Revealing the 8 foods that the elderly must eat to ward off the cold in winter

Soybean sprouts

Soybean sprouts are the product of soybeans soaked and germinated in water. During this process, under the action of their own enzymes, the protein structure in soybeans becomes loose, the digestibility and biological potency of the protein are improved, and the content of vitamins B1, B2, C and water-soluble fiber are increased, making it an ideal highly nutritious vegetable.

　Milk

Milk is one of the best sources of nutrients for the human body. The protein contains 9 essential amino acids for the human body; the fat particles are small and highly dispersed, so the digestibility is high; the carbohydrates in milk are mainly lactose, which is beneficial to the reproduction of lactic acid bacteria and inhibits the growth of putrefactive bacteria. Traditional Chinese medicine believes that milk has a sweet and flat taste, and has the functions of nourishing the body, promoting body fluids, moistening the intestines, and quenching thirst. We need to pay special attention to calcium supplements in winter, and milk is not only rich in calcium, but also easy to absorb.

Black beans

Black beans have the highest protein content among all kinds of beans, more than twice as much as pork shank. The fats it contains are mainly monounsaturated fatty acids and polyunsaturated fatty acids, of which 50% are essential fatty acids needed by the human body, as well as phospholipids, daidzein, and biotin. Therefore, eating black beans does not cause the risk of hyperlipidemia and can also lower cholesterol. Traditional Chinese medicine believes that black beans are mild in nature and sweet in taste, and have the function of moistening the intestines and replenishing blood.

Shiitake mushrooms

Shiitake mushrooms contain a variety of vitamins and minerals, more than 50 enzymes and free amino acids, choline, adenine, ergosterol and lentinan, which can inhibit the synthesis of cholesterol in the body, promote the decomposition and excretion of cholesterol, and prevent the increase in blood lipids.