Spring is in full swing, and summer is just around the corner. As the seasons change, what should we eat to stay healthy? Red fruits and vegetables
The spring temperature in the north is relatively low, making people prone to colds. Red fruits and vegetables, such as red chili peppers and red apples, can generate heat in the body, raising body temperature. At the same time, the special substances they contain—"cold-fighting factors"—can directly fight cold viruses and speed up recovery. Root vegetable peels
The peels of carrots and sweet potatoes contain more zinc and iron. These minerals can enhance the body's immunity. Chicken soup
Spring is a high-incidence season for bronchitis. One way to prevent it is to drink chicken soup, which is particularly beneficial for children. Additionally, chicken soup contains a special substance that can enhance blood circulation in the throat and increase nasal mucous secretion, which greatly helps to keep the respiratory tract clear, eliminate respiratory viruses, and relieve symptoms like a stuffy nose from a cold, as well as a dry throat and cough. Animal organs
The liver, kidneys, heart, and other organs of animals are rich in vitamin B2. The dry spring climate causes many people to have chapped lips and angular cheilitis, which is caused by a lack 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 during the chilly spring can provide some protection against the cold. In daily cooking, you should add some kelp to greasy foods.