How to stay healthy in a dry climate? Seven vegetables to boost yourvitality
Dry climate makes vegetables give you more energy
1. Cabbage
Cabbage, also known as Korean cabbage, cabbage, and glass cabbage in Taiwanese, is the stem and leaf of the cruciferous plant cabbage. It originated from the Mediterranean coast and is now widely cultivated in China. According to its shape, it can be divided into three types: flat, pointed, and round. Cabbage leaves are large and thick. It is a vegetable with high nutritional value and has important health functions. It is a natural anti-cancer medicine. Important cabbage vegetables include Brussels sprouts, kale, cabbage, kale, red cabbage, etc. The first four types of cabbage are listed in the 30 anti-cancer fruits and vegetables recommended by the American Cancer Society.
2. Spinach
It is an annual or biennial herb of the genus Spinach in the Chenopodiaceae family. It is also called pineapple and Persian grass. The leaves and tender stems are edible. It originated in Iran and has been cultivated 2,000 years ago. It was later spread to North Africa and then to Western Europe, Spain and other countries by the Moors. China has cultivated spinach at least since the Tang Dynasty. Spinach leaves are soft, tender, delicious and bright in color. They are rich in vitamin C, carotene, protein, and minerals such as iron, calcium, and phosphorus. In addition to being eaten fresh, they can also be dried and frozen. Spinach contains a large amount of beta-carotene and iron, and is also an excellent source of vitamin B6, folic acid, iron and potassium. The rich iron can improve iron deficiency anemia, making people look ruddy and radiant, so it is highly regarded as a beauty product.
Spinach leaves contain chromium and an insulin-like substance, which has a very similar effect to insulin and can keep blood sugar stable. The rich content of B vitamins enables it to prevent the occurrence of vitamin deficiency diseases such as angular cheilitis and night blindness. Spinach contains a large amount of antioxidants such as vitamin E and selenium, which have anti-aging and cell proliferation effects. They can activate brain function and enhance youthful vitality, helping to prevent brain aging and Alzheimer's disease. A study by Harvard University also found that middle-aged and elderly people who eat spinach 2 to 4 times a week can reduce the risk of retinal degeneration and protect their eyesight due to their intake of vitamin A and carotene.
3. Brussels sprouts
Also known as Brussels sprouts and Brussels sprouts. The small leaves of Brussels sprouts are fresh and nutritious. Each kilogram of the product contains 0.98-1.7 grams of vitamin C, and is rich in iron and phosphorus. There are many ways to eat Brussels sprouts, such as stir-frying, braising, cold salad, soup, hot pot side dish, kimchi, pickling, etc.
4. Alfalfa sprouts
The protein content of alfalfa sprouts is higher than that of other beans. It contains minerals such as calcium, phosphorus, iron, sodium, potassium, magnesium, and vitamins A, B1, B2, B6, B12, C, E, K and a variety of amino acids and enzymes. It is rich in nutrients, low in calories, refreshing and delicious. It is best eaten raw. It is beneficial to health and can turn acidic blood into weak alkaline. It contains a high amount of vitamin E, which can prevent the production of lipid peroxides that promote aging, strengthen blood vessels and make blood circulation smoother.
