Leading Word: The concept of traditional health care emphasizes “from time to time, do not eat†and when to eat what food. Therefore, seasonal food has always been considered the first choice for health. Recently, the United States Fox News Network recommended 10 kinds of winter "specialty", so that these foods to accompany you healthy winter. Pumpkin Pumpkin is a kind of "multi-talent" in winter vegetables, steamed, fried, soup can be. Its bright orange stems from its rich beta carotene, a powerful antioxidant that helps prevent heart disease and cancer. Five benefits of eating pumpkin 1 Eat more pumpkin can effectively prevent and treat high blood pressure, diabetes and liver disease, improve the human immune system. 2 Pumpkin can also prevent stroke, because the pumpkin contains a large amount of oleic acid, palmitic acid, stearic acid and other glycerine, all of which are benign oils. 3 In addition, the pumpkin seeds fried, eat 20-30 grams a day, there is a certain role in the treatment of hypertension, autumn can eat more. 4 Pumpkin is not only nutritious, but also has long-term consumption of health care and disease prevention and treatment functions. The pectin contained in the pumpkin has good adsorption, can bind and eliminate bacterial toxins and other harmful substances in the body, like lead, mercury and other radioactive elements in heavy metals can be adsorbed by it. The pectin component contained in the pumpkin can also protect the gastrointestinal mucosa from rough food irritation and promote ulcer healing. 5 ingredients contained in the pumpkin can also promote bile secretion, promote gastrointestinal motility, and help food digestion. 2. Grapefruit Although grapefruit is one of the fruits most commonly eaten during the winter, people's understanding of its benefits is still not very clear. Most of the friends can only say that grapefruit has the function of lung defecating. In fact, the benefits of grapefruit to the human body are far from this. Grapefruit is rich in protein, sugar, vitamin B1, vitamin B2, vitamin C, vitamin P, carotene, potassium, calcium, phosphorus and other nutrients. Many of these ingredients are of great help to human health care and disease prevention. For example, pomelo peels can reduce the viscosity of blood and thus reduce the formation of blood clots, which is beneficial for the prevention of cardiovascular and cerebrovascular diseases. Grapefruit pectin can not only reduce the level of low-density lipoprotein, but also reduce the degree of damage to the arterial wall. The grapefruit meat contains a component similar to insulin, chromium, can reduce blood sugar, eat a certain degree of help for patients with diabetes. In addition, grapefruit contains potassium but is almost free of sodium, and is also an ideal fruit for patients with kidney disease. Chinese medicine practitioners believe that grapefruit flesh is cold, sweet and sour, and has the effects of qi and phlegm, lungs and intestines, and blood and spleen. Grapefruit also has a very good effect to help lose weight, grapefruit fiber content, easy to produce satiety. For every 100 grams of edible portion, the moisture content is 84%, the protein content is 0.7%, and the carbohydrate content is about 12%. The calories are only 50-60 kcal. Grapefruit rich in vitamin C, flavonoids and other substances, anti-aging, skin beauty has a good effect, is the ideal winter fruit. When people eat in peacetime, they often discard grapefruit skin. Experts say that grapefruit skin is just as good and worth even higher than grapefruit. Pomelo skin has the effect of qi and phlegm, spleen and digestion to help relieve qi stagnation and stagnation. 3. Brussels sprouts (a table tennis-sized cabbage) Brussels sprouts, which are also known as Brussels sprouts, broccoli and Brassica oleracea, are two-year-old herbaceous plants of the Brassica oleracea family. They are the varieties in which the axillary buds of the cabbage species can form leaflet bulbs. Native to the Mediterranean coast, fresh leaflets are used as edible parts. It is one of the important vegetables in Europe and North America since the 19th and 20th centuries. There is a small amount of planting in Taiwan Province of China. The content of leaflet protein of Brussels sprouts is very high, ranking first in cabbage vegetables, and also in the content of vitamin C and trace element selenium. China began to introduce and plant Brussels sprouts at the end of the 20th century, making it a fashionable vegetable. Dietary value of Brussels sprouts: The edible portion of Brussels sprouts is a leaf ball formed at the axillary bud. The flavor is like cabbage but it also has its own unique taste. It has less fiber and nutrient-rich. Each hundred grams of young leaves contains 4.9 grams of crude protein, 0.4 grams of fat, and sugar. 8.3 grams, vitamin C 102 mg, carotene 883 international units, vitamin B1 0.14 mg, vitamin B2 0.16 mg, calcium 42 mg, phosphorus 80 mg, iron 1.5 mg, protein content is highest among cabbage vegetables. 1 kg of Brussels sprouts is 50% more than 1 kg of citrus-rich vitamin C. Vitamin C is not only a strong antioxidant but also helps the body to resist cold. 4-6 Brussels sprouts are sufficient to meet the vitamin C requirements of adults throughout the day. There are many ways to eat bulbous cabbage leaflets. They can be fried, simmered, cold, soup, hot pot, kimchi, pickled, and so on. The easiest way to eat is to wash the leaflet with a knife at the base of the leaf ball and cut it to a depth of about 1/3 of the leaflet, then put it in a small amount of salt. Cook in boiled water for 3 to 7 minutes. Rinse and drain the remaining water. Pour some of your favorite spices, such as butter, butter, soy sauce and oyster sauce, or gravy, and mix well. Serve as a small cabbage salad. You can also use soup stock. Cooked directly to eat, the appearance of green tempting, unique flavor, is a special dish in the famous. 4. Purple Cabbage There are many varieties of cruciferous vegetables, of which the purple cabbage is the “big winner†of nutrition in winter vegetables. It is not only rich in vitamins, but it is also known for its highly effective anti-inflammatory properties. Cold or boiled cabbage is a good choice for preventing cardiovascular diseases and cancer. Winter season is rich in cabbage vegetables, such as purple cabbage, cabbage, broccoli and so on. These vegetables are not only rich in nutrients but also easier to store than other green leafy vegetables. Among them, the nutrition of purple cabbage is more comprehensive and it is a good ingredient for winter tonic. As for the nutrition and cooking methods of purple cabbage, the reporter interviewed Zuo Xiaoxia, director of the Department of Nutrition of the People's Liberation Army 309 Hospital, to try to give you some guidance. Purple cabbage can provide nutrition for almost all cruciferous vegetables. A small bowl of shredded raw purple cabbage contains 20% of vitamin A and 80% of vitamin C in one day. Vitamin A is an indispensable nutrient for eye and skin health. Vitamin C can enhance the body's resistance to resist colds. Purple cabbage is rich in anthocyanins and sulforaphane, which can resist oxidation and increase immunity, reducing the risk of cardiovascular disease. Purple cabbage is also rich in minerals, such as potassium, calcium, phosphorus, iron, copper, magnesium, selenium and so on. Potassium content is the highest, which can help regulate the electrolyte balance, thereby stably reducing blood pressure. 5. Broccoli Looks like a small bouquet of green broccoli, not only look good, taste good, and high nutritional value. It is low in calories, fiber, rich in vitamin C, A, and anti-cancer effect. Broccoli provides vitamins A, C, K and folic acid, as well as essential minerals like calcium, manganese and iron. It is rich in lutein, which protects the eyes and reduces cataract and macular degeneration. It is better to buy broccoli with brighter vegetables and tighter buds; the surface of the flower bulb is free of bumps, and the overall feeling of uplift is good. If it is found to have yellow flowers, it is not fresh and tastes. Not right, but if the upper part is purplish, it is not not fresh, it will not affect the taste. Winter is the best season to eat broccoli. In general, the taste of broccoli is crisp and delicious. However, the cleaning work before cooking is very important. The first step is to remove the leaves first and then divide them into small plants in order. Put a spoonful of salt in the large bowl and put the broccoli in it for five minutes. Then rinse with water and drain. Put it in a large amount of salted water and cook it. When you remove it, you can put the buds down and the water will be removed thoroughly. Hand Soap Liquid,Hand Foam Soap,Wash Hand Soap,Soap Hand Wash Wuxi Keni Daily Cosmetics Co.,Ltd , https://www.kenidailycosmetics.com