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A vegetable refers to a plant or fungus that can be cooked into food. Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins, minerals and other nutrients needed by the human body.
Flavonoids, isoflavones, protease inhibitors, inositol, soybean saponin, vitamin B, etc. contained in soybeans, edamame, black beans, etc., have a good effect on lowering blood cholesterol, regulating blood sugar, reducing cancer incidence, and preventing cardiovascular diseases and diabetes.
Onion and garlic vegetables are rich in functional phytochemicals such as dipropylene compounds and methyl sulfide, which are beneficial to the prevention and treatment of cardiovascular diseases, can prevent cancer if eaten often, and have the functions of anti-inflammatory and sterilization.
Lycopene rich in solanaceous vegetables and tomatoes can resist oxidation and reduce the incidence of prostate cancer and cardiovascular diseases. Eggplant contains a variety of alkaloids, which have the functions of inhibiting cancer, reducing blood fat, sterilizing and relaxing bowels. Pepper and sweet pepper are rich in vitamins, carotenoids, pepper polyphenols and so on. It can enhance blood coagulation and dissolution and is known as natural aspirin.
Celery is a biennial herb. Celery contains celery oil, protein, inorganic salts and rich vitamins. In addition to cooking, Chinese medicine also has the functions of stopping bleeding, diuresis and lowering blood pressure.
Pepper, also known as pepper, sea pepper, pepper, pepper, pepper and so on. It is a capsicum plant of Solanaceae. Pepper is an annual or perennial herb. Fruit is usually conical or rectangular, green when immature, bright red, yellow or purple when mature, with red being the most common.
The causal skin of pepper contains capsaicin, which is spicy. Can stimulate appetite. The content of vitamin C in pepper ranks first among vegetables. A small pepper contains vitamins A, B, C, E, K, carotene, folic acid and so on.