Red fruits and vegetables: In the north, spring temperatures tend to be low, making one susceptible to colds. Red fruits and vegetables like red chili peppers and red apples can generate heat in the body's antibody-producing tissues, thereby raising body temperature. At the same time, the special substances they contain—so-called "anti-cold factors"—can directly fight cold viruses and speed up recovery.
Root vegetable peels: The peels of carrots and sweet potatoes contain high levels of zinc and iron, which are minerals that can enhance the body's immunity.
Chicken soup: Spring is a high season for bronchitis. One way to prevent it is to drink chicken soup, which is especially beneficial for children. Furthermore, chicken soup contains a special substance that enhances blood circulation in the throat and increases nasal mucous secretion, which is greatly beneficial for keeping the respiratory tract clear, eliminating respiratory viruses, and alleviating symptoms such as nasal congestion, a sore throat, and dry cough.
Animal organs: Organs such as the liver, kidney, and heart of animals are rich in Vitamin B2. In the spring, the dry climate causes many people to have chapped lips and angular cheilitis, which is caused by a deficiency of Vitamin B2.
Kelp: Kelp is rich in iodine, which helps in the synthesis of thyroid hormones. These hormones have a heat-generating effect, so eating kelp often in the chilly spring can provide a certain degree of protection from the cold.
Common knowledge: A bit of kelp should be added to greasy food.