What kind of vegetables are best for you to eat this fall?

Vegetables are an indispensable food in our daily life. What are the benefits of eating vegetables and how much do you know? Without understanding the benefits of eating vegetables, you cannot really fall in love with vegetables.

1. Cabbage

Cabbage, also known as cabbage, cabbage, cabbage, Taiwanese is called glass dish, is the cruciferous cabbage stems and leaves. Native to the Mediterranean coast, it is commonly cultivated in China. According to its shape, it can be divided into three types: flat, sharp and round. The cabbage leaf is large and thick, and it is a vegetable with high nutritional value. It has an important health care function and is a natural anti-cancer medicine. The important cabbages include Brussels sprouts, kale, cabbage, kale, and red cabbage. The first four kinds of cabbages are among the 30 anti-cancer fruits and vegetables recommended by the American Cancer Society.

Spinach

Lauraceae spinach is an annual or biennial herb. Also known as Bozi, Persian grass. Use leaves and tender stems for food. Originating in Iran, it was cultivated 2,000 years ago. Later spread to North Africa, the Moors spread to Spain and other countries in Western Europe. China had cultivated spinach in the Tang Dynasty at the latest. Spinach stems and leaves soft and smooth, delicious and fresh, rich in vitamin C, carotene, protein, and iron, calcium, phosphorus and other minerals. In addition to eating fresh vegetables, it can also be dehydrated and dried. Spinach contains a large amount of beta-carotene and iron and is an excellent source of vitamin B6, folic acid, iron and potassium. The rich iron has an ameliorating effect on iron-deficiency anemia. It can make people look ruddy and shine, and is therefore respected as a beauty product.

The spinach leaves contain chromium and an insulin-like substance, which acts very similar to insulin and keeps blood sugar stable. The rich vitamin B content makes it possible to prevent vitamin deficiency such as angular cheilitis and night blindness. Spinach contains a large number of antioxidants such as vitamin E and selenium, which have anti-aging effects and promote cell proliferation. They both activate brain function and increase youthful vitality, helping prevent aging of the brain and preventing Alzheimer's disease. A Harvard University study also found that middle-aged and elderly people who eat 2 to 4 times a week of spinach can reduce the risk of retinal degeneration through the intake of vitamin A and carotene, thus protecting eyesight.

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