Seven Vegetables Suitable for Autumn
Introduction: Every season has its own suitable vegetables. So, what vegetables are good to eat in autumn? Traditional Chinese Medicine (TCM) emphasizes the balance of yin and yang, and diet should also be chosen according to the season. The healthy eating column recommends seven vegetables suitable for autumn.
Cauliflower:
Cauliflower is rich in vitamins. Every 200 grams of fresh cauliflower can provide an adult with more than 75% of the daily requirement of vitamin A. TCM has the saying "white color enters the lungs." Autumn is a season with a high incidence of respiratory infections, and the white cauliflower is undoubtedly a timely health vegetable.
Bean Sprouts:
The chlorophyll in bean sprouts can prevent colorectal cancer and significantly reduce the accumulation of lactic acid in the body, which helps to eliminate fatigue. In TCM, bean sprouts are considered sweet and cool in nature, with the effects of clearing heat, detoxifying, promoting urination, and relieving constipation.
Spinach:
Spinach is a vegetable with extremely high nutritional value. The content of carotene in spinach is much higher than in other vegetables. Although its ascorbic acid content is lower than that of chili peppers, it is higher than that of tomatoes. The vitamin K in spinach, which has a hemostatic effect, is the highest among leafy vegetables. The abundant riboflavin also helps prevent angular stomatitis, cheilitis, glossitis, and dermatitis.
Lettuce:
The potassium in lettuce helps promote urination and is very beneficial for patients with hypertension and heart disease. In addition, people who are prone to coughing in autumn can also alleviate their cough by eating more lettuce.
Pak Choi (Chinese Cabbage):
Pak Choi has a slightly bitter and cool taste, and it benefits the intestines and stomach. Pak Choi contains a lot of vitamin C and calcium, as well as phosphorus, iron, carotene, and vitamin B. There is also a type of cabbage, i.e., cabbage, which often benefits the heart and kidneys, and strengthens the spleen and stomach.
Carrot:
Carrot is sweet and neutral in taste, and eating it can tonify the spleen and stomach. The best way to eat carrots is by stewing, followed by stir-frying. Stewing can preserve over 93% of the carotene, and stir-frying can also preserve over 80%. However, when eaten raw or in a salad, the body can only absorb about 10% of the carotene.
Celery:
Celery is cool in nature, with a sweet, pungent, and non-toxic taste. It calms the liver and strengthens the stomach, and is rich in protein, carotene, vitamin C, and amino acids. Celery can stimulate the central nervous system, promote gastric juice secretion, increase appetite, and has an expectorant effect.