Water Spinach
Water spinach is a popular vegetable in family meals. It is considered as the “longevity vegetable”, “better than meat, cheaper than medicine”. This vegetable has the highest iron content among fresh vegetables. The taste of water spinach is sweet and cool, and it contains many essential nutrients for the body. The iron content in water spinach is relatively high. Consuming water spinach can help reduce inflammation, be beneficial for bones, prevent cardiovascular diseases, and diabetes…
The high iron content in water spinach helps increase hemoglobin and red blood cells. Therefore, it is very beneficial food for anemic patients. Eating water spinach regularly also helps stabilize blood sugar, improve type 2 diabetes. Water spinach is suitable for use in summer to cool and detoxify the body very well.
In addition, water spinach contains beneficial substances such as antioxidants. People are interested in using water spinach to treat high blood cholesterol because some studies on animals have shown that when they eat water spinach, it can reduce total cholesterol and LDL cholesterol, while increasing HDL cholesterol. However, eating water spinach seems not to have these benefits in humans.
Mung Bean Sprouts
Mung bean sprouts are usually grown from green beans, but they can also be grown from soybeans, black beans, or red beans. However, the mung bean sprouts we buy in the market are soaked from green beans. They are sold at a very cheap price but have the effects of cooling heat, detoxification, diuretic, thirst quenching, and digestive aid.
Eating a lot of mung bean sprouts helps protect the body’s cells, prevent aging, and prolong lifespan. Mung bean sprouts also contain a large amount of vitamins and minerals that help protect the blood vessels and improve blood circulation.
In addition, mung bean sprouts contain a lot of vitamin C, which helps strengthen the immune system. You can eat them raw, make salad, pickle them, dip them in hot pot, or cook soup, all are delicious.
Chives
Chives are not only widely used in dishes…, but also a medicinal plant that can treat many diseases. The plant has strong medicinal properties and a very distinctive aroma.
Chives are called the kidney vegetable, which nourishes and promotes digestion. This vegetable also contains many vitamins and dietary fiber, which have the effects of treating constipation and preventing colon cancer. In addition, chives also have the function of dissipating blood stasis, promoting blood circulation, and detoxifying. People can process chives by cooking soup with shrimp or meat, or stir-frying with eggs…
According to Traditional Chinese Medicine, chives have specific medicinal effects. Fresh chives have a warming nature, a spicy taste; they enter the Meridians of the Liver, Spleen, and Kidney. They have the effects of warming the middle, promoting Qi circulation, dispelling stagnation, and detoxifying. They are often used to treat chest pain, abdominal pain, nausea, and traumatic injuries… Chive roots have a warm nature, a spicy taste, with the effects of warming the middle, promoting Qi circulation, dispersing stagnation. They are often used to treat chest and abdominal pain caused by food congestion, tropical climate, and various types of itchiness… Chive seeds have a warm nature, a sweet and spicy taste; they enter the Meridians of the Liver and Kidney. They have the effects of nourishing the Liver and Kidney, strengthening the essence. They are often used as a medicine to treat frequent urination, nocturnal emission, premature ejaculation, and weak lower back and knees.
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