- Kiwifruit
Kiwifruit is rich in vitamin C and rich in cellulose. The fiber absorbs water and swells, which can produce satiety. Cellulose can promote gastrointestinal motility, help digestion, and cure constipation with superior efficacy. Fruit fiber can increase the rate of decomposition of fatty acids, avoiding excess fat and making the legs thicker. In addition, kiwifruit is rich in vitamin C, which interferes with melanin production and helps to eliminate freckles on the skin.
- Celery
Celery contains a large amount of colloidal calcium carbonate, which is easily absorbed by the body and supplements the calcium required for straight legs. Celery is good for the heart and has plenty of potassium to prevent swelling in the lower body.
The spring weather is dry, people often feel dry mouth and asthma and physical discomfort, often eat celery can help us clear the heat and detoxification, to get out of sick and strengthen our body. People with liver overactive, rough skin and frequent insomnia and headaches may eat more.
- Tomato
Tomatoes are rich in vitamins A, C, B1, B2, and carotene and calcium, which can eliminate the water retention in the lower body, making the legs slim and symmetrical, and the skin is soft and smooth. It has the effect of diuresis and the removal of soreness. People who need to stand for a long time can eat more tomatoes to remove leg fatigue. It is recommended that tomatoes be eaten as much as possible, made into salads, juices or directly eaten. After cooking, the tomatoes will lose a lot of nutrients.
The difference nutrition between raw and cooked
Eat raw can supplement vitamin C, eat cooked to supplement antioxidants. The longer the heating time, the greater the increase in lycopene and other antioxidants. Lycopene acts as an antioxidant, and its inhibitory effect on harmful free radicals is about 10 times that of vitamin E. Previous studies have found that lycopene can reduce the risk of cancer and heart disease. More and more evidence has recently shown that people now mainly need various antioxidants, and vitamin C in some fruits and vegetables contributes little to antioxidants. Although there is a loss of vitamin C during the heating process, in general, the antioxidant activity of the tomato is improved after heating. The results of the study are not intended to encourage people to eat only cooked vegetables and fruits. We can eat them evenly.