Vegetables are cold and cold, and resistant to low and high temperatures. They can be planted and marketed almost all year round. But January, February and March seem to be the best season for pakchoi consumption. Because of the lower temperature in winter, the carbohydrates of pakchoi are converted to sugar, the fat content increases, and the soluble protein, unsaturated fatty acid, and phospholipid content increase, thereby improving drought resistance. For consumers, it is more nutritious, soft and delicious to use, delicious and delicious, with a sweet taste. Vegetables can be cooked or fried, and can also be made into vegetable soup or cold.
Nutrition facts of vegetables
Content (per 100 g)
Content (per 100 g)
The efficacy of vegetables
Lung fever, cough, body thirst, chest tightness, upset, less constipation, abdominal distension
How to choose greens
When selecting, you should pay attention to whether the leaves of the vegetables are complete and shiny, straight and lively. Such vegetables will be relatively fresh; while the leaves are soft and the hairy vegetables are not too fresh. In addition, the leaves of green vegetables are relatively thin and easy to be damaged. When bundled for sale, care must be taken to select the leaves and stems to be relatively complete, and to pay attention to the integrity of the bundled parts without damage. The most important point is that if you like sweet and crispy taste, you should choose green mouth vegetables instead of white mouth vegetables. The green mouth vegetables are crispy and delicious, while the white mouth vegetables are slightly astringent. To see if the greens are green or white, the main thing is to see if the vegetables on the roots are green or white, and the greens are green. In addition to the greenish color of the vegetables, the part of the green cabbage is relatively thin and thin. At the same time, the leaves of the green cabbage are relatively thick and the leaves are relatively large.
How to store green vegetables
Vegetables are delicate and easy to rot, and they are usually eaten as you buy. If kept in the refrigerator, it can be kept fresh for at most 1-2 days. Stored vegetables should not be washed with water. After washing, the osmotic pressure and cell respiration of the stem and leaf cells change, resulting in stem and leaf cell death and ulceration, and large loss of nutrients.
Cooking tips for vegetables
Vegetables should not be cooked or cooked for too long to avoid losing nutrition.
Taboos of vegetables
Vegetables should not be eaten raw. Deficiency of the spleen and stomach, thin stools, should not eat more vegetables.