Adzuki bean contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, vitamin B 1, vitamin B2, saponin and other nutrients.
2. Tofu
Tofu, as a kind of food with the same origin of medicine and food, has many functions, such as invigorating qi and tonifying deficiency. According to the determination, the calcium content of 100g tofu is 140mg- 160mg, and the protein content of tofu is relatively high in plant food, which contains 8 amino acids necessary for human body, and also contains unsaturated fatty acids and lecithin which are lacking in animal food.
Therefore, eating tofu regularly can protect the liver, promote metabolism, enhance immunity and detoxify.
3. Quail eggs
It is rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2 and vitamin B 1. Nutrients such as iron, phosphorus and calcium can tonify qi and blood, strengthen tendons and bones. Efficacy: tonify qi and blood, treat rheumatism and strengthen bones and muscles. ?
Quail eggs are rich in amino acids, rich in content, as well as high-quality phospholipids, hormones and other essential ingredients for the human body. The contents of iron, riboflavin and vitamin A are about twice as high as those of the same amount of eggs, while the cholesterol is about one third lower than that of eggs. It is an ideal nourishing food for all kinds of weak patients, the elderly, children and pregnant women.
4. Auricularia auricula
Auricularia auricula contains elements such as protein, fat, polysaccharide, calcium, phosphorus and iron, as well as nutrients such as carotene, vitamin B 1, vitamin B2, nicotinic acid, phospholipids and sterols. Auricularia auricula is rich in nutrition and is known as the "crown among bacteria". ? [3] Every100g of dried auricularia auricula contains 9.4g of protein, 65.5g of carbohydrate, 357mg of calcium, 20 1 mg of phosphorus and 0/85mg of iron.
5. Rabbit meat
Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The protein content of rabbit meat is as high as 70%, which is higher than that of ordinary meat, but the fat and cholesterol content is lower than all meat, so it is called "the essence of meat". It tastes better from late autumn to late winter every year. It is an ideal meat for obese people and cardiovascular patients, and it is produced and sold all over the country.
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