Diet is essential for us. Among them, soups are a major highlight in our diet. So, among the many vegetables, which ones are better for making soup?
One, Bamboo Fungus
Bamboo fungus is an alkaline food. Long-term consumption can regulate the levels of blood acid and fatty acids in middle-aged and elderly people, and has the effect of lowering blood pressure. In addition, bamboo fungus can also lower cholesterol in the body and reduce fat accumulation in the abdominal wall.
Bamboo Fungus and Chicken Soup
Two, Kelp
Kelp is cold in nature and salty in taste, with the effects of resolving phlegm, softening hard masses, and lowering blood pressure. It is suitable for patients with high blood pressure, high blood lipids, coronary heart disease, and arteriosclerosis, and also has a good therapeutic effect on chronic bronchitis in the elderly. Patients such as rickets, chondrosis, and osteoporosis can also eat more kelp. In addition, kelp soup can also help ward off the cold.
Three, Lotus Root
Cooked lotus root is sweet, warm, and non-toxic. It can nourish the heart and blood, strengthen the spleen and stomach, and provide nourishment and strength.
Four, Watercress
Watercress is a vegetable available year-round in Guangdong, but it is most delicious from early winter to late spring. Watercress stewed with carrots and red dates can clear heat and reduce internal heat.
Five, White Radish
It contains lignin, which can decompose carcinogenic nitrosamines, so it has anti-cancer effects. In addition, white radish is one of the best sources for the human body to supplement calcium. This organic calcium is most abundant in the radish skin.
Six, Dried Cabbage
It is made by drying fresh cabbage. Its benefits are that it can be stored for long-term consumption. After being sun-dried, it absorbs ultraviolet rays from the sun and is rich in vitamin A, B vitamins, vitamin C, and dietary fiber. It can eliminate internal heat, clear heat, and benefit the intestines.
Frozen potato chicken