The ancients said, “spring, summer, melon, autumn, and winter.”
Spring sprouts, liver protection
In hunan province, the medical doctor and the chief physician of internal medicine at hunan medical university's first subsidiary hospital, cheng ugg, indicated that the human liver was growing in the spring and, if not properly adapted, was prone to emotional fluctuations, dizziness and rib pain。
Appropriate consumption of some of the rising foods at this time helps to promote liver and gas excretion and lay the foundation for a year's health。
According to zhao ryong, a senior national cooker, magma and chlorophyll are found in a large number of buds, such as pea-tips and pea seedlings. Magnesium is an accelerant for various enzymes in liver detoxification and energy metabolism。
Are sprouts better nourished
According to one of the board members of the beijing association of nutrists, a chinese registered nutritionist, the sprouts have a higher moisture content and a lower cellulose content, and their taste is much more delicate than mature vegetables。
Numerous studies have shown that sprouts have a strong effect on mineral elements, which in turn improve the nutrient composition and functional activity of sprouts in a number of ways。
The trophic concentration of 25 sprouts was tested and it was found that the sprouts had higher trophic density and greater vitamins, minerals and antioxidation than mature vegetables。
The most common sprouts have their best
Common sprouts have nutritional advantages and cooking skills, and experts have given the following warning to help you eat the food in spring。
Sprouts
From a nutritional point of view, the fragrances are purple red, the colours of the flowers, the carrots and the acetone-like substances. As the bud matures, the purple red disappears and becomes green。
On the whole, the red colour, the chubby fragrance of the body is much younger, and the fragrance of the purple fragrances is even lower. Don't store it too long
Peas seed
And pea seedlings are a little bit more like soybean sprouts, and when they bubble, water or earthbread, they grow green pea seedlings, which are the youngest of peas, and have a softest mouth, which can be defunct, and can make hot pots, soup, and boil。
The researcher of the national centre for the study of vegetable engineering technology, ho hong, stated that the risk of coronary heart disease, diabetes and obesity could be reduced by the high level of consumption of pea seedlings among the elderly。
Peas
Peas pointers are green leaves and tubers at the top of the plume, rich in vitamin c, food fibres, beta carrots, potassium, etc., which are well suited for the three-higher population。
Particularly noteworthy is the fact that 100 grams of peatts contain 2710 Μg of carrots and are among the highest in vegetables, which translates into vitamin a in the liver for the benefit of vision. People who stay up late at night with their eyes dry and their eyes blurred are well suited to eat peas。
Peas are sharper than peas, and they can be used for soup or noodles, so they can be burned for about 10 seconds; they can also wash the peas. Put the bean in the bottom of the bowl and burn it with the noodles。
However, peas seedlings and peas have a high accelerant content and are not suitable for humans who have over-introduced urine acid。
Bean bud
The low heat of soybean sprouts, rich in vitamin c, dietary fibres, vitamin b2, and minerals such as calcium and potassium, is good for health。
The nutritional value of bean sprouts is somewhat related to length, and data show that soya sprouts of 3-5 cm (about half an index finger length) are the best。
It is recommended that soybean sprouts be purified or mixed in order to better preserve the nutrients; and that they be co-edged with high-protein foods such as chicken, tofu and soybean, so as to balance nutrition。
Garlic
Garlic yellow is grown by garlic and grows under shades, so the chlorophyll synthesis is blocked, so the leaves are yellow, while the chlorophyll conditions also affect the synthesis of spicy substances, so that they are not spicy。
Garlic is softer, and can be with eggs, pork, shrimp。
Chun-ho
The sprouts are the buds of bamboo from the soil, the sprouts of spring and fresh water, which are well suited for dry spring food, not only with high-quality plant proteins, calcium and high cellulose content。
Spring beef, spring white chicken, mushroom soup, red oil, etc. Are good practices. But because of the high amount of spring herbal acid, boiled water before cooking. It is not appropriate to overdose, and healthy people can eat one quarter of their average size (about 100 grams) and one to two tons a week。
In general, spring is a season suitable for sprouts, which should be consumed by cooking methods such as fast-fried, hot, hot and cold, in order to avoid overheating and preserve nutrients。
