At the end of winter and the beginning of spring, there are so many benefits to “bitter”


At the turn of winter and spring, everything in spring can be nourishing food. If you eat right, it means keeping healthy.Eating bitter-tasting vegetables in the spring helps clear away the heat that accumulated during the winter, which is great for spring hair growth and summer growth.Here are some bitter dishes to eat in spring.Creat.Pangolin taste bitter, cold, heat and detoxification, cooling blood, swelling, dampness, also contains natural anti-inflammatory and antiviral ingredients, eat it in spring, cold, pharyngitis, stomatitis, etc. have prevention and relief effect.Dandelion.Dandelion is slightly bitter, very delicious cold, has a very good liver detoxification effect, for tonsillitis and mastitis has a very good easing effect.Shepherd ‘s-purse.Shepherd’s purse buds in spring are the most delicious and nutritious.Shepherd’s purse is rich in vitamin C and carotene, helps to enhance the immune function of respiratory mucosa, which contains dengpicoside anti-inflammatory antibacterial, can enhance the body’s resistance to disease;It contains acetylcholine, not only can reduce the content of cholesterol and triglyceride in the blood, but also has the effect of lowering blood pressure;Want to lose weight, eat some shepherd’s purse wonton, not only can satiate, inside the cellulose can also put the intestinal oil “suck”.However, shepherd’s purse is good, there is no blessing of the population, physical deficiency cold people eat shepherd’s purse.Malan head.Although malan has a special smell, it is not poisonous.It tastes xin liang, slightly cold, and shepherd’s purse, heat and detoxification, cool blood hemostasis, dampness detumescence.It can be used to help with sore throat, tonsillitis, mumps and mastitis.Although there are many vegetables suitable for eating in spring, it is important to note that several kinds of vegetables must be cooked before eating.Green beans.Raw or uncooked green beans contain a large amount of erythrocyte agglutinin and a kind of specific saponins, these two biotoxins have the effect of erythrocyte agglutination and hemolysis respectively, after entering the human body to play biological role and cause disease.The most effective measure to prevent poisoning of green bean is thorough heating. Red cell agglutinin and specific saponins in green bean can be destroyed by cooking thoroughly.Spinach, bamboo shoots and water bamboo shoots.These vegetables contain more oxalic acid, oxalic acid in the intestines will combine with calcium into insoluble calcium oxalate, interfere with the absorption of calcium by the human body, the best blanching after eating.According to health China statement: this article copyright belongs to the original author, if there is a wrong source or infringement of your legitimate rights and interests, you can contact us through email, we will promptly deal with.Email address: jpbl@jp.jiupainews.com

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