What vegetables eat stem parts

Celery, lettuce, asparagus, water bamboo, bamboo shoots and other vegetables are mainly consumed from the stem. The stems of these vegetables are rich in dietary fiber, vitamins, and plant active ingredients, which have unique nutritional value and health benefits.

1. Celery

Celery stems are rich in apigenin and potassium elements, and their unique aromatic substances can promote appetite. Celery stems have a high content of dietary fiber, which helps promote gastrointestinal peristalsis. It is recommended to mix cold or stir fry quickly to preserve the crispy and tender taste. People with high blood pressure can increase their consumption frequency in moderation.

2. Lettuce

The stem of lettuce is crispy and tender, containing lettuce extract and inulin. Its milky white juice has a slight sedative effect, and the stem can be eaten raw or cooked. After peeling the asparagus stem, it is suitable for making pickled vegetables or stir frying. For those with weak gastrointestinal function, their raw food intake should be controlled.

3. Asparagus

Asparagus tender stems are rich in asparagine and folate, with the tip being the most concentrated source of nutrients. Green asparagus contains a lot of rutin, while white asparagus has a softer texture. After blanching, cooking with olive oil can better preserve nutrients. Gout patients should pay attention to moderate consumption.

4. Zizania latifolia

Zizania latifolia is the swollen stem of the aquatic plant Zizania latifolia, which contains a large amount of carbohydrates and B vitamins. Its meat is tender and easy to digest, suitable for cooking with meat. Jiaobai has a high content of oxalic acid, and it is recommended to blanch it. People with renal dysfunction should control their intake.

5. Bamboo Shoots

The stem of bamboo shoots contains a large amount of insoluble dietary fiber and various amino acids. Spring bamboo shoots have the freshest and most tender taste, while winter bamboo shoots have a richer flavor. Bamboo shoots should be fully cooked to remove oxalic acid, and patients with gastric ulcers should reduce their consumption. Dried bamboo shoots can extend their storage time.

When consuming stem vegetables, attention should be paid to choosing fresh products, and most stem vegetables need to be peeled. Different varieties of stem vegetables can be consumed alternately to obtain more comprehensive nutrition. For individuals with special physical conditions, such as gastrointestinal diseases or metabolic abnormalities, it is recommended to adjust their dietary habits and intake according to their individual circumstances. Stem vegetables are suitable for low-temperature cooking methods such as steaming and stir frying to avoid nutrient loss caused by prolonged high-temperature treatment. Stem vegetables can be paired with leafy vegetables and root vegetables in daily diet to create a diverse dietary structure.