What vegetables are good for spring health? These spring health foods can help you stay strong and healthy

Spring health bean sprouts

prevent dry mouth and lip symptoms. The dry climate in spring can easily lead to symptoms such as dry mouth and lips, but bean sprouts have a delicious taste and are a good choice for moisturizing, clearing heat, and detoxifying. Whether it is soybean sprouts or mung bean sprouts, compared with the original beans, the vitamin content increases, the mineral utilization rate improves, and the protein and sugar are easily absorbed. From the perspective of traditional Chinese medicine, eating bean sprouts in early spring can help the five organs shift from winter storage to spring growth, which is beneficial for clearing liver qi, strengthening the spleen and stomach. There are many ways to consume bean sprouts, such as blanching and cold mixing, making soup, and even using them for hot pot. Spinach, also known as "Red billed Green Parrot" and "King of Vegetables" in ancient times, expressed people's love for it. Spinach has an improving effect on iron deficiency anemia, with a rosy and radiant color, and is therefore recommended. Spinach contains a large amount of antioxidants such as vitamin E and selenium, which have anti-aging and cell proliferation promoting effects. It can activate brain function and help prevent brain aging.Fennel

Fennel has a pungent taste, a sweet and warm nature, and has the effects of promoting qi circulation, relieving pain, strengthening the stomach, and dispelling cold. Its tender leaves can be used as spring vegetables for consumption, its fruits can be used as spices, and its roots, leaves, and fruits can be used for medicinal purposes.

Fencilantro cooked food or soaked in alcohol for consumption can help dispel qi, dispel cold, and relieve pain. It is suitable for diseases such as stomach cold, lower abdominal cold pain, dysmenorrhea, hernia, etc. Spring bamboo shoots are the young shoots of bamboo that are produced throughout the year. Those that break through the soil in spring are called spring bamboo shoots. The bamboo shoots of the four seasons, especially those that are plump and delicious, have a sigh of freshness. Bamboo shoots have a certain representativeness in local cuisine, such as Ruyi bamboo shoots in Jiangsu Province, Nanrou bamboo shoots in Zhejiang Province, dried bamboo shoots in Sichuan Province, and dried bamboo shoots in Fujian Province, which are delicious dishes.