Best foods for the dining table after the beginning of autumn
Published Time:
2016-06-14
It's said that people "add layers of fat" during the beginning of autumn. So, should we eat more meat in autumn? Actually, "adding layers of fat" should be done scientifically. Eating more foods that are easily overlooked in summer, supplementing nutrients that are easily lacking in summer, will be more nutritious than eating meat. Here, we recommend three of the best foods for the autumn table.
Yellow-green fruits and vegetables. That is, orange-yellow fruits and vegetables and leafy greens. In summer, people mainly eat melons and beans. For example, cucumbers, winter melon, watermelon, cantaloupe, zucchini, etc., as well as kidney beans, cowpeas, and soybeans. Except for watermelon and kidney beans, melons and beans have low carotene content. Therefore, when autumn arrives, the body's vitamin A reserves are easily reduced. If not supplemented in time, problems such as decreased night vision, dry eyes, and respiratory infections are likely to occur in the winter and spring seasons. Therefore, it is necessary to eat more orange-yellow vegetables, such as pumpkin, carrots, and tomatoes. In addition, melons and beans are also very low in vitamin C. Long-term vitamin C deficiency can lead to decreased immunity and susceptibility to colds during seasonal changes. Therefore, it is also necessary to eat more leafy vegetables to supplement vitamin C, such as Chinese broccoli, spinach, and broccoli.
Fermented foods. In summer, people have poor appetites and often eat cold foods, resulting in weaker gastrointestinal digestive function. Therefore, in autumn, one should eat more nutritious and easily digestible foods. Fermented foods have this benefit. During fermentation, microorganisms produce a large amount of B vitamins, and at the same time, the action of microorganisms eliminates antinutritional factors in food, partially decomposing the proteins, allowing for better absorption and utilization of trace elements and various active substances. For staple foods, you can choose fermented products such as steamed buns and bread. Mixed grain fermented cakes are especially recommended, as the combination of coarse and fine grains provides better nutrition. Side dishes can include fermented soybeans such as douchi, soybean paste, fermented tofu, hemp tofu, and soybean juice; fermented dairy products such as yogurt; and fermented rice products such as sweet rice wine.
Various tubers. Autumn is the peak season for tubers. Tuber foods have the effect of strengthening the body, and are rich in B vitamins and minerals such as potassium and magnesium. Traditionally, it is believed that tuber foods can replenish the body's Qi, and modern research suggests that consuming them as staple foods helps prevent obesity and various chronic diseases. Regularly eating some yam, sweet potato, taro, and potato as a substitute for refined rice and flour is a very good health-preserving measure.
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