In early spring, everything recovers, but the climate is still unstable, from warm to cold. When the temperature difference is large, the blood vessels will shrink rapidly, easily causing a sudden rise in blood pressure and increasing the risk of cardiovascular disease. For cardiovascular health, it is recommended to use seasonal ingredients asparagus and pumpkin to make this healthy meal "Asparagus and Lily Fried Pumpkin", which not only has high overall nutritional value, but also is affordable.
Pumpkin is an unrefined whole grain, and asparagus is a vegetable. Both are rich in dietary fiber, folic acid, potassium, and magnesium, which can help improve blood pressure and cholesterol. Orange-colored pumpkins contain a lot of beta-carotene. In addition to protecting the eyes, some studies have also pointed out that beta-carotene helps reduce the incidence of cardiovascular disease.
Green asparagus contains Rutin, a flavonoid phytochemical with super antioxidant power, which can prevent low-density lipoprotein oxidation, maintain blood vessel elasticity, and prevent arteriosclerosis.
Lily is used for both medicine and food. As a traditional Chinese medicine, it has the effects of calming the heart and soothing the nerves, nourishing yin and moistening the lungs; as an ingredient, its nutritional content, dietary fiber content and cardiovascular benefits are similar to those of pumpkin, so it is also a good choice for dishes. .
Finally, I would like to remind everyone that since the main nutrients of pumpkin and lily are carbohydrates, remember to appropriately reduce the intake of rice and noodles when eating to maintain a balanced nutrition!
1. First, cut the pumpkin into strips, asparagus into sections, and lilyWash clean.
2. Steam the pumpkin for about 10 minutes, scald the lily and asparagus and set aside.
3. Heat the wok and sauté the minced ginger until fragrant, add in the pumpkin, asparagus, lily, add salt and a little white pepper, stir-fry, and serve.
4. Finally, drop a little sesame oil to finish.
◎ This article is excerpted from the 51st issue of Yongyue Quarterly ◎ Written by Wang Peiqi, a nutritionist, Department of Nutrition, Xiyuan Hospital ◎ Image source/Xiyuan Hospital‧Dazhi Image/Shutterstock
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