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Nutritional Supplements

Garlic

Garlic contains 17 kinds of amino acids, among which the higher levels are lysine, leucine and valine and the lower levels is methionine. In terms of minerals in garlic, phosphorus takes the highest level, followed by magnesium, calcium, iron, silicon, aluminum and zinc. The research in modern medicine has shown that more than 100 kinds of medicinal and health properties are found in garlic, including 43 volatile sulfur compounds, 13 kinds of Sulfide acid (such as allicin) esters, 9 kinds of amino acids, 8 kinds of peptides, 12 kinds of glycosides and 11 kinds of enzymes. Besides, alliin is a unique constituent of fresh garlic. Alliin will turn into allicin as it gets into the blood. even when it is diluted 1,000,000 times. Magnesium is an essential macro-mineral nutrient. Most of it is stored in our cells and its total amount in human body is about 21-28g. We hereby inform that as garlic contains magnesium, it sometimes will turn green in the cooking process (through alternating hot and cold temperatures), which is normal and unlikely to damage your health.

Sweet Pea

Sweet Peas are the rich source of nutrients, including proteins, lipids, carbohydrates, fiber, gray matter, calcium, phosphorus, iron, vitamin A, B and C, niacin, B-carotene, etc., among which the highest levels are B-carotene. Due to its high sugar content, sweet peas can be either boiled or mixed in the salad.(related media coverage)

Broccoli

Broccoli contains high levels of carotene, vitamin B complex, vitamin C, proteins, selenium, and calcium, where calcium is not less than that in milk, vitamin C is as much as four times the level of tomatoes, and vitamin B complex may maintain a healthy nervous system. Broccoli is not only one of the nutrient-dense vegetables, but also a vegetable that benefits your health. According to the Center for Science in the Public Interest in U.S. broccoli is one of the top ten health foods. In ancient time, westerners even praised as “heaven-sent of medicine.”

Baby Cabbage

Baby cabbage is very low in calorie but a good source of moisture content and fiber. It is great for frying, salads and boiling in pots.

Sweet Pepper

Nutrients: protein, fat, carbohydrates, fiber, ash content, vitamins A, B1, B2, B6, and C94, sodium, potassium, calcium, magnesium, phosphorus, iron, zinc.

Celery

Celery is a good source of nutrients, among which the protein is as much as two times average fruits and vegetables; iron is 20 times the tomato. Celery is also rich in carotene and a variety of vitamins, etc., which is very beneficial to health promoting.

Pumpkin

Pumpkin is rich nutritious, containing a variety of vitamins and minerals.

Radish, Turnip

From the nutritional point of view, radish is rich in vitamin C and dietary fiber. It is also considered beneficial for cancer prevention, appetite and digestion. However, it can stimulate appetite and digestion only when it is unheated. Radish can stimulate appetite because it contains a small amount of mustard oil (mustard oil is the substance that gives mustard a spicy flavor. As radish is low in mustard oil, it has a special and mild spicy flavor). Radish can helps digestion of whole grains due to the diastase it contains. However, as the volatile mustard oil is driven off by the heat, diastase will be destroyed and cannot perform its functions. To retain these functions, pickling is suggested such as making pickled radish. It is delicious raw or cooked.

Burdock

The best way to eat burdock is by making burdock herbal tea. The tea takes effects one month after drinking continuously every day, which is a health tea suitable for the whole family. Some say that they feel thirsty after drinking burdock tea, but the statistics indicate that it does not result from the internal body heat caused by taking burdock but is a signal from your body to drink more water during detoxification for increasing metabolism.

Potato

The potato is the best food for weight loss because it is low in fat but rich in vitamins and minerals. The high levels of potassium contained in the potato can reduce the risk of stroke based on science evidence. . It contains protein, carbohydrates, calcium, iron, phosphorus, selenium, vitamin A, B1, B2, B6, C, and E, niacin, folic acid, pantothenic acid, carotene, magnesium, zinc, sodium, potassium, copper, fiber and solanine. When eating potatoes, avoid frying or adding butter high in calories in the cooking process, then you can control your calorie intake and will not gain weight.

Onion

The onion can break down fat

Dr. Victor had his patients with heart disease eat onions every day and found that the compounds in the onion can prevent platelet aggregation, and accelerate dissolution of blood clots. Therefore, it is suggested to enjoy high-fat food with some onion in order to help dissolve blood clots. It also makes sense to eat steak with onion.