Spring has arrived, and the breath of new life is revealed inside. And the spring oneVegetablesWith this, they are not only delicious, but also rich in nutrients, making them good friends for our good health. Today, let's take a look at the spring seasonVegetablesto make our dining table more colorful.
In winter,CabbageIt is very popularVegetablesone, but in the spring,CabbageThe sprouts will begin to sprout, and the core will become fluffy and dry, and the taste will deteriorate, and it will be prone to bitterness. Therefore, the spring sproutsCabbageNot suitable for consumption. On the contrary, the spring oneCabbageGangers are also a good time to eat because they contain more nutrients.
PotatoesIt is one of our common ingredients, but it is often seen when we buy vegetables in the springPotatoesSharp sprout heads emerge on it, which isPotatoesIt has sprouted. SproutedPotatoesContains high alkaloids, which are harmful to human health. Therefore, in the purchasePotatoes, be sure to buy one that has not sproutedFreshPotatoes
TomatoesIt can be bought all year round, but most of them are in springTomatoesIt is cultivated in greenhouses, during the season,TomatoesThe color of the skin is mostly light red or green, the taste is poor and the nutritional value is relatively low. And the late summer and early autumnTomatoesis the sweetest and most delicious. Therefore, choose in the springTomatoesTry to choose bright red and fully ripeTomatoes
In addition to the above, they are not suitable for spring consumptionVegetablesNext, we will introduce several kinds of spring foods that you can eat moreVegetables
Leeks are common in springVegetablesone, full of full-bodiedGarlictaste and characteristic aroma. Leeks are abundantVitaminsc、Vitaminsa, as well as calcium, zinc and other trace elements, with antioxidant,Boosts immunityrole. In spring, leeks are especially suitable for stir-frying, and stir-fried sea sausage with leeks is a classic leek recipe that can satisfy both taste and nutrition needs.
Lettuce leaves are also great to eat in springVegetables, its leaves are crisp and juicy, and the taste is refreshing. Lettuce leaves are abundantVitaminsc andVitaminsk, which plays an important role in maintaining ** health, strengthening blood vessels and bones. Lettuce and crispy fishIt's a simple dishDeliciousLettuce recipes are especially popular in the hot summer months.
Bean sprouts are an affordable and nutritious springVegetables, which is abundantVitaminsc、VitaminsE and fiber, which are beneficial for regulating blood lipids and improving digestive function. Mix with bean sproutsFansIt is a simple and easy-to-make home-cooked dish, refreshing and delicious, with a spring atmosphere.
Spring is the season of rejuvenation and the time when our bodies are energized. Choose one that is suitable for springVegetables, both satisfied with our onDeliciousand can obtain abundant nutrients. in the everydaylifeMedium, reasonable collocationDietIt is an important part of maintaining good health. I hope you can choose the one that is suitable for spring according to your needs and tastesVegetablesto make our table more colorful and healthyDietMoreDelicious
Summary: Spring is a suitable for consumptionFreshVegetablesof the season, and of the anti-seasonVegetableshas more flaws. This article describes what is not suitable for consumption in springCabbagePotatoeswithTomatoes, as well as spring-friendly leeks, lettuce leaves, and bean sprouts. Through reasonable collocation and choice, we can be in the springDietGet rich nutrients and maintain good health. Let's keep in mind the "3 don't eat 3 foods", eat according to the season, and enjoy springDeliciouswith nutrition.