Introduction: The "Nine Most Hated Vegetables" have been voted online, but the nutritional value of these nine vegetables should not be underestimated.
No.1 Houttuynia cordata (fish mint) Reason for making the list: To put it simply, it's a herb with a fishy smell that many people in northern China can't stand. However, it's a favorite for people in Yunnan and Guizhou provinces. Those who love it find it hard to give up, while those who don't will never eat it! The other side of the story: Houttuynia cordata is both a wild vegetable and a medicinal herb. It can clear heat and detoxify, promote urination, and boost the body's immunity. Drinking it as a soup can effectively expel dampness and heat accumulated in the body. However, be careful not to cook it for too long, as this will destroy its medicinal properties. 15 minutes is an appropriate cooking time.
No.2 Bitter melon Reason for making the list: It's bitter! The other side of the story: Bitter melon contains a type of alkaloid called momordicoside, which gives it its unique taste. For many people, this bitterness can stimulate the taste buds and increase appetite (the bitterness in beer also comes from hops and has an appetite-stimulating effect). The momordin in bitter melon is also useful and may help lower blood sugar in diabetic patients. Some in vitro and animal experiments have confirmed the blood sugar-lowering effect of bitter melon, and there is also some evidence from clinical trials. However, this data is not sufficient to recommend using bitter melon to control blood sugar. Bitter melon cannot replace hypoglycemic drugs. Related research has found that eating large amounts of bitter melon does not achieve the goal of targeted intake of blood sugar-lowering substances, and may even cause side effects due to excessive intake of other substances.
Cold-dressed Houttuynia cordata
No.3 Cilantro (Coriander) Reason for making the list: Cilantro has a peculiar aroma that some people love and others hate. The other side of the story: Cilantro can promote gastrointestinal motility and has the effect of whetting the appetite. People with a weak spleen and stomach can also eat a moderate amount of cilantro to warm the stomach, dispel cold, aid digestion, and relieve stomach pain; it can be made into a cilantro porridge. Cilantro extract has a significant effect of inducing sweating, clearing heat, and promoting rash eruption. Its special aroma can stimulate sweat glands to secrete, promoting the body to sweat and expel rashes.
No.4 Chives Reason for making the list: Chives have a strong, pungent smell. Some people are fascinated by chives' unique spicy aroma, while others dislike this strange smell. This is all due to the sulfur-containing compounds and volatile essential oils in them, and the smell in the mouth is hard to get rid of after eating. To avoid embarrassment, many people choose not to eat chives. The other side of the story: Chives are a native vegetable to China, with a cultivation history of over 3,000 years and rich variety resources. In addition to volatile oils, chives also contain substances such as saponins and flavonoids. These substances have certain antibacterial and anti-inflammatory effects, and can help improve immunity and lower blood lipids. What is the relationship between chives, yellow chives, chive stems, and chive flowers? Are yellow chives made from regular chives? First, yellow chives: actually, they existed as early as the Northern Song Dynasty. The yellow chives we eat today are the tender leaves of chives grown in a greenhouse without light. The roots are round, the color is white, and the leaves are pale yellow. Although they don't have the spicy taste of regular chives, their tender texture is incomparable to regular chives. In the summer, chives will sprout stalks. When they grow to 10-15 cm, they can be eaten. Stir-fried with eggs or shredded pork, they look good and have a balanced nutritional profile. As for chive flowers, what we are most familiar with is the dipping sauce for hot pot, especially for lamb hot pot. It is actually made by picking the flowers from the chive stalks, grinding them into a paste, and pickling them with salt. Because of the high salt content, you only need to add a little when using it for flavor.
Peanuts with Cilantro
No.5 Carrot Reason for making the list: The taste is hard to describe, but people just don't like it. The other side of the story: The nutritional value of carrots is widely known. In traditional Chinese medicine, if a person has a weak spleen and stomach, they are often advised to eat carrots regularly. The most recommended dish is "millet and carrot porridge," because the carrots are cooked until very soft, making them especially suitable for the elderly and children. Eating it often can also improve appetite. Especially in the spring, as the weather warms up, bacteria begin to multiply. If people eat unclean food, they are prone to diarrhea. Carrot porridge is a common dietary remedy recommended in TCM for stopping diarrhea. In addition, spring is windy and dry, and the temperature is unstable, so many elderly and children catch colds and are especially prone to respiratory diseases and coughs. These people can drink millet and carrot porridge a few times a week for prevention. You can chop the carrots finely and cook them into the porridge for a good texture. Of course, there are many ways to prepare carrots. You can also make beef and carrot dumplings once or twice a week. Persisting in this is very beneficial for the elderly. Furthermore, when stewing meat, you can add more carrot pieces. This way, the carrots will absorb more fat, and the absorption rate of carotene will also increase.
No.6 Celery Reason for making the list: For some people, the taste is a bit strong. The other side of the story: In the winter, it's easy to get dry and "heaty" (a concept in TCM meaning internal heat). Celery is sweet in flavor and cool in nature, and has the effects of calming the liver to clear heat, dispelling wind to promote urination, lowering blood pressure, and reducing dampness. Boiled into a soup with goji berries and red dates, it is not only nutritious but also helps to reduce "heatiness." In addition, it can also relieve loss of appetite caused by a weak spleen and stomach. Cut fresh celery stalks into sections, and cook with goji berries and red dates in a pot for 30 minutes before eating. This soup has the effects of clearing heat and calming the liver, strengthening the spleen, and nourishing the heart. People with high blood pressure, liver fire, or a weak spleen and stomach can eat it appropriately.
Celery and Egg "Hezi" (Pastry)
No.7 Crown daisy (Shungiku) Reason for making the list: Crown daisy... for some unknown reason, many people just don't like it. The other side of the story: Crown daisy is rich in nutrients, especially carotene, with 1.5 milligrams per 100 grams, 2-3 times higher than vegetables like tomatoes and pumpkin, which is very good for protecting vision. When cooked with meat and eggs, the utilization rate of vitamin A can be improved. The fresh aroma of crown daisy is due to a volatile essential oil it contains, which can stimulate appetite. In addition, crown daisy also contains high levels of mineral salts such as potassium and sodium, which can regulate the body's water metabolism, promote urination, and reduce edema. Due to its high sodium content, less salt should be added during cooking.
No.8 Onion Reason for making the list: It always leaves a spicy taste in the mouth, similar to chives. Also, cutting onions makes you cry. The other side of the story: Onions contain multiple nutrients such as protein, carbohydrates, dietary fiber, minerals, and vitamins, and are touted as a versatile health-promoting vegetable. Onions contain the same pungent ingredient as green onions and garlic, which has a rich aroma, can stimulate gastric acid secretion, increase appetite, and has antibacterial and cold-preventing effects. Onions also contain a trace element with antioxidant effects—selenium—and a plant chemical called "quercetin," which can inhibit the activity of carcinogens and stop the growth of cancer cells. Surveys have shown that people who eat onions regularly have a lower risk of developing stomach cancer than those who don't. In terms of nutrition, purple onions have higher nutritional value than white onions. This is not only because purple onions contain anthocyanin, which has strong antioxidant capacity and protects the body from free radical damage, but also because their protein, dietary fiber, and mineral contents such as calcium, magnesium, zinc, and iron are all higher than those in white onions. However, white onions are also good, as their carotene and vitamin C content are higher than purple onions. Moreover, their flavor is not as spicy as purple onions, and they have higher moisture and sweetness, making them more suitable for cold dishes and salads. I especially like to stir-fry onions with various meats (such as beef, lamb, pork, duck, squid), eggs, wood ear mushrooms, potatoes, bell peppers, etc. It not only tastes great but is also nutritionally complementary, such as in dishes like stir-fried beef with potatoes and onions, cumin lamb with onions, and seafood and tofu soup with onions. When cooked, onions turn golden, and their pungent sulfur compounds turn into sweet-tasting substances. Additionally, adding some chopped onions to pancakes also tastes very good.
Stir-fried Crown Daisy Sticks with Dried Tofu
Some people like to eat onions raw. Although this can better preserve the nutrients, eating too many can cause bloating. It is not recommended to eat raw onions on an empty stomach. People with gastrointestinal diseases should also avoid eating raw onions.
No.9 Green bell pepper Reason for making the list: Green bell peppers can have a slightly bitter and spicy taste. The other side of the story: Green bell peppers are highly nutritious, rich in vitamin C and carbohydrates. In terms of efficacy, green bell peppers have the effects of warming the middle jiao to promote qi circulation, dispelling cold and removing dampness. They can enhance a person's physical strength and relieve fatigue caused by work and life stress. Green bell peppers can stimulate the secretion of saliva and gastric juice, increase appetite, aid digestion, promote intestinal peristalsis, and prevent constipation. They can also prevent and treat scurvy and have a supplementary therapeutic effect on bleeding gums, anemia, and fragile blood vessels. In addition, green bell peppers have a certain effect on reducing skin wrinkles and maintaining skin elasticity and fullness.
Squid Rolls with Green Peppers
Frozen fish and grass
Milky lass
Shrimp onions
Frozen cookies
Crystal door nail