Only vegetables and fruits contain VC and VA protocarotene, and also contain VB 1, B2, nicotinic acid and VP. VC can prevent scurvy, VA can keep eyesight and prevent dry eye and night blindness.
Potassium, calcium and magnesium in green leafy vegetables can resist the increase of blood pressure caused by sodium ions and have a good effect on the prevention and treatment of hypertension.
Vegetables are rich in cellulose, which can stimulate gastric juice secretion and intestinal peristalsis, increase the contact area between food and digestive juice, help the human body digest and absorb food, promote the discharge of metabolic waste and prevent constipation.
Green leafy vegetables contain certain vitamin B2, which is very beneficial to prevent cheilitis, glossitis and seborrheic dermatitis. Green leafy vegetables contain a certain amount of vitamin C, which will lose half in the cooking process, but it is also higher than pears and other fruits.
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Nutritional value of common vegetables
1, lettuce Lettuce is rich in vitamins and trace elements, and its water content is the best among vegetables. Eating more helps to replenish water to the skin, and also has a certain auxiliary treatment effect on acne caused by poor gastrointestinal function.
2, cauliflower. Cauliflower is rich in vitamins, and every 200g fresh cauliflower can provide more than 75% of vitamin A needed by adults in one day.
The content of vitamin C is even more prominent, reaching 80 mg per 100 grams, which is 3-4 times higher than that of common Chinese cabbage and soybean sprouts and 2 times higher than that of citrus. Chinese medicine has always said that "white goes into the lungs." Autumn is the season with frequent respiratory infections, and cabbage flowers are undoubtedly timely health-care vegetables.
3. Lotus root. Lotus root is a popular ingredient in autumn health recipes, whether it is soup, stir-fry or cold salad. Rich in vitamin B 1, it helps to relieve fatigue, promote metabolism and digestion, and beautify the skin.
In addition, lotus root also contains inorganic salts such as vitamin C, calcium, iron and polyphenols with antioxidant effect. From the point of view of traditional Chinese medicine, raw lotus root is cold and has the effect of clearing away heat and relieving annoyance. After cooking, it turns from cold to warm, which can nourish stomach and yin, invigorate spleen and qi, and nourish blood. It is especially suitable for women and children, patients with high fever, hypertension, anorexia and iron deficiency anemia.
4, coriander. Coriander has a unique fragrance, which can stimulate appetite and promote digestion. Chinese medicine believes that coriander has the function of warming the stomach, and proper consumption of coriander can relieve stomach pain and indigestion.
5. lettuce. Lettuce is tender and smooth, suitable for raw and hot frying. Eating lettuce often can enhance the secretion of gastric juice and digestive juice and enhance the secretion of bile. The potassium in lettuce is 27 times that of sodium, which is beneficial to diuresis and water balance, and is of great benefit to patients with hypertension and heart disease. Fluorine contained in lettuce can participate in the formation of enamel and dentin and the growth of bones.
6. Chinese cabbage Chinese cabbage, also known as green vegetables and chicken hair, is a kind of vegetable rich in minerals, especially calcium, which is as high as 90 mg/100 g, nearly twice as high as Chinese cabbage. Chinese cabbage also contains a lot of mineral elements and vitamin K which are helpful for calcium absorption.
In addition, Chinese cabbage is rich in vitamins B 1, B6, pantothenic acid and so on. , has the effect of relieving mental stress. Eating more helps to keep a cool head. It should be pointed out that Chinese cabbage should not be eaten raw. When cooking with it, it should not be boiled for too long to avoid nutrient loss.
People's Network-Vegetable Variety Nutrition View the nutritional value of common vegetables