There is a saying in "The Yellow Emperor's Neijing": "Spring and March, this is called Chen." Heaven and earth are born, and all things are glorious. "Tell us that spring is the season of recovery and growth of all things, and it is also the best time to recuperate the body.
As the Qingming season approaches, we can not only feel the warmth and vitality of spring, but also taste the deliciousness of various fresh vegetables.
In this special season, there is a nutrient called folic acid, which is as warm and energetic as the spring sun, escorting our health.
Folic acid is a water-soluble vitamin that plays a vital role in the formation of normal red blood cells in the body. It can not only prevent cardiovascular and cerebrovascular diseases, promote blood health, but also enhance the immune system function and improve the body's resistance.
In the spring growing season, eating more foods rich in folic acid is like sowing healthy seeds for the body, allowing them to thrive and bloom in the warm spring light.
So, before and after this Qingming Festival, how should we choose foods rich in folic acid? In fact, nature has prepared abundant ingredients for us.
[Pay attention to Chongqing selection, care about people's livelihood, and pay attention to healthy life]
01
Amaranth, a vegetable unique to spring, has become a regular guest on people's tables with its tender taste and unique aroma.
In traditional Chinese medicine, amaranth is believed to have the effects of clearing away heat and detoxifying, diuretic and dehumidifying. Modern nutrition has discovered that it is rich in folic acid, which makes people look at this green vegetable.
Amaranth contains about 330 micrograms of folic acid per 100 grams, a figure that is enough to make it stand out from the crowd.
Folic acid is not only essential for the formation of red blood cells, but also participates in the synthesis and repair process of DNA, and plays a vital role in maintaining good health.
In terms of cooking methods, amaranth can be described as a versatile choice. Whether stir-fried, garlic or cooked with other ingredients, the folic acid and other nutrients in amaranth can be perfectly released. And that touch of emerald green color adds a spring atmosphere to the dining table.
02
Asparagus, a vegetable that emerges in spring, is loved for its tender taste and unique nutritional value. Asparagus contains about 190 micrograms of folic acid per 100 grams, giving it a place in the spring vegetable market.
In addition to folic acid, asparagus is also rich in a variety of vitamins and minerals, such as vitamin C, potassium, magnesium, etc., which together make up the health secret of asparagus. They can help detoxify the body, boost immunity, maintain cardiovascular health, and more.
When it comes to cooking methods, asparagus is equally diverse.
It can be stir-fried with spring shoots to unleash the flavor of spring, or it can be used as the star of a coleslaw, with a variety of sauces and garnishes to bring out different flavors. Either way, it will allow people to taste the deliciousness and health that asparagus brings.
03
As a common vegetable, broccoli can be described as comprehensive and balanced in terms of nutritional value. Each 100 grams of broccoli contains about 210 micrograms of folic acid, and it is also rich in protein, dietary fiber, vitamin C and other nutrients.
These nutrients make broccoli a veritable "model student". They can help the body boost immunity, prevent cancer, maintain cardiovascular health, and more.
The taste of broccoli is also very unique, whether it is fried or cold, people can feel its deliciousness and charm.
04
Spinach, as a common green vegetable, is especially delicious in spring. Spinach contains about 347 micrograms of folic acid per 100 grams, a figure that makes it stand out from other vegetables and become a treasure trove of green folic acid.
In addition to folic acid, spinach is rich in a variety of nutrients such as iron, calcium, and vitamin A. These substances are also of great significance for physical health, helping the body to replenish blood, calcium, and protect eyesight.
The taste of spinach is also very tender and delicious, whether it is stir-fried or cold, it can make people taste the beautiful taste of spring.
05
As a vegetable with a unique color, purple cabbage also has a good performance in nutritional value. Although the amount of folic acid per 100 grams of purple cabbage is relatively low, about 39 micrograms, it is also rich in nutrients such as antioxidants and dietary fiber.
These substances can help detoxify the body, antioxidant, maintain intestinal health, and more. The taste of red cabbage is also very unique, with a light sweetness and fragrance.
In terms of cooking methods, red cabbage can be mixed into salads or added to other dishes, which can make people feel its delicious and healthy value.
Source: Chongqing Selection