It turns out that cancer cells are most afraid of these three dishes, you know? you should eat more.

Leek is a food with high nutritional value, in addition to containing protein, fat and carbohydrates, it is also recommended that it is rich in vitamins and minerals. For example, 100g leek, the food composition table records vitamin A: 235mg, carotene: 1410 mg, potassium: 247mg. What does a high number of vitamins and carotene mean? This is good for improving eyesight and relieving eye tiredness. it is very suitable for people who use computers for a long time, and high carotene is good for enhancing immunity, preventing tumors, anti-oxidation and anti-aging. Foods with high potassium content are very suitable for people with high blood pressure.

Leek can also benefit the liver and stomach: leek contains volatile essential oils and sulfides and other special ingredients, emitting a unique spicy smell, helping to dredge liver qi, increase appetite and enhance digestive function. In addition, Scrambled Egg with Leek, chives pancakes, leek dumplings are very good leek can be fried, mixed, do ingredients, do stuffing and so on. Eating during the Spring Festival is good for the liver. The quality of leek is the best in early spring, the second in late autumn, and the worst in summer. Overnight cooked leek should not eat leek and shrimp side dishes, can provide high-quality protein, while the crude fiber in leek can promote gastrointestinal peristalsis, keep defecation unobstructed.

Hot food seems to protect us from the cold. In fact, chili peppers also have very good benefits. Soaking chili peppers in wine can relieve lower limb pain and joint discomfort. For thousands of years, spicy food was often thought to be able to remove phlegm, and now it seems to be the same. Spicy food can dilute the secreted mucus and help sputum to be coughed so as not to obstruct the respiratory tract.

Spring onion dietotherapy: spring onions taste pungent and warm; it has the effect of invigorating yang and promoting blood circulation, detoxification, sweating and relieving surface. Spring onion practice: eat spring onions every day, which is good for your health. Spring onions can be eaten raw or cold as a side dish. As seasoning, they are mostly used in meat, fishy, stewed, and other dishes and soups with peculiar smell. They also add flavor and flavor to dishes and soups without peculiar smell. According to the different main ingredients, it can be cut into green onions and mixed with chopped onions, which should not be fried or fried for too long.

Antipyretic, expectorant: the volatile oil and other active ingredients of onions can stimulate the sweat glands of the body to achieve the effect of perspiration and heat dissipation; onion oil stimulates the upper respiratory tract and makes sticky phlegm easy to sputum out. Promote digestion and absorption: spring onions also stimulate the secretion of digestive juices in the body, which can strengthen the spleen and appetizer and increase appetite. Antibacterial and antiviral: allicin in onions has obvious effect on resisting bacteria and viruses, especially on Shigella dysenteriae and skin fungi. Anti-cancer and anti-cancer: the pectin contained in chives can significantly reduce the incidence of colon cancer and has anti-cancer effect. Allicin in onions can also inhibit the growth of cancer cells. Spring onions are suitable for the crowd: the general population can eat.

Spring onion dietotherapy: spring onions taste pungent and warm; it has the effect of invigorating yang and promoting blood circulation, detoxification, sweating and relieving surface. Spring onion practice: eat spring onions every day, which is good for your health. Spring onions can be eaten raw or cold as a side dish. As seasoning, they are mostly used in meat, fishy, stewed, and other dishes and soups with peculiar smell. They also add flavor and flavor to dishes and soups without peculiar smell. According to the different main ingredients, it can be cut into green onions and mixed with chopped onions, which should not be fried or fried for too long.