, cauliflower, Chinese cabbage, peas, chrysanthemum, eggplant, rape, lettuce, celery, cabbage, mustard greens, spinach, broccoli, kale, kale, etc. Spring vegetables and so on. Winter seasonal vegetables: Carrots Carrots have high nutritional value and are rich in carotene, ranking among the best among vegetables. Carotene can be converted into vitamin A in the small intestinal wall and liver cells and used by the body. 70% of the vitamin A that normal people need is converted from carotene. Vitamin A plays an important role in improving the integrity of the skin and mucous membranes, improving immune function, preventing infections of the respiratory tract, urinary tract and other organs, promoting the growth and development of children, and participating in the formation of photosensitive substances in the retina. Winter seasonal vegetables: Cauliflower is rich in nutrients and contains protein, fat, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, vitamin A, etc. It is especially rich in vitamin C, containing 88 mg per 100 grams, second only to Chili peppers are the vegetable with the highest content. Its texture is tender, sweet and delicious, easy to digest, and beneficial to protecting blood. Children's consumption is beneficial to healthy growth. Winter seasonal vegetables: Chinese cabbage. Chinese cabbage is rich in crude fiber, which not only moistens the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes stool excretion, and aids digestion. It has a good effect on preventing intestinal cancer. The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Chinese cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have a good skin care and beauty effect. Winter seasonal vegetables: peas peas are a nutritious food, containing 23-25% of protein, 57-60% of carbohydrates, 45% of crude fiber, and also contain a variety of minerals, vitamins and trace elements. In particular, peas contain a lot of trace elements such as copper and chromium. Copper is good for improving the baby's hematopoietic function and helping bone and brain development; chromium is good for the metabolism of sugar and fat and can maintain the normal function of insulin. The choline and methionine contained in peas help prevent arteriosclerosis; the vitamin C contained in fresh peas ranks first among all fresh beans. Winter seasonal vegetables: Chrysanthemum chrysanthemum Chrysanthemum chrysanthemum is a vegetable with relatively comprehensive nutrients. It is rich in vitamins, various amino acids, fats, proteins, and high amounts of sodium, potassium and other minerals. Its carotene content is also relatively high, 1.5 to 30 times that of cucumbers, eggplants and other vegetables. Chrysanthemum chrysanthemum contains volatile oil with a special fragrance, which helps to regulate qi, digest food and appetite, and increase appetite. Rich in crude fiber, it helps intestinal peristalsis and promotes defecation. Winter seasonal vegetables: Eggplant Eggplant is one of the few purple vegetables and is also a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. The saponin contained in eggplant fiber has the effect of lowering cholesterol. Eggplant contains solanine, which has a certain inhibitory effect on cancer. The above are all seasonal vegetables suitable for eating in winter. Eating more of these seasonal vegetables can ensure they are fresher and can also help the body resist disease and cold.