Spring diet and health care emphasize "eating seasonal grains," which means eating more seasonal fruits and vegetables. These foods also have their own unique health benefits. Let's take a look at the 8 fruits and vegetables that experts recommend eating most in the spring and their respective health benefits.
Shepherd's Purse: Shepherd's purse is sweet and light in taste, and slightly cool in nature. It can cool the blood to stop bleeding, clear the liver to improve vision, and clear heat to promote urination. Tip: For patients with high blood pressure or arteriosclerosis, drinking a soup made with 60 grams of fresh shepherd's purse and an appropriate amount of water daily can help alleviate symptoms of dizziness and headaches.
Cabbage: Cabbage, also known as heading cabbage, is the stem and leaf of the plant *Brassica oleracea* of the cruciferous family. It is native to the Mediterranean coast and is now widely cultivated throughout China. Depending on its shape, it can be divided into three types: flat, pointed, and round-headed. Cabbage has large, thick leaves and is a highly nutritious vegetable with significant health benefits, making it a natural anti-cancer remedy. It is even listed among the top 30 anti-cancer fruits and vegetables recommended by the American Cancer Society.
Chinese Yam: Chinese yam is especially suitable for consumption in spring. It is nutritious and can strengthen the spleen and Qi, preventing the flourishing liver Qi from damaging the spleen in spring. It can also tonify the kidneys and benefit essence, enhancing the body's resistance. Tip: A porridge made with rice, mixed with sugar and steamed, mashed Chinese yam, can strengthen the spleen and lungs, nourish the kidneys and essence, and build the body. It is very suitable for the weak, the frequently ill, and middle-aged and elderly people. If red dates are added and cooked together, the nourishing effect is even better.
Red Dates: Red dates are sweet and mild in taste and are especially suitable for eating in spring. Tip: For people who are relatively weak and have a poor appetite, they can eat more red rice porridge: mainly rice with some red dates added. It has a bright color, is refreshing, sweet, and moist.
Lettuce: Lettuce contains a variety of vitamins, with a relatively rich content of iron. Tip: The nutritional content of lettuce leaves is higher than that of the stalks. The vitamin A content is over 100 times higher, and the vitamin C content is 15 times higher. Therefore, they should not be discarded.
Alfalfa Sprouts: Alfalfa sprouts have a higher protein content than other legumes, containing minerals such as calcium, phosphorus, iron, sodium, potassium, and magnesium, as well as vitamins A, B1, B2, B6, B12, C, E, K, and various amino acids and enzymes. They are nutritious, low in calories, and refreshing and delicious. Raw consumption is best for health, as it can help turn acidic blood into slightly alkaline blood. They contain a high amount of vitamin E, which can prevent the production of peroxidized lipids that promote aging, strengthen blood vessels, and improve blood circulation. Although alfalfa sprouts have many benefits, it is best not to eat them raw.
Red Bell Pepper: The skin of red bell peppers contains various minerals, vitamin C, protein, and dietary fiber, while the seeds contain capsaicin. In addition to being rich in carotene, one red bell pepper contains about 5,000 international units of vitamin A, which can meet the daily requirement for an adult. It also contains over 100 milligrams of vitamin C. These rich antioxidants can neutralize harmful oxygen-free radicals in the body, which is beneficial to human health.
Eggplant: Eggplant is one of the few purple vegetables and its nutritional value is unique. It contains various vitamins and mineral elements such as calcium, phosphorus, and iron. Eggplant contains vitamin E, which has functions of preventing bleeding and anti-aging. Eating eggplant often can prevent the level of cholesterol in the blood from rising, which has a positive significance for delaying human aging.