We often say that if women want to be beautiful, they must eat more fruits and vegetables. Especially in the 21st century, humans are increasingly exposed to indoor and outdoor pollutants and various toxins, which makes the body more and more inflammation. Vegetables are not only the best source of antioxidants, they also help to slow or even eliminate inflammation in the body, thereby prolonging life.
Spinach is one of the “most used vegetables”. Not only because there are many cooking methods, but also because of its rich nutritional value. Rich in vitamin K, vitamin C, potassium, lutein and a variety of powerful antioxidants, it helps to strengthen the heart and muscle function. Rich fiber helps promote gastrointestinal motility and make the digestive system younger. Iron in spinach is also an important assistant for women during pregnancy.
The nutritional value of spinach and tofu is well known, but spinach and tofu cannot be co-fired because spinach contains oxalic acid, which is rich in metallic calcium and thus burns into calcium oxalate. Calcium oxalate is not easily absorbed by the body. To avoid this loss, spinach is best boiled in boiling water for 3 minutes before cooking, so that most of the oxalic acid can be removed and the astringency of the spinach can be removed.
The phytochemicals contained in the dish can be used as important antioxidants and to prevent anti-inflammatory and related chronic diseases, including cancer and coronary artery disease. Its rich antioxidants enhance the detoxification ability of the enzyme system in the body, neutralize DNA damage caused by toxins, and prevent the metastasis of cancer cells.
Due to the abundant food in autumn and winter, it is recommended to choose fine and complete veins to avoid nutrient loss. The green and green colors represent fresh. If the leaf margin is slightly yellow, it is recommended to cut it for a long time. In addition, you can also tap when you buy cabbage. The louder the sound, the harder it is! If it can not be eaten at one time, it is recommended to use plastic wrap or plastic bag to keep it in the freezer.
Broccoli is a very “complex” vegetable because it is dull but can be used as a condiment for many dishes such as pasta, chicken and fish. The advantage of broccoli is that it contains a lot of vegetable protein. The protein content per 100g of flower bulb is 3.5g-4.5g, which is 3 times that of white broccoli and 4 times that of tomato. It also contains a variety of vitamins, vitamin C and vitamin A is a sacred product of whitening skin, which can effectively prevent the formation of dark spots and freckles.
Water, air and heat can destroy vitamin C, so pay special attention to the cooking of broccoli. It is best not to cook with water, but to cook in a deep-fried, grilled or microwave oven. It can also be used to broth, even if the vitamin C is dissolved in the soup, we can drink it. The way to ensure that vitamin A is not lost is to cook with vegetable oil. In addition, pay attention to small and dense flowers, the quality will be very good.