What are the vegetables in winter?

In another 46 days, people in the kingdom of heaven will eat a lot of greasy food and "junk food" and can't stop. We in China call it "China New Year". Wine, food, indigestion, even deformation ... big fish and meat on the dining table, nuts on the coffee table, colorful candy, exquisite fried snacks, eating too much, watching too much, but unable to eat, no appetite. Often a pot of vegetables is killed instantly as soon as it is out of the pot.

I'll tidy it up for you today. Ten kinds of vegetables are the best in winter, especially during the Spring Festival. In addition to big fish and big meat, delicious vegetables are also essential on the table. With the combination of meat and vegetables, nutrition is more balanced!

First, white radish, there is a folk saying that "eat radish in winter and ginger in summer", and white radish has the reputation of "little ginseng". Radish is rich in carbohydrates and vitamins. It has a high content of vitamin C. To what extent? It is about 8- 10 times higher than pear. Radish does not contain oxalic acid, and eating white radish often is beneficial to the absorption of calcium.

White radish is divided into upper, middle and lower sections, and each section tastes different. The part near the leaves is sweet and can be eaten raw. When we were young, we often ate the part near the leaves as fruit. Of course, you can also make salads or cold salads.

The sweetness in the middle is moderate, and it can be boiled, steamed and stewed. The lower part has the most fiber and is suitable for frying or frying.

Of course, generally speaking, we are not so particular about eating radishes. The whole radish is cut into large pieces and stewed with big bones. Very delicious. We call this "New Year's Soup Radish" and cook a big pot from the first day to the fifteenth day of the Lunar New Year's Eve.

Second, there are many kinds of Chinese cabbage. Of course, what we eat most often is Chinese cabbage. Chinese cabbage has high water content, and cooked Chinese cabbage is rich in vitamin C, folic acid and potassium. Because of its rich nutrition, there is a folk saying that "a hundred dishes are not as good as cabbage", which can be eaten raw, fried or cold. Especially in the north, Chinese cabbage is pickled into spicy cabbage, which tastes very delicious and can stimulate appetite.

Third, spinach spinach is Popeye's favorite, containing a lot of folic acid, vitamin A, potassium and manganese, as well as a lot of vitamin C, iron and other rich trace elements, with very high nutritional value. But many people eat spinach and feel it tastes very astringent. The essay reminds everyone that you can blanch it first, remove oxalic acid and then cook it, which will taste better. Moreover, spinach also has the functions of moistening intestines, cleaning skin and resisting aging.

Four, cauliflower and broccoli, these two vegetables, can be said to be very close relatives. They are rich in vitamin C, potassium, folic acid, vitamin A and so on. , but also rich in dietary fiber. Relatively speaking, the nutritional value of broccoli is better than cauliflower. In addition, broccoli also contains carotene.

Five, yam, yam is one of the most tonic foods in the world, because its nutritional value is too strong. This is a nutritious food. Yam contains a lot of starch, protein, B vitamins, vitamin C, vitamin E and glucose. In the view of Chinese medicine, its medicinal and dietotherapy value is also very high. Has the effects of invigorating middle energizer, quenching thirst, promoting fluid production, nourishing yin, strengthening yang, and enhancing metabolism. Of course, due to the variety and origin of yam, its therapeutic value will be much worse.

There are many ways to eat yam, such as frying, steaming, frying and cooking porridge. Everything is delicious.

6. Carrot, carrot It's not actually a radish. Its ancestors were purple close to black, and yellow carrots were hybrids. Carrots are rich in vitamin A and potassium, as well as vitamins, folic acid and magnesium. Carrots are suitable for all kinds of cooking methods, but in order to maximize their taste and nutritional value, overcooking should be avoided. When eating carrots, chewing slowly can better absorb the nutrients of carrots.

Seven, lotus root, lotus root starch content is high, satiety is strong, taste is good, nutrition is also rich, raw lotus root is cold, can produce fluid and cool blood, cooked lotus root is warm, can replenish spleen and benefit blood. Soup, cold salad, porridge and fried lotus root slices are all very good.

Eight, chrysanthemums, chrysanthemums are seasonal vegetables in this season, and only chrysanthemums in this season are fragrant. Some people eat poles, others eat leaves. Rich in nutrition, but rich in sodium. When we cook, remember to put less salt. It's delicious to play hot pot with chrysanthemums.

Nine, cabbage moss, every time this season, the most promising is cabbage moss. As long as the temperature gets better, the vegetable moss will be brushed up. It tastes crispy and delicious. Also known as long rape, a good food for calcium supplementation, whether fried, boiled or hot pot, is very, very delicious.

Ten, winter bamboo shoots, winter bamboo shoots have been dug, knowing that they grow in the soil and can only be found with hoes, so they are also very rare. It is rich in dietary fiber and can promote intestinal peristalsis. Generally, they are fried, fried and fried with meat. They are tender and delicious.

In short, it is healthier to mix meat and vegetables!