8 health-preserving foods in late spring and early summer

　　【Lettuce】： Contains a variety of vitamins, among which iron is the richest.

　　Tips: The nutritional value of lettuce leaves is higher than that of lettuce, including more than 100 times higher carotene and 15 times higher vitamin C. Therefore, it should not be discarded.

　　【Chinese chives】: 500 grams of leeks contains 5 to 10 grams of protein, 5 to 30 grams of sugar, 20 mg of vitamin A, 89 mg of vitamin C, 263 mg of calcium, 212 mg of phosphorus, and volatile oil. In addition, leeks also contain antibiotics, which have seasoning and sterilizing effects.

　　Tips: As the saying goes, "leeks are fragrant when eaten in spring, but smelly when eaten in summer." The climate in spring is cold and warm, so it is necessary to maintain the Yang Qi, and leeks are warm in nature and are most suitable for the human body's Yang Qi.

　　【onion】: The content of vitamin C is 10 times higher than that of apples and 2 times higher than that of citrus. Onions also contain allicin, which has a strong bactericidal effect.

　　Tips: Chop 500 grams of green onions and 250 grams of garlic, add 2000 grams of water to boil, and take it 3 times a day, one cup each time, to prevent influenza; if you have stomach pain, excessive gastric acidity, or indigestion, you can mash 4 green onions and add 200 grams of brown sugar. Take it for several days to be effective.

　　【Shepherd's Purse】: It has a sweet taste and slightly cold nature. It can cool blood and stop bleeding, clear liver and improve eyesight, clear away heat and diuresis.

　　Tips: If you are a patient with high blood pressure or arteriosclerosis, use 60 grams of fresh shepherd's purse every day, add an appropriate amount of water, boil the pot, and stir. egg 3. Eating eggs and drinking soup can improve the symptoms of dizziness and headache.