The beginning of spring is the beginning of spring and the beginning of a new year. As the temperature gradually rises, a variety of fresh seasonal vegetables are also on the market. Among the many vegetables, there are four seasonal vegetables that are particularly tender and nutritious, and they are not to be missed at the beginning of spring. Let's take a look at the characteristics of these four vegetables and how to eat them.
The first type of vegetable is spring bamboo shoots.
Spring bamboo shoots are young bamboo shoots that have just emerged in the spring bamboo forest, and they are very rich in nutrients, rich in dietary fiber, vitamins and minerals, especially calcium, phosphorus and other trace elements. Spring bamboo shoots are tender and refreshing, and can be used both for stir-frying and soup. When eating spring bamboo shoots, pay attention to removing the roots and outer skin so as not to affect the taste.
The second vegetable is leeks.
Leeks are the best of spring vegetables, and their nutritional value is very high, containing a large amount of vitamin C, vitamin B1, vitamin B2, as well as trace elements such as iron and calcium. Leeks have a unique texture, rich aroma and spicy taste, making them ideal for stir-frying or filling. When consuming leeks, care should be taken to choose fresh leeks and avoid overheating them so as not to affect their nutrient content.
The third type of pea seedlings.
Pea seedlings are small seedlings sprouted from peas, which have high nutritional value and are rich in nutrients such as vitamin C, vitamin E, and vitamin B1, as well as trace elements such as calcium and iron. The pea sprouts have a fragrant and refreshing taste, and can be used both for stir-frying and making soups. When eating pea seedlings, it is necessary to pay attention to cleaning them to avoid residual pesticides and bacteria from causing adverse effects on the body.
The fourth vegetable is shepherd's cabbage.
Capsule, one of the common wild vegetables in spring, has high nutritional value, rich in vitamin C, vitamin E, dietary fiber, calcium, iron and other trace elements. The taste of shepherd's cabbage is fragrant and slightly bitter, and it can be used for stir-frying, soups or fillings. When eating shepherd's cabbage, it is necessary to pay attention to choosing fresh shepherd's cabbage and washing it thoroughly to avoid residual pesticides and bacteria that may cause adverse effects on the body.
In addition to the above four vegetables, there are many other tender and nutritious seasonal vegetables in the beginning of spring, such as spinach, celery, and so on. When choosing vegetables, it is necessary to pay attention to choosing fresh vegetables without pesticide residues and fully retaining the nutrients of vegetables. When cooking, it is necessary to pay attention to the reasonable combination of ingredients and choose the appropriate cooking method according to the characteristics of vegetables to retain nutrition and taste.
In short, the beginning of spring is the season when fresh vegetables are on the market in large quantities, and we should seize this opportunity to eat more seasonal vegetables, which can not only meet the taste needs, but also ensure good health. At the same time, we should also pay attention to the reasonable combination of ingredients and cooking methods, so that every bite of vegetables can give full play to the maximum nutritional value.