Introduction: As the saying goes, a year's plan starts with spring. Have you made a plan for your spring diet yet? The following four vegetables are beneficial for health preservation in spring and should be eaten more.
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Mung bean sprouts prevent symptoms of dry mouth and chapped lips. The spring climate is dry, and symptoms such as a dry mouth and chapped lips, which can lead to angular cheilitis, are common. Mung bean sprouts are delicious and a great choice for nourishing the body, moisturizing the throat, clearing heat, and detoxifying. Compared to the original beans, whether mung bean sprouts or soybean sprouts, their vitamin content increases, mineral utilization improves, and protein and polysaccharides are more easily absorbed. From a Traditional Chinese Medicine perspective, eating bean sprouts in early spring helps the five organs transition from winter storage to spring growth, promoting the smooth flow of liver qi and strengthening the spleen and stomach. There are many ways to eat bean sprouts; they can be blanched and served cold in a salad, used in soups, or for hot pot.
Shepherd's purse can supplement calcium. Although the weather hasn't truly warmed up yet, shepherd's purse, one of the most cold-hardy vegetables, has already appeared on the market. Shepherd's purse is rich in nutrients, with high levels of vitamin C, carotenoids, and various minerals. Notably, its calcium content is nearly three times that of milk of the same weight. Shepherd's purse also has certain medicinal value, and traditional medicine believes it can be used as an adjunct in treating dysentery, enteritis, and gastric ulcers. Shepherd's purse can be used as a filling for dumplings, blanched and served cold in a salad, scrambled with eggs, or used in soups and congee.
Lettuce fights allergies. Lettuce, also known as "spring vegetable," is one of the most suitable vegetables to eat in spring. Lettuce is rich in vitamins, calcium, magnesium, dietary fiber, and other components. Japanese research has found that a certain substance in lettuce can resist rhinitis caused by spring allergies and alleviate the suffering of allergy sufferers. Lettuce can be eaten cold in a salad, braised, stir-fried, or processed into pickles and other preserved vegetables.
Chives boost immunity. Although chives can be eaten year-round, they are at their best quality in early spring. Chives are rich in dietary fiber, which can promote intestinal peristalsis, effectively prevent habitual constipation and colorectal cancer, earning them the nickname "intestinal cleansing grass." Chives are considered warm-natured in traditional medicine, so eating them in spring can help consolidate yang energy and improve a person's immunity. People who often have cold hands and feet might consider eating more chives. There are many ways to eat chives; stir-frying them with eggs or with lean pork are both good choices. However, chives are not suitable for everyone. People with mouth sores, a sore throat, or excessive liver heat should eat them in moderation.