After beginning of spring, these four vegetables should be eaten more to nourish the spleen and stomach, adapt to the season and spend the cold spring easily.

Beginning of spring is one of the 24 solar terms, which means the end of winter and the beginning of spring. The weather is getting warmer and warmer, and everything is beginning to recover and be full of vitality.

Now that the seasons alternate, we should pay more attention to dressing and eating, and make appropriate changes. Today, I will share with you several kinds of green vegetables suitable for beginning of spring to eat more in the future. They are fresh, tender and delicious, nourish the spleen and stomach, conform to the season, and make the family spend the cold in late spring easily.

The first thing: leeks

Leek is available all year round, but the first leek after beginning of spring is the most tender and delicious, so don't miss it for friends who love to eat. Leek is spicy and juicy, which can not only stimulate appetite, promote digestion, but also dispel the cold in spring. In addition, it is also called Populus euphratica, which can help people improve their immunity if eaten regularly.

The second sample: radish

Just entering spring, it is often cold in spring, so we should eat more radishes. Although radish is cheap and unremarkable, it is called "small ginseng" and it is good to eat it often.

The third sample: yam

The weather is getting warmer and warmer. Before the diet changes, the stomach must be well maintained, so it is very good to eat more yam. Yam is crisp and delicious, which has a particularly good effect of strengthening the spleen and benefiting the stomach. It is best to eat more when the seasons alternate.

The fourth sample: coriander

Many friends may not have thought that coriander is also suitable for eating more in spring. Coriander gives off a unique fragrance, which can stimulate appetite and promote digestion. Eating more is good for your appetite. After a good appetite, eat more big fish and meat to supplement nutrition.