1. Leeks

Spring is particularly suitable for eating some foods that warm and nourish yang energy, and leeks are a very good choice, especially suitable for early spring. Eating leeks in spring can strengthen the spleen and stomach, supplement and It protects people's yang energy, can also kill bacteria, reduce inflammation, and improve resistance.

Leeks are rich in dietary fiber, which can promote gastrointestinal motility, but it is not easy to digest. Patients with gastric ulcers, gastrointestinal discomfort, and people with loose stools are best to eat less leeks, otherwise the large amount of crude fiber will irritate the intestinal wall and cause diarrhea.

2. Spring bamboo shoots

In spring diet, spring bamboo shoots are a must-have vegetable. Spring bamboo shoots are rich in a variety of amino acids, vitamins, inorganic salts, etc., which have the effects of nourishing and strengthening, replenishing qi and brain, calming the mind and strengthening the body. Spring bamboo shoots contain a white nitrogen-containing substance, which contributes to the unique fragrance of bamboo shoots. It has the functions of appetizing, promoting digestion and enhancing appetite, and can be used to treat indigestion.

There are also particularities in eating spring bamboo shoots. A spring bamboo shoot can be eaten separately according to the freshness and tenderness of its various parts, each with its own characteristics. For example, the young heads can be used for stir-frying, or as ingredients for meatballs and fillings; the middle portion can be cut into bamboo shoots, stir-fried, roasted, or used as side dishes; the roots are older and can be boiled, simmered, and used with meat and poultry. When making soup, you can also ferment it in a jar to make "pickled bamboo shoots", which will give you a unique flavor when stewed.

3. Spinach

Spring is the season when spinach is most tender and the most beautiful way to eat it. The spinach at this time is called "spring spinach". It has red roots and green leaves, is extremely fresh and tender, and is especially delicious. Spinach has the highest mineral and vitamin content among vegetables. Spinach, which is available in spring, is very beneficial to detoxification and preventing spring dryness.

Spinach contains a lot of oxalic acid, which hinders the absorption of calcium and iron. When eating spinach, you should blanch it in boiling water until soft, remove it and then fry it. The spinach should be fried for a short time so as not to affect the taste.

4. Lettuce

Lettuce is the first choice for health preservation in spring. Lettuce has many functions. In ancient times, people often used it to treat urinary incontinence and indigestion of the spleen and stomach. Lettuce contains relatively high nutrients, which helps promote intestinal smoothness and can appropriately reduce the pressure on the atrium, which is extremely beneficial to some patients with high blood pressure and heart disease.

After buying lettuce, many people throw away the lettuce leaves. In fact, the nutritional value of lettuce leaves is also good. Especially carotene, its content is 6 times that of lettuce, and vitamin C is also 3 times that of lettuce. Lettuce can be stir-fried or served cold. Cut the lettuce into shreds and add some salt, sesame oil and sesame seeds. It will be green, eye-catching and refreshing.

5. Pea sprouts

Pea sprouts can be divided into pea sprouts sown in spring, autumn and winter. They are rich in B vitamins, vitamin C and carotene. In addition, it can help diuresis, reduce swelling and relieve pain. The oily but not greasy taste makes the skin very refreshing. Plus it is rich in crude fiber, which can promote the peristalsis of the large intestine and keep the stool smooth.

There are many ways to eat pea shoots, including cold dressing, stir-frying, making soup, and hot pot. However, patients with chronic colitis need to eat them with caution because pea shoots are rich in dietary fiber. Eating more will aggravate chronic colon disease. Symptoms of diarrhea and abdominal pain in patients with inflammation.

6. Bean sprouts

You should eat more bean sprouts in spring. Bean sprouts are in a continuous growth process, and their vitamins, minerals, amino acids and other nutrients are the most fresh. In the spring when all things recover, the human body is also growing, and it especially needs this high-quality nutrition. From the perspective of traditional Chinese medicine, eating bean sprouts in the beginning of spring can help the five internal organs shift from winter storage to spring growth, which is conducive to dredging liver qi and strengthening the spleen and stomach.

Normal mung bean sprouts are slightly yellow, not too thick, have moderate moisture content, and have no peculiar smell; abnormal mung bean sprouts are white in color, the beans are blue, the sprout stems are thick, have more moisture, and smell of chemical fertilizer. In addition, when buying mung bean sprouts, it is better to choose ones that are 5 to 6 centimeters long. If the mung bean sprouts are smooth and have no beards, it is caused by excessive urea, which is harmful and should not be eaten.

7. Garlic sprouts

If you plant garlic early in spring, you can harvest delicious garlic sprouts. Whether it is stir-fried meat, stir-fried vegetables, or anything else, garlic sprouts can play a good role in maintaining health. They can replenish yang, which is similar to the effect of garlic.

Therefore, it is also suitable for men to eat.

8. Onions

It is better to eat onions in spring. Of course, it is more suitable for men to eat. Onions themselves are heat-positive things, so they are good for supplementing male yang energy. Speaking of it, it has a very good effect. Of course, it is best to fry onions together with meat for better results, and onions should not be over-fried.

9. Celery

Celery is also a seasonal vegetable in spring. It has an excellent effect of clearing stool and blood. Therefore, eating celery is an option for people with constipation or whose blood quality is not very good. Of course, celery has a strong light-harming effect. It is generally recommended to wait an hour after eating it before going out.