What vegetables should be eaten in spring to keep children in good health and with high IQ? Missed it and waited for a year!

During this time, flowers are blooming everywhere, the temperature is gradually rising, and it finally feels like spring. In my country\’s famous Chinese medicine classic \”Huangdi Neijing\”, it is written: \”In the third month of spring, this is called the birth of Chen, the heaven and the earth are born, and all things are prosperous.\” This means that in spring, all things revive, and we should also follow the rules of the four seasons in diet. , so that our body can be well nourished. In addition, spring is a critical period for children\’s development. Eating more of the following vegetables can help children absorb well and have enough nutrition. After spring, they will be smart and have good grades! Leeks: Leeks are warm in nature and have the effects of nourishing the kidneys, dispersing stasis, and detoxifying. It is rich in vitamin C and trace elements such as calcium, phosphorus and iron, which are indispensable nutrients for children\’s bodies. In addition, leeks contain a lot of vitamins and crude fiber, which can effectively promote gastrointestinal peristalsis, making it easier for children to digest and absorb nutrients. The sulfide and other components in leeks can also sterilize and stimulate appetite, so it is good for children to eat leeks appropriately. Dandan Mama’s recommended dish: scrambled eggs with leeks. Ingredients: a handful of leeks, three eggs, and an appropriate amount of salt. Method: 1. Wash the leeks and cut them into sections. 2. Beat the eggs and stir well. 3. Heat oil in a pot, pour in the eggs, and cook for about two minutes. Stir-fry in the pan 4. Heat oil in the pan, add the leeks and stir-fry for about 2 minutes. 5. Add the scrambled eggs just now, add a little salt and stir evenly, and the spinach is ready. Generally, children can start after 6 months. Eat some fruit and vegetable purees and fruit and vegetable juices. In terms of high nutritional content, Dandan recommends spinach. The protein content of spinach is higher than that of other vegetables, especially the roots of spinach, which contain a large amount of vitamin K, which can play a good role in improving children\’s immune system. In addition, the carotene rich in spinach can also help children prevent infectious diseases and promote growth and development. If you eat spinach in spring, your children will grow faster! Dandanma’s recommended dish: Shrimp and Spinach Soup Ingredients: A handful of spinach, four large shrimps, green onions, ginger, garlic, rock sugar, oyster sauce, salt, and pepper Method: 1. Peel and devein the fresh shrimps (retain the shrimp heads) , cut the onion, ginger and garlic and set aside. 2. Heat the shrimp heads in the pan, stir-fry the shrimp oil and remove it. 3. Add the shrimp and stir-fry until it changes color, then add the onion, ginger and garlic and stir-fry until fragrant. 4. Add oyster sauce, pepper, Salt and water (seasonings can be added according to personal taste) 5. Bring to a boil and add spinach. Wait for about two minutes. The spinach is cooked and ready to serve. When spring comes, there are more and more vegetables in the market and supermarkets. Bracken is one of them. Bracken contains a variety of nutrients necessary for the human body, such as vitamins, proteins, organic acids, etc., which help intestinal digestion and absorption and promote blood circulation. In addition, bracken\’s unique bracken can inhibit the growth of bacteria and improve the body\’s resistance. Dandanma’s recommended dish: Stir-fried bracken with bracken Ingredients: bracken, pork belly, green and red peppers, soy sauce, sugar Method: 1. Slice pork belly, shred green and red pepper, wash and cut bracken into sections 2. Blanch bracken and drain Dry and set aside. 3. Stir-fry the pork belly in a hot pan until the oil is released. Add the green and red peppers and bracken to the pan and stir-fry until raw. 4. Pour in an appropriate amount of water and simmer for 2 to 3 minutes. 5. Open the lid and add soy sauce, sugar and other seasonings, stir-fry evenly. Ready-to-serve lettuce, lettuce, also called lettuce, nutrition factsRich, especially in lettuce leaves. Research shows that eating 200 grams of lettuce leaves a day can meet the needs of carotene, and eating 500 grams of lettuce leaves can meet the needs of vitamin C. Therefore, eating more lettuce leaves for children is not only great for bone development, but also helps children grow teeth and prevent various diseases. Eating some lettuce when coughing will also alleviate the symptoms. Recommended dishes by Dandanma: Stir-fried shredded lettuce Ingredients: lettuce, carrots, green onions, salt Method: 1. Wash and shred the lettuce and carrots (you can keep the lettuce leaves), cut the green onions into sections for later use 2. Heat the shredded lettuce and carrots in a pan , stir-fry over high heat for about three minutes 3. Add appropriate amount of salt, stir-fry evenly, and serve. Bean sprouts are rich in vitamins and dietary fiber. Bean sprouts can not only help us prevent digestive tract diseases, but also treat scurvy and prevent heart disease. Vascular disease. Among them, soybean sprouts are rich in vitamin B2, which can effectively protect children\’s vision and improve eyesight. Not only that, soybean sprouts also contain a large amount of phosphorus, which is necessary for the synthesis of lecithin and cephalin, and is an important component in promoting the generation and development of brain cells, so eating more soybean sprouts can also promote children\’s brain development! In addition, children eating more soy products are of great benefit to their health. Dandan Mama’s recommended dish: Stir-fried bean sprouts with leeks. Ingredients: a handful of leeks, bean sprouts, garlic, salt. Method: 1. Peel and wash the bean sprouts, cut off the leeks, peel and mince the garlic and set aside. 2. Heat the oil, add the garlic, and stir-fry until fragrant. Then add the leek stalks and stir-fry for 1 to 2 minutes. 3. Add the leek leaves and bean sprouts and continue to stir-fry. Add salt and stir-fry over high heat for about 2 minutes. Shepherd\’s purse. Shepherd\’s purse is also one of the common spring vegetables. It contains a lot of vitamins and nutrients. Value, there are many benefits for both adults and children! The first is vitamin A, which is good for the eyes. It is rich in shepherd’s purse. It can not only improve eyesight, but also help treat eye diseases such as dry eye disease and night blindness in children. Secondly, the dithiolthione and vitamin C contained in shepherd\’s purse have good anti-cancer effects on diseases such as cancer, and can effectively improve children\’s resistance. In addition, the unique shepherd\’s purse acid in shepherd\’s purse has a certain coagulation effect, can shorten the bleeding and coagulation time, and has the effect of treating capillary bleeding. However, be careful that little girls during menstruation should not eat too much ~ Dandan Mama’s recommended dish: Shepherd’s purse and tofu soup Ingredients: Shepherd’s purse, tofu, salt, water starch, white pepper Method: 1. Wash and blanch the shepherd’s purse, drain and cut into pieces Crush and set aside. 2. Cut the tofu into small pieces and put it in clean water to remove the smell (I used soft tofu~) 3. Put a little oil in the boiling water (lard or cooking oil can be used) 4. Add the tofu and shepherd\’s purse and cook for about 2 minutes. Salt and pepper to taste 5. Slowly add water starch to thicken the soup, stir evenly and cook. Spring is the golden period for children to grow taller and develop intellectually. Parents must pay more attention to the nutritional balance of the diet and the matching of meals so that their children can have a healthy body. And a smart brain! Finally, Dandan Mama would like to give some advice to all mothers: mothers who are worried that too much oxalic acid in green vegetables will affect their children’s calcium absorption can blanch the vegetables in advance to remove the oxalic acid before cooking~