Introduction: Corn and peas, when paired together, can improve the body's utilization of protein. Since the amino acid compositions of their proteins are different, consuming them together achieves protein complementarity, thereby increasing the nutritional value of the food.
Lamb with Onions: Lowering Cholesterol
Onion is currently the only known vegetable that contains prostaglandin A. Prostaglandin A can dilate blood vessels, which helps lower blood pressure. Stir-fried lamb with scallions is popular, and adding some onion creates a nutritional upgrade. Because lamb is high in both protein and saturated fat, eating too much of it in the dry autumn and winter seasons can raise cholesterol. When cooking lamb, adding some onion can prevent the excessive absorption of cholesterol and fat from the lamb.
Egg and Noodles: Improving Protein Utilization
Eggs are nutritionally complete and rich. If eggs are eaten with starchy foods (carbohydrates), the utilization of protein can be improved. Some people for breakfast only eat an egg and drink a glass of milk; in this case, the protein in the egg will be wasted. If eaten with bread or a steamed bun, the protein can be absorbed by the body to the greatest extent. Eggs are best steamed or boiled. If eating a boiled egg, it's best to cook it soft-boiled, meaning for another five to six minutes after the water comes to a boil. At this point, the yolk is just set, and the human body's absorption rate of protein is highest when eating eggs in this state. However, it is best not to eat fried eggs, as frying eggs until yellow or burnt will denature the protein.
Fish and Tofu: Enhancing Calcium Absorption
Both fish and tofu are high-protein foods, but the protein and amino acid compositions in both are not ideal. For example, tofu protein lacks methionine and lysine, while fish protein lacks phenylalanine, which nutritionists call incomplete proteins. If the two foods are eaten together, they can complement each other's strengths and weaknesses, making the protein composition more reasonable. For instance, braised fish head with tofu is not only delicious, but the vitamin D in the fish head can improve the body's absorption and utilization of calcium in tofu. It should be noted that when making fish with tofu, it's better to use firm tofu, and adding some vegetables and shiitake mushrooms makes it excellent in both flavor and nutrition.
Black and White Fungus: Nourishing Yin and Moistening the Lungs
White fungus is often consumed in sweet soups, while black fungus can be used in dishes or as an ingredient. From a dietary therapy perspective, both black and white fungus can prevent the formation of lipofuscin and are considered foods that benefit longevity and combat aging. At the same time, both types of fungus contain polysaccharides, which have immune-enhancing and antiviral effects. However, due to differences in the content of their nutrients, their effects on the body after consumption still vary.
Fungus is rich in vitamin D, which can prevent calcium loss and is very beneficial for growth and development. The phospholipids it contains also have a brain-nourishing and calming effect. Traditional Chinese medicine believes that white fungus has the effects of moistening the lungs, promoting fluid production, nourishing qi and blood, and nourishing the kidneys and essence, making it suitable for people with weaker respiratory systems. The iron content in black fungus is the highest among all vegetarian foods. Regular consumption can nourish the blood and improve complexion, and can also prevent iron-deficiency anemia.
In addition, its gelatin has a strong adsorption capacity, which can reduce the damage of dust to the lungs. Black fungus also contains a nucleic acid-like substance that can lower blood cholesterol levels, which is very beneficial for patients with coronary heart disease and arteriosclerosis. If black and white fungus are eaten together, the nutrients they contain will be mutually complementary, providing the effects of nourishing yin, moistening the lungs, tonifying the kidneys, and strengthening the brain.
Corn and Peas: Protein Complementarity
The carotene in corn, after being absorbed by the human body, can be converted into vitamin A, which has anti-cancer effects. Peas have the effect of harmonizing the spleen and stomach, and promoting bowel and urination. They are also rich in carotene and vitamin C, which can make the skin soft and smooth; the crude fiber in them can also prevent colorectal cancer. Corn and peas, when paired together, can improve the body's utilization of protein. Since the amino acid compositions of their proteins are different, consuming them together achieves protein complementarity, thereby increasing the nutritional value of the food.
Seafood and Vegetables: Neutralizing Purines
Seafood is a high-purine and highly acidic food. Excessive intake can cause metabolic disorders, increase blood uric acid concentration, and trigger gout. If you eat more vegetables when consuming seafood, the vegetables, as alkaline foods, can neutralize urate concentration, facilitate uric acid excretion, and greatly reduce the risk of developing gout.