In early spring, March is the season of seasonal vegetable harvest, and many fresh vegetables begin to be marketed. In this season, there are eight seasonal vegetables that we can't miss, which are not only tender and delicious, but also rich in nutritional value, and can also have a health effect when eaten correctly. Next, let's take a look at these eight early spring vegetables!
Spring food is fragrant, summer food is smelly", early spring leeks are the most tender, spicy and fragrant, can increase appetite. When selecting leeks, it is necessary to choose those with dark green and dark green leaves, and avoid choosing leeks with too thick leaves and black color, which may be a sign of excessive pesticide addition. Fresh leeks have soily roots and straight leaves, which makes them more fresh and tasty.
Artemisia chrysanthemum is an appetizing dish in spring, its stems and leaves are eaten together, and it has a special fragrance, which can play an appetizing role. Artemisia chrysanthemum is rich in potassium, which can regulate the balance and metabolism of water and fluid in the body, and has the effect of diuresis and swelling. In addition, chrysanthemum also contains choline, which has the effect of lowering blood pressure and tonifying the brain. When cooking chrysanthemum, it is recommended to stir-fry it quickly over a high heat to maintain its tender taste and nutritional value.
Spinach is one of the common green vegetables in spring, it is rich in dietary fiber, which can promote intestinal peristalsis and help digestion. At the same time, spinach is also a low-calorie food, containing only 24 kcal per 100g, which is very suitable for ** people. In addition, spinach is also one of the important lutein**, which has a good effect on preventing retinal macular degeneration caused by eye aging.
Coriander is a vegetable with a special aroma that contains flavonoids, polyphenols, volatile oils and other components, which can promote gastrointestinal peristalsis and help digestion. Traditional Chinese medicine believes that coriander has the effect of relieving episurface rash, strengthening the stomach and awakening the spleen. However, it should be noted that coriander should not be eaten in large quantities, especially for people with qi deficiency and weakness.
Bean sprouts are one of the seasonal vegetables in spring, rich in protein, calcium, phosphorus, iron and other nutrients. Spring is the season of high incidence of vitamin B2 deficiency, and bean sprouts are rich in vitamin B2, which can effectively prevent and treat vitamin B2 deficiency. Bean sprouts are cold in nature, and they can be used with shredded ginger to neutralize their coldness when cooking. It should be noted that people with weak constitution, chronic gastroenteritis, and indigestion should not eat more bean sprouts.
Shepherd's cabbage is one of the wild vegetables in spring and has an attractive fragrance. It has a high nutritional value and is rich in minerals such as calcium, magnesium, and potassium, as well as nutrients such as vitamin C and vitamin K. The calcium content in shepherd's cabbage is almost three times that of cow's milk, making it ideal for people who are deficient in calcium. It can be used to make dumpling filling, porridge, soup, etc., which is not only delicious and delicious, but also has the effects of harmonizing the spleen, diluting water, stopping bleeding, and brightening the eyes.
Malantou is one of the common wild vegetables in Jiangsu and Zhejiang, and its aroma is strong and unique. The content of vitamin A in Malan head exceeds that of tomatoes, and the content of vitamin C exceeds that of citrus fruits, making it a nutritious wild vegetable. Traditional Chinese medicine believes that Ma Lantou has the effect of clearing heat and detoxifying, cooling blood and stopping bleeding, and has a certain auxiliary effect on hypertension, pharyngitis, acute hepatitis and other diseases. Malan head can be fried or eaten cold, and the taste is fragrant and delicious.
Dandelion is a common wildflower and a plant that is used both as a medicine and food. The "Compendium of Materia Medica" records that dandelion has the effects of detoxification, stagnation of qi, heat and toxin, and elimination of swelling. Modern research has also found that dandelion has the effect of eliminating Helicobacter pylori and has a certain conditioning effect on people with stomach heat. Dandelion can be eaten cold, stir-fried or made into soup, with a slightly bitter taste but has the effect of clearing heat and detoxifying. It is important to note that when cooking, add a little more oil and cook for a longer time to get rid of the bitterness.