In fact, the vitamin content in lettuce leaves is generally higher than in the stems. The carotene content in the leaves is dozens of times higher than in the stems. Vitamin B1 is twice as much, Vitamin B2 is five times as much, and Vitamin C is three times as much. The niacin content in the leaves is not only higher than in the stems, but its antioxidant effect is also better. In addition, the leaves also contain a large amount of calcium, so it's a pity to discard them.
1. Bamboo Shoots
Bamboo shoots can have a laxative effect through diet therapy. E. coli in the intestines can synthesize the cellulose of bamboo shoots into vitamins needed by the human body. It can also combine with cholic acid, a metabolite of cholesterol in the intestines, to form indigestible complex waste that is excreted from the body, helping to detoxify and beautify the skin.
2. Asparagus
The Qing Dynasty pharmacological work "Yu Jiu Yao Jie" records that asparagus can "promote urination and relieve strangury." Regular consumption of asparagus is beneficial for maintaining bladder health and has a certain auxiliary therapeutic effect on hypertension, edema, cystitis, and difficulty urinating. The nucleic acids, folic acid, glutathione, choline, arginine, mannans, peptidase, rutin, etc., contained in asparagus can effectively inhibit the growth of cancer cells. Asparagus can also be used as a nutritional food for patients with liver cancer, which can relieve fatigue and increase appetite.
Sizzling Asparagus
Tips for Selecting Asparagus
First, look at the sheath. A light yellow color is generally best, because bamboo shoots that have not fully grown out of the soil or have just emerged often have yellow sheaths, and their flesh is particularly tender and fresh. The root part should be pale yellowish-white, and the middle to the tip should be brownish-yellow with a lustrous appearance, indicating a fresh shoot. If the middle to the tip is dark brown, its freshness will be much poorer.
Second, look at the flesh. The whiter the flesh, the crisper and more tender it is. Yellowish flesh is of inferior quality, and greenish flesh is of poor quality.
Third, look at the nodes. The closer the nodes are to each other on a fresh shoot, and the absence of knife marks on the nodes, indicate that the shoot is tender and not spoiled inside. If the nodes are far apart, the nodes are long, and there are knife marks on the root, the shoot will be older and tough to chew, and it may already be spoiled inside.
Finally, look at the body of the shoot. Shoots that are large at the base and small at the tip have more flesh and less shell, and their taste is especially crisp, sweet, and tender.
Specifically, for bamboo shoots, try to find ones that are short and thick, but not too large. It is best if they are no more than 30 centimeters from root to tip. If the shoot is too large, the fibers at the root will become coarse and tough. When cooking, a large portion of the root must be cut off to be used, and the texture of the shoot will not be good either.
The tarp