7 kinds of vegetables that common people must eat for health preservation in winter

　　carrot

　　Carrots have been known as "little ginseng" since ancient times. They are sweet and mild in taste and can be eaten to nourish the spleen and stomach. Carrots are best eaten stewed and stir-fried. Stewed food can retain more than 93% of carotene, and fried food can also retain more than 80% of carotene. However, raw food and cold salad can only absorb 10%.

　　Chinese cabbage

　　It tastes bitter and slightly cold, nourishes the stomach and harmonizes the stomach, and stimulates the intestines and stomach. Chinese cabbage contains a lot of vitamin C and calcium, as well as phosphorus, iron, carotene and vitamin B. There is also a kind of cabbage, namely cabbage, which has a bitter and mild taste. It can benefit the heart and kidneys, strengthen the spleen and stomach, and can relieve pain and promote healing of gastric and duodenal ulcers.

　　spinach

　　Spinach is a vegetable with extremely high nutritional value. Pointed-leaf spinach has long petioles, thin leaves, thick roots, and high sugar content; round-leaf spinach has large and thick flesh. The carotene content in spinach is much higher than that of other vegetables. Although the ascorbic acid is lower than that of peppers, it is higher than that of tomatoes. The vitamin K that has hemostatic effect in spinach is the highest among leafy vegetables. Rich in riboflavin, it also has the effect of preventing mouth ulcers, cheilitis, glossitis, and dermatitis.

　　celery

　　Celery is cool in nature, sweet and pungent, non-toxic, calms the liver and strengthens the stomach. It is rich in protein, sugar, carotene, vitamin C, amino acids, etc. It can stimulate the central nervous system nerve , promotes the secretion of gastric juice, increases appetite, and has an elimination effect. Celery can be fried with dried cilantro, shredded pork, etc., all of which are brightly colored and fragrant.