With a large supply of fresh fruits and vegetables available now, which ones are the most seasonal and healthiest?
Loquat, known as the "King of Fruits," helps prevent colds.
Loquat is known as the first fruit of spring in Lingnan (southern China). It has a sweet taste and makes your throat feel comfortable after eating it. Loquats bear fruit in spring and ripen in early summer. In the past, they were generally available in May, but now in some southern regions, loquats are already ripe in March or April, and they are also starting to appear in northern markets.
Loquats are rich in carotene, ranking among the top three fruits in this regard. They also contain abundant B vitamins and potassium, and eating them in moderation is beneficial for protecting eyesight, moisturizing the skin, and controlling blood pressure. The fruit is rich in organic acids such as malic acid and citric acid, which can stimulate the secretion of digestive glands and increase appetite. Eating loquats can not only stimulate appetite but also help prevent colds.
Loquat is known as the "King of Fruits" not only for its nutritional advantages but also for its health benefits. Loquat has extremely high medicinal value; its fruit, seeds, flowers, leaves, peel, roots, and honey can all be used in medicine. The Compendium of Materia Medica records that "loquat can nourish the five internal organs and replenish the heart and lungs," thus providing health benefits for those with dry coughs. Furthermore, loquat leaves contain amygdalin, which has been proven to have expectorant and antiasthmatic effects.
Loquats are a fruit with a short season, so it's best to buy some for your family while they're in season. When buying, choose the ripest ones, selecting those with orange-yellow skin, intact fuzz, and no unripe fruit. Always peel loquats before eating them; the seeds are inedible because unripe loquats or the skin and seeds contain amygdalin, which is toxic. Even ripe loquats shouldn't be eaten in large quantities at once; one or two is sufficient.
Waist Mang is
The mangoes are bright yellow, about the size of an egg, pointed at one end and round at the other, and very juicy and sweet. Spring has arrived, and mangoes have come as promised. There is a small mango called "waist mango" that is especially sweet.
"It's probably named for its small and slender shape, reminiscent of a willow's waist," explained Song Xin, a nutritionist at Beijing Chaoyang Hospital. Mangoes are known as the king of tropical fruits, prized for their sweet flavor, and the "small waist mango" boasts one of the best textures among mangoes. Although mangoes are high in fiber, the "small waist mango" is exceptionally smooth and delicate, with a rich, sweet aroma that makes it truly irresistible.
"Just by looking at the color of the mango, you can tell that it is rich in carotene," said Song Xin. Carotene can be converted into vitamin A in the body, which not only protects the eyes but is also very good for the skin. Ladies who love beauty should not miss it.
Many people experience itchy corners of their mouth or throat after eating mangoes, which is an allergic reaction. Song Xin suggests slicing off the mango flesh and cutting it into small pieces to prevent the mango juice that causes the allergy from getting into the corners of the mouth. If it's a throat allergy, drink some plain water immediately.
Wang Jing, a national level-two public nutritionist, said that you can choose some fruits you like and mix them with mango and yogurt to make a fruit salad, because mango can enhance the flavor, so it will taste better.
Strawberries are beneficial for moisturizing the lungs, promoting fluid production, diuresis, and reducing swelling.
Speaking of strawberries, Sun Shuxia, president of the Food Nutrition and Safety Professional Committee of the China Health Care Association, praised them highly, saying, "Just look at that tempting red color; its anthocyanin content is bound to be high, no wonder it was the 'antioxidant champion' before blueberries appeared." Moreover, strawberries are also high in vitamin C, containing 47 milligrams per 100 grams, higher than oranges. In addition, strawberries are rich in organic acids, pectin, and other nutrients, truly making them a "comprehensive champion" among fruits.
Choose strawberries that are medium-sized, evenly colored, and firm. Strawberries that are too large, especially those with cracks, are likely to have been treated with excessive growth hormones. Strawberries with large green or yellow patches are also not good, as they tend to have lower anthocyanin content.
Traditional Chinese medicine believes that strawberries are sweet and cool in nature, and have the effects of moisturizing the lungs, promoting fluid production, and relieving urination and swelling. People with lung heat or difficulty urinating may wish to eat more strawberries. However, people with poor gastrointestinal function should not eat too many. Elderly people with poor teeth can also use a blender to make strawberries into a puree to eat, or spread the puree on bread slices. Mothers can also make strawberry salads and strawberry pies for their children.
"Red-beaked Green Parrot" spinach roots are truly pesticide-free.
Spinach roots, nicknamed "red-beaked green parrots," are rich in nutrients, but we often think they're tough and unpalatable, so we throw them away. In fact, spinach roots are rich in fiber, vitamins, and minerals, and growing underground without contact with the outside world, making them a truly pesticide-free food.
Let me introduce a healthy and delicious way to eat spinach roots – a colorful mixed salad. Main ingredients: spinach roots, black fungus, dried bean curd sticks, carrots, glass noodles, fried peanuts, cilantro. Seasonings: minced garlic, salt, light soy sauce, rice vinegar, sesame oil.
The method is to wash the spinach roots, soak them for 3 minutes, and blanch them together with the chopped wood ear mushrooms, dried bean curd sticks, glass noodles, and soaked carrots. Crush the fried peanuts and chop the cilantro. Put all these ingredients in a bowl, add minced garlic, salt, light soy sauce, etc., mix well, and drizzle with a little sesame oil.
Spinach roots have a bitter taste but a sweet, savory texture and are rich in nutrients. Adding mushrooms, nuts, and soy products creates a complementary nutritional profile. Furthermore, vermicelli can absorb nutrients from the water in the vegetables.
Bok choy can clear dryness, moisturize the lungs, and whiten the skin.
Romaine lettuce contains a large amount of nutrients such as calcium, iron, protein, fat, and vitamins. It has benefits such as lowering cholesterol, clearing dryness and moisturizing the lungs, and resolving phlegm and relieving cough. It is a low-calorie, high-nutrient vegetable.
This recipe teaches you how to make stir-fried romaine lettuce roots. The main ingredient is romaine lettuce roots, and the other ingredients include sliced garlic, dried chili peppers, light soy sauce, rice vinegar, sugar, and salad oil. The method is as follows: Wash the romaine lettuce roots, smash them with the back of a knife, and cut them into sections. Slice the garlic beforehand and let it sit for 15 minutes. Place the garlic slices and dried chili peppers on top of the romaine lettuce roots, then pour hot oil over them (this will release the stir-fry flavor). Add light soy sauce, rice vinegar, sugar, etc., and mix well.
Nutritional Review: This method of preparing romaine lettuce results in a vibrant green and crisp texture, with a bittersweet flavor, a tangy and spicy aftertaste, and an appetite-stimulating and spleen-strengthening effect. It is rich in dietary fiber, calcium, iron, protein, vitamins, and other nutrients. Especially in spring, eating more raw vegetables can help clear dryness, moisturize the lungs, whiten the skin, prevent chronic diseases, and effectively increase nutrient intake.
Broccoli is extremely high in Vitamin C.
Cauliflower is extremely high in vitamin C, which is beneficial for children's growth and development and enhances the body's immunity. Cauliflower also contains antioxidants, and long-term consumption may reduce the incidence of breast cancer, colorectal cancer, stomach cancer, and other cancers.
Cauliflower roots can be used to make pickles. Ingredients: Main ingredients include cauliflower roots and carrots; seasonings include sliced garlic, sliced ginger, a little white wine, dried chili peppers, star anise, Sichuan peppercorns, rice vinegar, light soy sauce, salt, and sugar. Instructions: Wash the cauliflower roots, peel off the tough outer skin, and cut them into thin strips (like carrots). Place them in a bowl. Add the seasonings to the chopped main ingredients in order, mix well, seal with plastic wrap, and place in a cool, dark place (or refrigerate) to pickle for two days.
These kimchi can be served as an appetizer or with drinks. Homemade kimchi is delicious and healthy, so let's make some together! It's recommended not to make it too salty; you can add salt when eating to prevent the formation of nitrites.
