1. Mung bean sprouts
Modern medical research shows that mung bean sprouts not only contain protein, fat, sugar, dietary fiber and various vitamins, but also produce rich vitamin C during germination (dried mung beans do not contain vitamin C). The laxative effect of mung bean sprouts has long been recorded in ancient Chinese medicine books: mung bean sprouts are cool and sweet, which can not only clear away heat and relieve summer heat, dredge meridians, but also regulate five internal organs and benefit damp heat. Suitable for fever, polydipsia and constipation. Green bean sprouts should be quickly fried with strong fire, and vinegar should be added when frying, which can not only reduce the loss of B vitamins, but also remove the fishy smell of beans. Stir-fried leek or cold salad has a good therapeutic effect on constipation. When mung bean sprouts are on the market, be careful not to buy those that are too long, too fat and smell of ammonia, which may be catalyzed by chemical fertilizers. In addition, mung bean sprouts are cold, and people with spleen and stomach deficiency should not eat more.
2. konjac
Also known as Shao tou, taro, etc. Is a traditional plant food in China. From the point of view of nutrition, konjac is a food with low energy, low protein, low vitamins and high dietary fiber. The main effective component is glucomannan, which belongs to soluble hemicellulose. It can absorb water, increase fecal volume, improve intestinal flora, ferment intestinal bacteria to produce lower fatty acids, stimulate intestinal peristalsis, and is beneficial to defecation. Relevant research of West China University of Medical Sciences shows that eating konjac can increase the water content of feces, shorten the time of food movement and defecation in the intestine, and increase the number of bifidobacteria (intestinal beneficial bacteria). In addition, it has the effects of lowering blood sugar, blood pressure, blood fat and weight. It is worth noting that raw konjac is toxic and must be boiled for more than 3 hours before eating. It is not advisable to eat too much at one time.
3. Uttar cuisine
Also known as broken cabbage and black and white cabbage, it is a variety of Chinese cabbage. Its leaves are dark green and tender, so it is named after the ground collapses. Mainly distributed in the Yangtze River valley of China. Wuta cuisine planted in autumn is famous for its sweetness after frost and snow. It is regarded as a treasure in Chinese cabbage, because it contains a lot of dietary fiber, calcium, iron, vitamin C, vitamin B 1, vitamin B2, carotene and so on. It is also called "vitamin" vegetable. Among them, dietary fiber has a good effect on preventing and treating constipation. Chinese medicine as early as in the "Edible Materia Medica" recorded: "Wuta cuisine is sweet, flat and non-toxic. It can moisten the intestines and relieve constipation, and soothe the liver and benefit the five internal organs. " Eating Wuta vegetables regularly can also enhance the body's disease resistance and make the skin healthy. Wuta cuisine tastes fresh and crisp, which is most suitable for cooking. Stir-fry or stir-fry ham with shredded pork will do.