Autumn is the three-month period from August to October. ripe vegetables in August include winter melon, cowpeas, eggplant, bok choy, chickweed, pumpkin, squash, beans, peppers, potatoes, lentils, cabbages and cabbages. in September, there are bok choy, winter melon, radish, squash, beans, cowpeas, eggplants, peppers, taro, wild rice, cabbages, and lentils. in October there are bok choy, cabbage, spinach, celery, turnips, taro, wild rice, cauliflower, corns, lettuce, and flowery squash. , wild rice, cauliflower, Chrysanthemum, lettuce, flower melon.

It is recommended to eat more of the following health food: "potato" rich in B vitamins and potassium, magnesium and other minerals and a lot of dietary fiber. The yams, taro, potatoes, sweet potatoes, etc., are also an alternative to refined white rice and noodles. Lotus root is rich in polyphenols, which can improve immunity and anti-aging. In addition, the lotus root is good for the spleen and stomach after cooking, and has the effect of nourishing the stomach and nourishing Yin, benefiting the blood and stopping diarrhea. Radish After fall, radish is said to be ginseng, which can cure indigestion, wind-heat cold, tonsillitis, coughing and phlegm, sore throat and other diseases. Yam is not only known as the food of the immortals, but also has medicinal properties. Rich in amylase, polyphenol oxidase and other substances, is conducive to digestion and absorption of the spleen and stomach. Taro has an antidiarrheal effect and enhances immunity. Combined with carp and chrysanthemum, it has a very mild flavor. Cauliflower" contains low calorie, is popular with weight loss MM health food, and spleen and stomach and diuretic laxative effect. Eggplant is rich in antioxidants. Eggplants should be cooked at a lower temperature and not deep-fried to reduce the amount of oil absorbed and to preserve the nutrients. Cabbage has the highest calcium and zinc content, with 90 mg and 0.51 mg per 100 grams of edible portion, respectively. The calcium content is almost equal to 2-3 times the content of cabbage. Frying should not be too long, so as not to lose nutrients.