Summer health: 3 kinds of green leafy vegetables on the table

Green leafy vegetables have a lot of magical effects, at least 3-5 ounces (85-142 grams) a day. Experts pointed out that the following three kinds of green leafy vegetables can be called “help dishes” and should be eaten more.

丝瓜

In summer, eat the following three vegetables:

Chinese cabbage

Also known as Shanghai blue or oil cabbage. Bok choy is an excellent source of potassium, and potassium helps to increase muscle and keep blood pressure at normal levels. It is also rich in a variety of vitamins, can enhance the immune system function, increase the activity of white blood cells and improve the body's response to toxins. How to eat: Cut the white portion of the stem under the stem and stew it with chicken or vegetable soup and sesame oil. Add cabbage leaves 2 minutes later and cook for 2 minutes.

Kale

Cabbage contains a compound that can control cancer (canola oil and kaempferol). Researchers believe that these two compounds can protect against cancer, protect the heart, lower blood pressure, increase bone strength, and reduce inflammation in the body. Cabbage is also rich in lutein and zeaxanthin, two antioxidants that help prevent eye diseases and age-related vision loss. How to consume: Ketchup and chopped onions are cooked over a short period of time.

Watercress

Also known as watercress or watercress. A watercress can meet the daily intake of vitamin K recommended by the human body. If you can adhere to eat watercress every day for two months, you can reduce the damage to white blood cells, reduce the risk of cancer, reduce the content of triglycerides by 10%. How to eat: You can use it as a sandwich or as a vegetable salad or stew.

Instead, eat less of these vegetables in summer

1. Flowers

In the summer, all the flowers are freaking out, and Chinese medicine often takes some treatments and develops wines and teas after some processing. However, it does not mean that all the flowers can be used for wine making and tea making. The nature of flowers varies according to the type of flower. If you don't know how to make tea, you can easily cause poisoning.

For example, the flowers of oleander can not be used freely to soak in wine and food. There are many kinds of glycosaminolin toxins in this flower. In araceae flowers and leaves, oxalic acid and asparatoxin are also contained, and they will appear in different degrees after consumption. Poisoning reaction.

2. Leek:

The leek was originally an essential spice for every meal of the Northerners, and now the South has gradually risen with the enthusiasm of eating leek. The leek, with its delicious and highly effective nutrition, has been accepted by the people of our country. However, in recent sampling inspections by the National Food Safety Department, it has been found that organic phosphorus pesticide residues in leek are generally high. Such substances can cause neurological disorders after entering the body. Patients with poisoning often experience symptoms such as hyperhidrosis and language disorders. .

Note: Before eating leek, it is better to soak leeks in brackish water for more than half a day, so that some residual pesticides in leeks can be eliminated.

3. Broad beans:

With the arrival of a large number of fresh faba beans in the early summer and a fragrant season of faba beans, some people with faba bean history at home and boys under three must be fasting fresh faba beans. If these two groups of people accidentally eat, it is likely that there will be significant signs of jaundice and hemoglobinuria, which is an acute hemolytic disease. After these conditions occur, they must be promptly referred to a doctor for emergency treatment.

4. pickled pickles:

Crispy and refreshing pickles are indispensable on many families' three-meal dinner tables. However, these dishes are not healthy. In the production process, an excessive amount of synthetic preservatives such as benzoic acid and sorbic acid are widely used. Preservative foods can cause great harm to the human body.

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