Inventory six kinds of vegetables that are most suitable for soups
Soups are generally inseparable from vegetables, fresh and refreshing and nutritious. Nutrition experts say there are six kinds of vegetables that are most suitable for cooking soup:
kelp
Cold and salty, with phlegm, soft firm, lower blood pressure. Suitable for patients with hypertension, hyperlipidemia, coronary heart disease, and arteriosclerosis, it also has good curative effect on chronic bronchitis in the elderly. Patients with rickets, osteomalacia, and osteoporosis can eat kelp. In addition, the seaweed soup can also keep warm.
White radish
Which contains lignin, can decompose carcinogenic nitrosamines, so it has anti-cancer effect. In addition, white radish is one of the best sources of calcium supplementation in the human body. This organic calcium is the most abundant in radish skin.
Western cuisine
Safflower is a vegetable that can be found all year round in Guangdong, but the most fertile is from early winter to late spring. Western cuisine and carrots, candied dates together soup, heat and heat.
Dried vegetables
Dried with fresh cabbage, the advantage is that it can be stored for long years of consumption, after sun exposure, absorb the sun's ultraviolet rays, rich in vitamins a, b vitamins, vitamin c and cellulose, can eliminate Fire, heat and benefit the intestines.
Lotus root
The cooked lotus root is sweet, warm, and non-toxic. It can replenish heart and blood, strengthen stomach and spleen, and nourish and strengthen.
Dictyophora
Bamboo rafts are alkaline foods, long-term consumption can adjust the blood and acid levels in the elderly, with lower blood pressure. In addition, bamboo rafts can also lower cholesterol in the body and reduce abdominal fat accumulation.
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