Spring is a good time for “nourishing the liver and nourishing the yang”! In addition to eating more green vegetables, eat these ingredients in three periods to enhance immunity

The plan for a year lies in spring, and the way to keep in good health also lies in spring! The best season for health preservation is spring, and health preservation requires eating seasonal foods unique to that season.

“Huangdi Neijing” mentions:Liver, Green enters the liver; summer nourishes the heart, red enters the heart; autumn nourishes the lungs, white enters the lungs; winter nourishes the kidneys, black enters the kidneys. In spring, the five elements belong to wood, and the liver also belongs to wood. In the “Huangdi Neijing”, there is also a record that “the liver governs spring”, which shows that the liver of the human body corresponds to spring, and the function of the liver is most vigorous in spring. Therefore, spring is the season for nourishing the liver. You can eat more liver-nourishing foods to enhance the detoxification function. For example, many dark green vegetables are good choices. The focus of the diet is “nourishing the liver and nourishing the yang”. It is recommended to have a light diet, reduce greasy food, and add more sweet and sour food.

5 Fruits and Vegetables for Spring

In spring, you should eat a light diet, and at the same time take in more dietary fiber to help the body detoxify. Chen Shiting, a nutritionist at Kangning Hospital, recommends 5 kinds of fruits and vegetables suitable for spring intake:

1. Everyone has heard the allusion of looking at plums
to quench thirst. It means that when you think of sour plums, your saliva will naturally secrete. Because plums are rich in organic acids and phenolic compounds, which can promote the secretion of digestive juices, including saliva, and achieve appetizing effects. When you find that you have a loss of appetite and can’t eat, you might as well eat a few crispy plums and drink some plum vinegar, which will help to open the stomach. appetite. Plums are not recommended to be eaten raw because of their sour taste. After being pickled and soaked in vinegar, they are more suitable for the stomach.

2. Loquat
“Compendium of Materia Medica” records that loquat has the functions of eliminating phlegm, moistening the lungs, and promoting body fluid. The vitamin A content of loquat is high, which can help improve eye fatigue and help the normal differentiation of epithelial tissue; and its calories are quite low, 6 loquats only have 38 calories, and people who lose weight can eat in moderation, which can not only supplement dietary fiber Not afraid of being fat.

3. Spinach
Every time Bu Pai is bullied, his muscles will swell immediately after eating a can of spinach. Although the plot is exaggerated, the image of spinach as good for health is deeply rooted in the hearts of the people. Spinach is a yellow-green vegetable. Because it contains a lot of β-carotene, it can prevent the function of active oxygen, prevent cell canceration, and inhibit the growth of cancer cells. Spinach is rich in dietary fiber and can help lower blood cholesterol. However, spinach has high oxalic acid content, so it is not recommended to eat it with high-calcium and high-iron foods, otherwise it will inhibit its absorption. Therefore, when cooking spinach, you can boil it first to reduce oxalic acid, and do not use hot water that has been blanched.

4. Peas
Peas are divided into two types: soft pods and hard pods. Both the kernels and pods of the soft pods are edible, crisp and refreshing; the hard pods can be eaten together with the pods in the early stages of growth. After the pods become thick and hard, it is not recommended to eat them. , the pea kernels taken out are classified as starch; peas are rich in vitamin B group, vitamin A, carbohydrates, protein and dietary fiber, which can prevent the synthesis of human carcinogens, promote intestinal peristalsis, and prevent constipation.

5. Leek
Leek is rich in antioxidant substances, such as sulfide, β-carotene, vitamins A and C, dietary fiber, etc., which have preventive effects on gastric cancer, colorectal cancer, skin cancer, lung cancer, liver cancer, etc.; the content of leek seeds High calcium content helps the formation of bones and teeth, enhances the elasticity of blood vessels, and improves blood pressure.

Taiwan’s Spring Vegetables and Fruits

In addition to the above five kinds of vegetables and fruits recommended by nutritionists, there are many vegetables and fruits that are abundant in spring in Taiwan. Eating in accordance with the seasons is the best way to maintain health.

What ingredients can be eaten in spring to boost immunity!

The use of ingredients in spring can be divided into three periods (early spring, mid-spring, and late spring):

1. Early spring:
At this point in time, the weather is not too hot. At this time, the yang energy of the human body is just beginning to be activated. You can choose ingredients that are warmer, more pungent, and can make the body sweat, such as ginger , onion, garlic, leek, bean sprouts, spring bamboo shoots, asparagus. In addition, adding more high-quality protein, such as eggs, beans, fish, meat, and milk, can help increase muscle strength and improve immunity.

2. Mid-spring:
The climate is relatively stable. Instead, reduce the intake of acidic foods and eat sweeter foods to nourish the spleen and stomach, such as yams, lotus seeds, jujubes, honey, mung beans, and edamame.

3. Late spring:
It is approaching summer, and the temperature is almost as hot as summer, and summer is a season that easily causes gastrointestinal diseases, so it is necessary to take care of the spleen and stomach early. Do not eat too heavy-tasting food, try to eat a light diet to rest the stomach, eating ice and drinking cold water will increase the burden on the stomach, so avoid raw and cold food. If you have skin allergies and itchy skin, it is not recommended to eat: roasted, fried, spicy, sesame oil chicken, ginger duck, lamb stove.

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