There are many kinds of vegetables on the market, and the nutrition of different vegetables varies. In general, red is rich in lycopene, which can increase vitality; yellow carotenoids, protect eyesight, purple anthocyanins, prevent aging; green is rich in carotene and flavonoids, protecting the liver; white High moisture and sugar content, beautiful skin and lungs. Song Yanhui, an associate researcher at the Beijing Vegetable Center, told the Life Times that even if the vegetables are of the same color, the nutrition will vary, and the color should be changed after a while. Tomatoes: There are many red lycopene and many yellow carotene. Red tomatoes contain more lycopene and can effectively prevent and treat diseases caused by aging and reduced immunity. The yellow lycopene content is small, but contains more carotene to prevent the skin from drying and rough. Bell pepper: Red contains the most vitamins. Red bell pepper has the highest vitamin content, containing 140 milligrams per 100 grams. The vitamin content of green and yellow bell peppers can only reach half. Red bell pepper is also rich in beta-carotene, vitamin B6, vitamin E and folic acid. Carrot: Yellowish eye protection, reddish heart care. Yellow carrots are rich in lutein and are good for eye health. Red carrots contain lycopene, which is good for heart health and also has certain preventive effects on some cancers. Onion: purple skin containing anthocyanin, white, yellow skin complement C. Violet skin onion protein, dietary fiber and calcium, potassium, sodium and other mineral content than yellow, white skin; but the latter two carotene, vitamin C content than purple skin, anti-fatigue effect is good. Purple skin onion also contains phytochemical anthocyanins, which is a strong antioxidant. It protects the body from free radical damage, inhibits inflammation and allergies, and anti-aging. Cabbage: The content of purple anthocyanins is high. White cabbage is also known as cabbage. Purple is also called purple cabbage. Both contain a lot of vitamin C, cellulose and carbohydrates. There is not much difference in the nutrition of cabbage and purple cabbage, but purple cabbage contains a lot of anthocyanins. Cauliflower, green broccoli vitamin A content is high. Both cauliflowers are rich in protein, carbohydrates, cellulose, carotene, and vitamin A. However, broccoli has more carotene and more vitamin A than cauliflower, and its content is more than 200 times that of cauliflower. In the end, Song Yuhui suggested that families can use the color to eat vegetables; because the taste of the same kind of vegetables is similar, they can also mix and match when cooking. If you can use cauliflower, broccoli fried a "garlic double flower", with yellow, red tomatoes to make a sweet and sour refreshing salad.
Salted Kelp Roots
The original ecological kelp means that we pack the young kelp with saturated salt water directly after washing without any preservatives.Original ecological products are the favourite of housewives.
Salted kelp:
How to eat:
The difference between deep sea kelp and traditional ordinary kelp
Nutrational Effects
Salted Kelp Roots,Sea Kelp,Organic Kelp,Organic Kombu Shandong Haizhibao Ocean Science and Technology Co.,Ltd. , https://www.haizhibaoseafood.com
