Spinach: Spinach is also known as spinach J and Persian grass. The leaves and young stems are used for food. Spinach is native to Iran and was cultivated 2000 years ago. It was later spread to North Africa, and by the Moors to Western Europe, Spain and other countries. In China, spinach was cultivated as late as the Tang Dynasty. Spinach stems and leaves are soft and tender, tasty and fresh, rich in vitamin C, carotene, protein, and minerals such as iron, calcium and phosphorus. In addition to being eaten fresh, it can also be dehydrated and dried and frozen. Spinach contains high amounts of beta carotene and iron, and is also an excellent source of vitamin B6, folic acid, iron and potassium. It is also an excellent source of vitamin B6, folic acid, iron and potassium. The richness of iron in it improves iron deficiency anemia and makes the face look rosy and radiant, thus it is revered as an excellent product for skin care. Spinach leaves contain chromium and an insulin-like substance that acts very similarly to insulin to keep blood sugar stable. The rich content of B vitamins enables it to prevent vitamin deficiencies such as xerostomia and night blindness. Spinach contains high levels of antioxidants such as vitamin E and selenium, which are anti-aging and promote cell proliferation, both activating brain function and enhancing youthfulness, helping to prevent brain aging and Alzheimer’s disease. A Harvard University study also found that middle-aged and elderly people who consumed spinach 2 to 4 times a week had a reduced risk of retinal degeneration due to the intake of vitamin A and carotenoids, thus protecting their eyesight. The carotene content of spinach is comparable to that of carrots, and a person who eats 50 grams of spinach a day can meet the body’s normal needs for vitamin A; the vitamin C content is more than twice as high as that of tomatoes. Tip: If you have high blood pressure, constipation, headache, red face, you can wash fresh spinach into boiling water for three or five minutes, take out and chop, with a little sesame oil, salt and other accompanying food, twice a day when the food is very effective. The actual fact is that you can find a lot of people who have been in the business for a long time. Shepherd’s Purse: Shepherd’s Purse is sweet and light, slightly cold, cools the blood and stops bleeding, clears the liver and eyes, and clears heat and diuresis. Tip: If you are a patient with high blood pressure and arteriosclerosis, use 60 grams of fresh water chestnut and boil the soup with the right amount of water daily to improve the symptoms of dizziness and headache. Cabbage: Cabbage, also known as cabbage, is the stem and leaves of the cruciferous plant kale. Native to the Mediterranean coast, now commonly cultivated in China. According to its shape, it can be divided into flat, pointed, round head three. Cabbage has large and thick leaves, is a vegetable with high nutritional value, and has important health effects, is a natural cancer prevention medicine. It even ranks among the thirty best cancer-preventing fruits and vegetables recommended by the American Cancer Society. Yam: Yam is especially suitable for spring consumption, it is rich in nutrients and has the ability to strengthen the spleen and benefit the qi, which can prevent the liver from hurting the spleen in spring; it can nourish the kidney and benefit the essence, which can strengthen the body’s resistance. Tip: Boil rice into porridge, add sugar and steamed and mashed yam puree and stir well, can strengthen the spleen and lung, nourish the kidneys and benefit the essence, strengthen the body, very suitable for the weak and sickly and the elderly to eat, if you add red dates to cook, the nourishing effect is better. Jujube: Jujube is sweet and mild in nature and is especially suitable for spring. Tip: For people who are weak and have a poor appetite, they can usually eat more jujube rice: rice is the main ingredient, with some red dates, which is bright, refreshing and sweet. Lettuce: Lettuce contains a variety of vitamins, including a richer content of iron. Tip: Lettuce leaves have a higher nutrient content than romaine lettuce, with more than 100 times higher carotene and 15 times higher vitamin C. Therefore, they should not be discarded. Alfalfa sprouts: The protein content of alfalfa sprouts is higher than other beans, and 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, which are rich in nutrients, low in calories, refreshing and delicious, and are good for health when eaten raw, and can transform acidic blood into weak alkaline. It contains high amounts of vitamin E, which prevents the production of lipid peroxide, strengthens blood vessels, and improves blood circulation. Although alfalfa sprouts have many benefits, try not to eat them raw. Red pepper: The peel part of red pepper contains many minerals, vitamin C, protein and edible fiber, while the seeds contain capsaicin. In addition to being rich in carotenoids, a single red pepper contains about 5,000 international units of vitamin A, which is enough to meet the daily requirement of an adult, and more than 100 mg of vitamin C. These rich antioxidants neutralize harmful oxygen molecules in the body and are beneficial to human health. Eggplant: Eggplant is a rare purple vegetable with unique nutritional value. It contains many vitamins as well as mineral elements such as calcium, phosphorus and iron. Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can keep the cholesterol level in the blood from increasing, which has positive significance in delaying human aging.