Can you eat high-quality vegetables with rich nutrition every day? Nutritionists reveal ways to avoid eating

Gaoli (or pistachio, sweet blue, and cabbage) is famous for its dense leaf leaf and crispy texture. It has many cooking methods and is rich in nutrients. Currently, there are more than 400 varieties of high-quality vegetables, but green high-quality vegetables, purple high-quality vegetables and Chinese cabbage are the most popular, and China is also the largest producer. Regardless of where the high-quality vegetables are produced, its nutrition is praised. According to the report of the USA Today, the US Department of Agriculture pointed out that a raw green high-algae contains protein, calcium, leaf acid, oxidation, sulfur, vitamin C and K. Nutritionist Leslie Bonci pointed out that glutinous vegetables are rich in insoluble fiber, which helps regulate blood sugar and absorb the rules.

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Bonchi pointed out that cruciferous vegetables such as galactiae can also reduce the risk of pre-colon cancer, because they are other plant compounds such as glucosinolates, including isothiocyanate and sulforaphane; another nutritionist, Katherine Tallmadge pointed out that "the thiothion is particularly important because it adjusts the mechanism of genes and non-causality, and prevents liver, chest, lung and kidney-inducing genes and non-genetic mechanisms, which are very effective."

Taumaji pointed out that albicans also contain important plant nutrients such as anthocyanins, which can reduce the chance of some diseases, such as heart disease and neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease.

High-lipid vegetables have very low heat content, and about 200 calories for medium and small sizes. In addition, because they are rich in fiber and give people a sense of footfeeding, they are ideal food for weight management and human health.

Someone will ask, can you eat high-quality vegetables every day? Although glutinous vegetables are healthy, some people think it is appropriate to eat glutinous vegetables. Nutritionist Caroline Susie said that the fibers and natural sulfides of albicans can cause some people to have a big belly or fart too much. But she pointed out that cooked high-alkali vegetables can reduce the kidney and be more digestible.

Responsible editor: Gu Zihuan