Spring is the season when the earth awakens, and it is also the season of food. As the bitter cold of winter fades away, nature begins to come to life, and the vegetables in the fields grow tender green leaves with an attractive aroma. At this time, we can enjoy the health and deliciousness brought by fresh spring vegetables.
Spring vegetables have the effect of clearing away heat and detoxifying. During the cold winter months, people tend to consume more greasy and high-calorie foods, which leads to the accumulation of moisture and toxins in the body. Spring vegetables such as shepherd's cabbage, rape, toon, etc., have the characteristics of clearing heat and detoxifying, which can help us eliminate moisture and toxins in the body and maintain the health of the body.
Spring vegetables are rich in calcium, which helps to replenish calcium. As we age, our bones become fragile and need to be supplemented with enough calcium to keep them healthy. Jicama and mustard greens in spring vegetables are rich in calcium, which can play a role in calcium supplementation and are very beneficial for the prevention of osteoporosis.
Spring vegetables can also aid digestion. The winter diet is greasy and high-calorie, which often leads to indigestion problems. The lettuce and aloe vera in spring vegetables are rich in dietary fiber and enzymes, which can help us promote the digestion and absorption of food, relieve the symptoms of indigestion, and make our appetite better.
The freshness and abundant nutrition of spring vegetables bring many benefits to our health. In this season, we can indulge in the deliciousness and health that comes with a variety of vegetables.