Green vegetables can also be called green vegetables for short. The amount of vegetables planted in India is the largest in the world, followed by China. It is a low-fat vegetable, which contains dietary fiber, various nutrients and rich vitamin C. It can be used to pickle pickles or dried as dried vegetables. Has the effects of promoting blood circulation, removing blood stasis, dispersing blood and relieving swelling, and can be used for treating postpartum abdominal pain caused by blood stasis, furuncle and erysipelas in pregnant women.
1. Reduce blood lipid
Green vegetables are low-fat vegetables and contain dietary fiber, which can be combined with cholate, cholesterol and triglyceride in food, thus reducing the absorption of lipids, so they can be used to reduce blood lipids.
Relax the intestines
Vegetables contain a lot of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces and shorten the residence time of feces in intestinal cavity, thus treating various constipation and preventing intestinal tumors.
3. Detoxification and detumescence
Phytohormones contained in green vegetables can increase the formation of enzymes and adsorb and repel carcinogens entering the human body, so they have anti-cancer functions. In addition, it also has the functions of promoting blood circulation and strengthening the mechanism of liver detoxification, and has therapeutic effects on skin furuncle and breast abscess.
4. Beauty care
Vitamin C and carotene contained in green vegetables are important nutrients to maintain the growth of human mucosa and epithelial tissues, and they have cosmetic effects if eaten frequently. The content of calcium in green leafy vegetables is the highest. An adult can meet his physiological needs by eating 500 grams of green vegetables a day. In addition, green vegetables also help to enhance human immunity.
nutritive value
The signature nutritional ingredients and nutritional value of green vegetables are among the best in all kinds of vegetables. Green vegetables are rich in vitamins, protein, carotene and minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium and chlorine. According to experts' determination, the vitamin C contained in green vegetables is more than three times that of Chinese cabbage.
1. The calcium content in green vegetables is the highest among all green leafy vegetables and twice that of Chinese cabbage. Eating regularly can promote the development of bones. Green leafy vegetables are also rich in vitamin K, which can help calcium deposit into bones.
2. Green vegetables contain a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholic acid, a cholesterol metabolite, thus reducing the absorption of lipids, reducing the formation of atherosclerosis and blood lipids, thus maintaining vascular elasticity.
3. Green vegetables contain a lot of carotene (more than beans 1 times, more than tomatoes and melons, more than 4 times and more than Chinese cabbage). After entering the human body, it can promote the metabolism of skin cells, prevent skin roughness and pigmentation, and make skin smooth. Delay aging.
4. Vitamin C contained in green vegetables will form "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose vitality. Vitamin C can also prevent gingival atrophy and bleeding. It can also protect the cardiovascular system and inhibit the growth of melanin.