What are the autumn vegetables

According to the change of seasons, the food eaten in each season is different. For example, autumn is relatively dry, so you should eat more foods with high water content. Among them, green vegetables have become an indispensable vegetable in autumn. Because eating more green vegetables in autumn can not only supplement the vitamins needed by the human body, but also help reduce internal heat. When eating green vegetables, you must eat seasonal green vegetables, so what kinds of green vegetables are produced in autumn?

1. What are the vegetables in autumn? White radish

In the dry autumn and winter, radish, which can clear away heat and remove internal heat, is the most seasonal and healthy delicacy. It is perfect for promoting salivation and quenching thirst, resolving phlegm and relieving cough, and moistening the lungs and removing dryness. In addition, radish has the effects of digesting food, relieving stagnation, eliminating bloating, detoxifying and relieving heat, and promoting bowel movements. White radish has anti-inflammatory effects and can relieve sore throat. After the white radish is sliced ​​and chopped, the release of beneficial ingredients will increase, and it is also effective in relieving cough. It is recommended to boil the water and drink it, and eat the remaining radish instead of wasting it. After adding white radish water to tea, the anti-inflammatory effect is better.

2. What are the vegetables in autumn? Cauliflower

Cauliflower not only has a unique taste, but is also a healthy vegetable. Ancient Westerners discovered that eating cauliflower regularly has the effects of refreshing the throat, moistening the lungs, and relieving coughs, and it is not expensive, so it has the reputation of "God-given medicine" and "the poor man's doctor" in the West. Eating more cauliflower can be a good supplement of vitamin K, which can strengthen the toughness of blood vessel walls and make them less likely to rupture. Broccoli in cauliflower is also rich in carotene and flavonoids. Carotene can be converted into vitamin A in the human body, which can protect the skin and vision and enhance immunity.

3. What are the vegetables in autumn? 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 to eat it raw. It is beneficial to your 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.

4. What are the vegetables in autumn? Red pepper

The peel of red pepper contains a variety of minerals, vitamin C, protein, dietary fiber, etc., while the seeds contain capsaicin. In addition to being rich in carotene, a red pepper also contains about 5,000 international units of vitamin A, which can meet the daily requirement of adults, and more than 100 mg of vitamin C. These antioxidants can neutralize harmful oxygen molecules and free radicals in the body and are beneficial to human health.

5. What are the vegetables in autumn? Onions

Onions contain a substance called "quercetin"9, which is one of the most effective natural anti-cancer substances known to date. It can prevent the biochemical mechanism in the body from mutating and control the growth of cancer cells, thus having an anti-cancer effect.

Common Misconceptions About Eating Vegetables

1. Cut first and then wash

Many nutrients and beneficial substances in vegetables are water-soluble. When vegetables are chopped into small pieces, a large amount of nutrients will be lost into the water during the washing process. The correct way is to wash first, cut and then cook.

2. Squeeze out the vegetable juice

When making the filling for wontons or buns, the vegetables need to be chopped finely, and a large amount of juice will flow out. Some people squeeze out the juice to make it easier to shape or wrap stuffing, thus discarding 70% of the vitamins and minerals in the dish. The correct way is to chop and stir the vegetables together with dried tofu, mushrooms, meat, etc., so that the juice of the vegetables can seep into other fillings. This can also make the buns more delicious.

3. Long-term storage of vegetables

Not only do wilted vegetables taste bad, but most of their vitamin C is destroyed. The non-toxic nitrates in vegetables will be reduced to nitrites, which can convert normal hemoglobin into methemoglobin, which no longer has the ability to carry oxygen. In severe cases, it can cause cyanosis, shortness of breath, and other symptoms on the nails, lips, and even the entire body. So try to eat fresh vegetables.