Health and diet: six kinds of moist seasonal vegetables suitable for autumn soup
Autumn is a very suitable season for health, and soup is the first choice for many people to keep fit. The main purpose of autumn soup is nourishing yin and moistening. How do you cook soup in autumn? What are the vegetables that are suitable for soup? Here's a look at the 6 types of vegetables that are suitable for soups in the fall.
One, white radish
White radish is good for stomach, qi, and digestion. It can promote the secretion of bile and help digest fat. The mustard oil and dietary fiber can promote gastrointestinal motility and help the discharge of waste products in the body. Therefore, white radish soup with ribs, beef, mutton, trotters, etc. together, not only Qi gas, but also reduce the greasy feeling. If you don’t want the radish of the white radish to be too heavy, don’t seal it when the soup is served.
Second, kelp
Kelp contains alginate, alginic acid and other substances, can reduce blood pressure and lipid, also have a hemostatic effect on arterial bleeding. In addition, kelp is rich in many trace elements such as iodine, iron and calcium. Kelp can be mixed with tofu, shrimp, ribs, peanuts, trotters, etc., or soup, or do not match any materials, directly with kelp soup is also very delicious.
Third, melon
Melon cold, there are lungs and fluid, heat diuretic effect. The propylene glycol contained therein can effectively inhibit the conversion of sugars to fats, and the water content of wax gourd is more suitable for dietary vegetables for diabetics, hyperlipidemia, hypertension, and coronary heart disease. There are many ingredients suitable for soups with melon, such as ribs, ducks, dried shrimps, and mushrooms. Need to be reminded that the melon soup is best to bring skin, because the skin contains not only a variety of vitamins and minerals, but also contains a variety of volatile ingredients, with the health benefits such as heat and spleen.
Fourth, potatoes
Potatoes are rich in dietary fiber and other nutrients. After eating, they stimulate intestinal motility and relieve constipation. Fresh potatoes can still remain in the water after cooking, and they taste very noodles, so they are suitable for soups. The most common is the red vegetable soup in Western food, also known as Borscht, and boiled with potatoes, carrots, seaweed, onions, and beef. In addition, potato beef soup is one of the most classic collocations, its full flavor, but also spleen and stomach.
Fifth, yam
Yam is rich in vitamins, amino acids, and minerals, and it has enhanced health functions such as strengthening immunity and benefiting the body. Yam is suitable for souping with meat. It not only doubles the nutrition of the broth, but also facilitates the absorption of nutrients in the broth. The meats often accompanied with yams include pork ribs, beef, duck, and lamb.
Sixth, lotus root
Chinese medicine practitioners believe that oysters are cold and have the power to remove heat and heat. After cooking, the temperature changes from cool to cool. It has the effect of nourishing the stomach and strengthening the spleen and replenishing Qi. Lotus root and kidney bean soup can improve the quality of sleep, and soup with ribs and spleen appetizers, suitable for people with weak stomach to nourish health. What needs to be reminded is that for a long period of stewing lotus root, it is best to use ceramic or stainless steel utensils, avoid using iron pans, and try not to cut the lotus root with an iron knife to avoid oxidation blackening.
Vitamins are a type of trace organic substances that humans and animals must obtain from food in order to maintain normal physiological functions. In terms of physiological functions, vitamins are neither a raw material for tissues nor a substance for supplying energy, but they are an indispensable substance for the body. It has many types and different chemical structures. Most of them are the components of the coenzyme (or prosthetic group) of certain enzymes. They are the indispensable compounds for maintaining the normal growth (growth, health, reproduction and production function) of the body. It plays a catalytic role in the body to promote the synthesis and degradation of major nutrients (proteins, fats, carbohydrates, etc.), thereby controlling metabolism. Vitamins are essentially low-molecular organic compounds. They cannot be synthesized in the body, or the amount synthesized is difficult to meet the needs of the body, so they must be supplied from the outside. The daily requirement of vitamins is very small (usually measured in milligrams or micrograms). They are neither a raw material for body tissues nor a substance for energy supply in the body. However, they do not regulate material metabolism, promote growth and development, and maintain physiological functions.
Vitamin K2 MK-7, Vitamin C, Vitamin E, Vitamin K2, Vitamin H, Vitamin D3
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