Which vegetables are best for clearing internal heat in the spring?

In spring, many minor ailments can appear, such as some abnormal physical symptoms caused by "internal heat" (shanghuo). What can be done about this? Spring "heat-clearing" can help you avoid these minor ailments. Let's introduce the essential vegetables for spring heat-clearing.

Spring Heat-Clearing Dietary Principles

Eat more "heat-clearing" foods. Fresh green leafy vegetables, cucumbers, oranges, and green tea all have good heat-clearing effects. Carrots are also very effective for supplementing vitamin B and preventing chapped lips. In addition, taking various types of cooling granules, such as Sangju Chongji and Jinju Chongji, is also very effective for "clearing heat".

During a period of "internal heat," it is not advisable to eat spicy food, drink alcohol, smoke, or stay up late. You should pay attention to maintaining oral hygiene, rinse your mouth frequently, drink plenty of water, and take "heat-clearing" medicines under a doctor's guidance. If the symptoms of "internal heat" are relatively obvious and do not improve after more than a week, you need to see a doctor promptly. Experts especially remind the public not to take "heat-clearing" medicines on their own, as excessive consumption can have the opposite effect.

Of course, regulating your own emotions is also very important. Anxious mood can "add fuel to the fire," and maintaining a pleasant mood helps regulate the "internal heat" in the body.

Next, let's see which vegetables can clear heat.

Spring Heat-Clearing Vegetables

Spinach

Spinach is a vegetable with extremely high nutritional value. Pointed-leaf spinach has long petioles, thinner leaves, and thick, sugar-rich roots; round-leaf spinach has large, thick leaves. The carotene content in spinach is much higher than in other vegetables. Although its vitamin C content is lower than that of chili peppers, it is higher than that of tomatoes. Moreover, the vitamin K it contains, which has a hemostatic effect, is the highest among leafy vegetables. In the dry autumn, the rich riboflavin in spinach helps prevent angular cheilitis, cheilitis, and dry eyes.

Cauliflower

Cauliflower is rich in vitamins. Every 200 grams of fresh cauliflower can provide adults with more than 75% of their daily vitamin A requirement. Its vitamin C content is even more outstanding, reaching 80 milligrams per 100 grams, which is 3-4 times higher than that of common Chinese cabbage and soybean sprouts, and 2 times more than that of oranges. Traditional Chinese medicine has always had the saying that "white color enters the lungs." Autumn is a season with a high incidence of respiratory infections, and the white cauliflower is undoubtedly a timely health vegetable.

Three-Color Stir-fried Cauliflower

Celery

Celery is cool in nature, sweet and pungent in taste, and it nourishes the liver and strengthens the stomach. It is rich in protein, carbohydrates, carotene, vitamin C, amino acids, iron, potassium, etc. It can effectively relieve autumn fatigue caused by potassium deficiency and also has an expectorant effect. Celery can be stir-fried with dried bean curd, shredded pork, etc., with bright colors and a fresh fragrance.

Bean Sprouts

High in vitamins. Bean sprouts are rich in protein and vitamin C and are a very good beauty food. The content of other trace elements is also very high. For example, soybean sprouts are rich in vitamin B2, which can improve the common vitamin B2 deficiency in spring, and proper consumption helps prevent inflammation of the corners of the mouth. Black bean sprouts are rich in minerals such as calcium, phosphorus, iron, and potassium, and broad bean sprouts have the effect of supplementing iron, calcium, and zinc. There are many ways to eat and cook various bean sprouts, such as stir-frying or cold salads, such as stir-fried soybean sprouts with meat, chive-flavored bean sprouts with shredded chicken, and pea sprouts stir-fried with eggs.

Hot and Sour Bean Sprouts

Spring Bamboo Shoots

Rich in fiber. Bamboo shoots are the tender shoots that grow from the ground. As the saying goes, "those who taste fresh all praise spring shoots," and spring shoots are the most tender, fresh, and white time of the year for the shoot meat. Spring shoots are sweet in taste, clear heat, and promote urination, making them very suitable for the dry spring. Spring shoots are not only rich in high-quality plant protein, calcium, and other essential elements for the human body, but they are also high in fiber, which helps regulate the digestive system. Spring beef stew, spring shoots with white-cut chicken, mushroom spring shoot soup, and braised spring shoots in red oil are all good cooking methods. However, because spring shoots have a high oxalic acid content, they should be blanched in boiling water before cooking. People with allergies or severe digestive diseases should consume them with caution.

Toon Sprouts

High medicinal value. Toon, also known as "spring seedling," is a seasonal vegetable in spring. Around the time of Grain Rain in the 24 solar terms every year, the new tender toon sprouts hang full on the branches, known as "the vegetable on the tree." Although toon has a special smell, traditional Chinese medicine believes it has the effects of clearing heat and detoxifying, strengthening the spleen and regulating qi, and sterilizing and resisting disease. Moreover, it is rich in high-quality protein, vitamin C, calcium, phosphorus, and other elements, making it a standout among vegetables.

Quick-pickled Toon Sprouts