Spring is a good time to eat wild vegetables. For those who are tired of home cooked dishes, they like to taste various fresh and tender wild vegetables in spring. However, although wild vegetables are good, there are three types of wild vegetables that must not be eaten! 01 Do not eat wild vegetables that are prone to misidentification. When eating wild vegetables, be sure to pay attention to safety first. Do not eat wild vegetables that are prone to misidentification to avoid poisoning. 02. Do not eat contaminated wild vegetables. Although wild vegetables are good, they should be harvested scientifically, especially paying attention to the surrounding growth environment. Wild vegetables grown on the roadside are prone to pollution, so do not pick unclean roadside wild vegetables. Don't eat wild vegetables that have been stored for a long time. Not only are they not fresh, but their nutritional content will also decrease, and their taste will be very poor. In spring, it is recommended to eat these four wild vegetables: shepherd's purse, toon, bitter cabbage, and dandelion. They are not high in calories, but rich in nutrients, containing a large amount of protein, carbohydrates, dietary fiber, carotenoids, vitamin C, as well as minerals such as calcium, phosphorus, iron, and other nutrients. Wild vegetables contain a lot of calcium that is easily absorbed by the human body, which can promote the growth of teeth and bones, and also prevent muscle spasms. The iron, calcium, and vitamin K contained in wild vegetables can promote blood clotting. Chinese toon is rich in a specific nutrient element. For example, the zinc content of 100 grams of Toona sinensis is equivalent to the zinc content of 6 apples, which is approximately 1 kilogram of apple. According to the 6th edition of the Chinese Food Composition Table, the nutritional advantage of Toona sinensis is that it is rich in vitamin C, with a content of up to 40 milligrams per 100 grams. This content is higher than that of vegetables such as rapeseed, chicken hair vegetables, mustard greens, purple cabbage, and cauliflower, as well as fruits such as oranges, tangerines, and pomelos. Shepherd's purse is rich in nutrients, with high levels of vitamin C, carotenoids, and various minerals. It is particularly noteworthy that its calcium content is higher than that of milk of the same weight. According to the Chinese Materia Medica, shepherd's purse, as a medicine, has the effects of moistening the intestines, promoting bowel movements, benefiting the liver and middle organs, nourishing the stomach and improving vision, cooling the liver and stopping bleeding, and clearing dampness and heat. Shepherd's purse contains dietary fiber, which can promote intestinal peristalsis, regulate intestinal flora, prevent and treat constipation, and improve the digestive tract. The vitamin C content of 100 grams of shepherd's purse is equivalent to the vitamin C content of 200 grams of kiwifruit, which is about 2 kiwifruit. The vitamin K content of 100 grams of shepherd's purse is equivalent to the vitamin K content of 1 kilogram of celery. The potassium content of 100 grams of shepherd's purse is equivalent to that of 300 grams of banana, which means that the potassium content of shepherd's purse is three times that of banana. The folate content of 100 grams of shepherd's purse is equivalent to that of 600 grams of lettuce, which means that the folate content of shepherd's purse is 6 times that of lettuce. The vitamin A content of 100 grams of bitter cabbage is equivalent to the vitamin A content of 1300 grams of carrots. The magnesium content of 100 grams of bitter cabbage is equivalent to the magnesium content of 400 grams of kiwifruit. The calcium content of 100 grams of bitter cabbage is equivalent to the calcium content of 200 grams of rapeseed/milk. The iron content of 100 grams of bitter cabbage is equivalent to the iron content of 220 grams of spinach. Dandelion: Dandelion is also rich in nutrients. In addition to containing unique nutrients such as dandelion alcohol, dandelion extract, and dandelion bitter extract, it also contains abundant vitamins and trace elements. Especially the content of vitamin A and potassium is higher than that of common vegetables such as tomatoes, carrots, and radishes. The vitamin A content of 100 grams of dandelion is equivalent to the vitamin A content of 180 grams of carrot. The vitamin B2 content of 100 grams of dandelion is equivalent to the vitamin B2 content of 800 grams of Chinese cabbage. The niacinamide content of 100 grams of dandelion is equivalent to the niacinamide content of 300 grams of tomato. The potassium content of 100 grams of dandelion is equivalent to the potassium content of 130 grams of banana. The calcium content of 100 grams of dandelion is equivalent to the calcium content of 200 grams of rapeseed/milk. Attention: Although wild vegetables have high nutritional value, their intake should be moderate. Overconsumption may also have adverse effects. How to eat wild vegetables correctly? 1. Soak and blanch wild vegetables before eating. The cooking method of wild vegetables should pay attention to maintaining their wild flavor. Soak and blanch wild vegetables before eating to reduce the possible toxins they may contain. For example, oxalic acid, if consumed in excess, can combine with calcium to form calcium oxalate, which can easily lead to the formation of stones. 2. Wild vegetables are rich in vitamin nutrients, so cooking wild vegetables is generally done by stir frying them over high heat or blanching them in hot water, which can maximize the retention of nutrients and reduce nutrient loss. The washing, cutting, and cooking time of wild vegetables should not be too long to avoid the loss of vitamins and inorganic salts. 3. There are various cooking methods. Wild vegetables can be cold mixed, stir fried, stewed, or stewed in soup. It is also recommended to make them into staple foods such as dumplings and buns. The combination of meat and vegetables is more comprehensive in terms of nutrition. Attention: ● Do not eat wild vegetables as the main dish. You can occasionally try them fresh to improve the taste, but it is not advisable to eat them every day, eat a lot, or eat them as the main dish. For example, long-term and excessive consumption of dandelion may lead to gastrointestinal reactions, including diarrhea, nausea, and vomiting. People with photosensitive constitution should not eat wild vegetables such as shepherd's purse, toon, purslane, etc., which are photosensitive foods. Eating them will increase the body's absorption of ultraviolet rays. After eating, sunbathing can easily induce solar dermatitis, and people with photosensitive constitution are more likely to be affected. Therefore, this group of people should be cautious about eating wild vegetables, especially when traveling or working under sunlight. Even for people who are not significantly sensitive to light, it is important to pay attention to their food intake and avoid direct sunlight after consumption, or arrange it directly for dinner. After eating, drink plenty of water to accelerate bodily excretion. If you are unsure if you have a photosensitive constitution, it is best to consult a doctor before consumption. Spring healthy eating tips for wild vegetables: 1. Do not eat these 3 types of wild vegetables: easily mistaken wild vegetables, contaminated wild vegetables, and long stored wild vegetables. In spring, these four wild vegetables are worth eating: shepherd's purse, Chinese toon, bitter cabbage, and dandelion. How to eat wild vegetables correctly? Soak and blanch wild vegetables before eating; Adopt methods such as stir frying over high heat or blanching in hot water; I highly recommend making it into staple foods such as dumplings and buns. 4. Attention: Do not eat wild vegetables as the main dish, and do not eat them for people with photosensitive constitution. (New Society)