What are hot vegetables?
In the theory of traditional Chinese medicine health preservation, the cold and hot properties of food directly affect the balance of human health. Warm vegetables are good for warming and tonic, and are especially suitable for people with weak and cold constitutions. This article will analyze the identification characteristics of common hot vegetables through four dimensions, and attach a detailed ingredient comparison table. 1. Skin color identification method Red-based warm ingredients such as pumpkins and red peppers are rich in carotenoids. These plants accumulate heat energy through sufficient photosynthesis. Experimental data shows that the beta-carotene content of red fruits and vegetables can be 2-3 times that of green leafy vegetables, and it has obvious warming characteristics. Misunderstandings in identifying green colors require special attention to special green plants such as ginger and leeks. Although they are green, they are still warm ingredients because they contain active ingredients such as shogaol. It is recommended to make a comprehensive judgment based on other characteristics. 2. Analysis of taste characteristics The principle of spicy and sweet transforming into yang The traditional Chinese medicine theory points out that "spicy and sweet diverge into yang", and spicy vegetables such as onions and fennel can promote the growth of yang qi. Modern research has confirmed that the sulfurized propylene component contained in such ingredients can increase the body surface temperature by 0.5-1 ° C. Compared with sour and sour ingredients, the citric acid content of acidic ingredients such as tomatoes and bitter gourd, which contrast with hot vegetables, generally exceeds 2 g/100g. These organic acids slow down the metabolic rate and produce a cooling effect. 3. Traceability of growth environment: Dryland crop characteristics Potatoes, yams and other root vegetables have evolved thick skins and starch storage mechanisms in arid environments. The average water content of such underground stem ingredients is only 70%-75%, which is significantly lower than that of leafy vegetables. More than 90% of vegetables. Aquatic plants: Although aquatic vegetables such as lotus root and water caltrop grow in a humid environment, they are rich in phenolic antioxidants, and their attributes need to be judged in conjunction with the growth cycle and cannot be simply classified as cold. 4. Analysis of seasonal characteristics of autumn harvest crops. Chestnuts, pumpkins and other ingredients that mature in autumn will accumulate more sugar and fat in order to cope with the temperature difference between day and night. After testing, their total sugar content can reach 1.8-2.5 times that of summer crops, forming a natural cold protection mechanism. Anti-seasonal cultivation affects crops such as peppers grown in modern greenhouses, and their cold and hot properties may change. It is recommended to give priority to ingredients cultivated in the open air during the season to ensure stable food habits.
Based on multiple characteristics, common hot vegetables include 15 categories such as ginger, onions, and pumpkin. It is recommended to consume 200-300 grams of warm vegetables per day according to your physical status, and increase it to 400 grams in winter. Special people should consult a professional doctor before eating to avoid excessive symptoms causing dryness.