The three vegetables that cancer cells fear most, do you know them?
Chinese chives are a food with high nutritional value. Besides containing protein, fat and carbohydrates, what is even more worth recommending is that they are rich in vitamins and minerals. For example, for 100 grams of Chinese chives, the food composition table records vitamin A: 235 micrograms, carotene: 1410 mg, potassium: 247 mg. What does it mean when values like vitamins and carotene are high? This is very suitable for improving eyesight and relieving eye fatigue, and for people who use computers for long periods, and high carotene is very beneficial for enhancing immunity, preventing tumors, and resisting oxidation and aging! Foods with high potassium content are very suitable for people with high blood pressure.
Chives can also benefit the liver and strengthen the stomach: Chives contain special components such as volatile essential oils and sulfides, giving off a unique pungent aroma, which helps to regulate liver qi, increase appetite, and enhance digestive function. In addition, scrambled eggs with chives, chive pancakes, and chive dumplings are all very good. Chives can be stir-fried, mixed, used as an ingredient, used as filling, etc. Eating them during the New Year is beneficial to the liver. Chives in early spring are of the best quality, followed by those in late autumn, and those in summer are the worst. There is a saying that "eaten in spring they are fragrant, eaten in summer they stink." Overnight cooked chives should not be eaten again. Pairing chives with shrimp can provide high-quality protein, while the crude fiber in chives can promote gastrointestinal peristalsis and keep bowel movements smooth.
Hot and spicy foods seem to help us resist the cold. Chilies actually have quite good benefits. Soaking chilies in alcohol can relieve symptoms of lower limb pain and joint discomfort. For thousands of years, pungent foods have often been considered able to remove phlegm, and now it seems that this is also the case. Pungent foods can dilute secreted mucus and help phlegm be coughed out, so as not to obstruct the respiratory tract.
Medicinal dietary effects of scallions: scallions are pungent in taste and warm in nature; they have the effects of activating yang and invigorating blood, expelling parasites and detoxifying, and inducing sweating and releasing the exterior. How to use scallions: Eating scallions every day is good for the body. Scallions can be eaten raw, or served cold as a side dish. As a seasoning, they are mostly used in meat dishes, fishy dishes, muttony dishes, and other dishes and soups with strong odors, and they also enhance the flavor and aroma of dishes and soups that have no strong odor. Depending on the main ingredient, they can be cut into scallion sections and chopped scallions and used in combination; neither should be fried or deep-fried for too long.
Relieving fever and eliminating phlegm: The volatile oil and other active components of scallions have the effect of stimulating the body's sweat glands, thereby inducing sweating and dissipating heat; scallion oil stimulates the upper respiratory tract, making sticky phlegm easier to cough up. Promoting digestion and absorption: Scallions also have the effect of stimulating the body's secretion of digestive juices, can strengthen the spleen and whet the appetite, and increase appetite. Antibacterial and antiviral: The allicin contained in scallions has a clear effect against bacteria and viruses, especially stronger inhibitory effects on Shigella dysenteriae and skin fungi. Preventing and fighting cancer: The pectin contained in scallions can significantly reduce the occurrence of colon cancer and has an anticancer effect. The allicin in scallions can also inhibit the growth of cancer cells. People suitable for scallions: Generally, all people can eat them.
Medicinal dietary effects of scallions: scallions are pungent in taste and warm in nature; they have the effects of activating yang and invigorating blood, expelling parasites and detoxifying, and inducing sweating and releasing the exterior. How to use scallions: Eating scallions every day is good for the body. Scallions can be eaten raw, or served cold as a side dish. As a seasoning, they are mostly used in meat dishes, fishy dishes, muttony dishes, and other dishes and soups with strong odors, and they also enhance the flavor and aroma of dishes and soups that have no strong odor. Depending on the main ingredient, they can be cut into scallion sections and chopped scallions and used in combination; neither should be fried or deep-fried for too long.