Spring has arrived, and all things are reviving, presenting a scene of vibrant life everywhere. Many friends will go to the countryside to pick wild vegetables with their families on weekends. Nutritionists especially remind everyone to learn how to eat wild vegetables scientifically.
Amaranth is rich in iron, calcium, carotene, and vitamin C. Because it does not contain oxalic acid, the calcium is easily absorbed by the body, and the abundant iron can synthesize hemoglobin in cells. After washing the amaranth, it can be blanched in water and then served as a cold salad, stir-fried, or made into soup. However, amaranth is cold in nature, so people with a weak spleen and loose stools should use it with caution.
Purslane is sour and cold in nature. It has the effects of clearing heat and detoxifying, promoting urination to remove dampness, dispersing blood to reduce swelling, and reducing inflammation and relieving pain. It also has a unique therapeutic effect on gastritis and mouth ulcers. Eating it as a cold salad can help reduce the feeling of dryness and heat brought by spring.
Toon, also known as toon sprouts, has calcium, phosphorus, and vitamin content that ranks among the highest in vegetables. It also contains fat, iron, carotene, and toonin. Stir-fried toon with eggs is a well-known household dish.