In our daily lives, vegetables and fruits are essential foods we have with every meal. So, what are the benefits of these vegetables and fruits? Next, let the editor explain which vegetables and fruits are beneficial to us and which we can eat regularly...
Red:
You can drink a small amount of red wine daily, but not excessively, with 50~100 ml being appropriate. You can also supplement with lean pork, beef and other red meats, and eat more apples and watermelons. The fiber in apples can lower LDL cholesterol levels, and eating one a day can promote the excretion of bile acids. Watermelon contains a large amount of amino acids, glucose, etc. Eating it once every 3 days (no more than 80g at a time) can help control blood pressure.
Yellow:
This mainly refers to yellow vegetables, such as carrots, sweet potatoes, and light-colored tomatoes. These yellow vegetables are rich in carotene, which helps to alleviate arteriosclerosis. Dishes made with carrots have effects such as lowering blood pressure, strengthening the heart, and lowering blood sugar. You should also eat more soy products like soybeans and edamame.
Black:
They contain a large amount of vitamins and are effective in reducing blood viscosity and blood cholesterol. You should also eat more mushrooms, no more than 50g per day, which has the effect of lowering cholesterol. It is best to eat them stewed with meats like chicken and pork.
White:
Such as oat flour and oatmeal, which can effectively lower triglycerides and cholesterol. You should also drink more milk because it contains a large amount of protein, calcium, iron, and other substances needed by the human body. It can inhibit cholesterol levels and help prevent the further development of coronary heart disease.
Green:
This refers to green leafy vegetables, such as spinach, chives, celery, etc. These vegetables are rich in vitamins and dietary fiber, which can reduce the human body's absorption of cholesterol. Especially celery, it has the effect of lowering blood pressure and calming the nerves for patients with coronary heart disease accompanied by hypertension. Note to use less salt when cooking, and control daily salt intake to 3-5 grams.