Healthy and Green: Family Five Colors Five Flavors Menu

Author: Zhang Enlai
Publisher:
Publish Date: 2005-06-01
Features: Generally speaking, green foods are pollution-free, safe, and high-quality nutritional foods that are permitted to use the green label by specialized agencies. These foods are not only green in color but also include other colored foods, such as black sesame seeds, black fungus, etc., in black foods; red foods like red amaranth, carrots, and tomatoes also belong to green foods. Natural green foods are widely found in nature, rich in nutrition, fragrant in taste, and are delicacies loved by people for their diet. Green foods are particularly common in vegetable categories, such as kidney beans, spinach, cabbage, tomatoes, bean sprouts, chives, Chinese celery, edible chrysanthemums, coriander, lettuce, rapeseed, rapeseed oil, green radishes, garlic sprouts, lettuce, flat beans, green peppers, cucumbers, cowpeas, bitter gourds, green beans, Chinese cabbage, malva, broccoli, etc. They are important sources of vegetarian diets and hold a significant position in people's diet, being one of the indispensable food ingredients. Additionally, green foods include green beans, kidney beans, peas in grains; fruits like apples, kiwis, grapes, green cherries, as well as green tea and green seaweed. In China's traditional medical treasury, there is a relatively complete theory of food therapy and food health preservation, which has long discussed the relationship between the "color" of food and health preservation. Each color of food corresponds to a specific organ: red enters the heart, green enters the liver, yellow enters the spleen, white enters the lungs, and black enters the kidneys. Green foods are rich in vitamin C, vitamin C1, vitamin C2, and carotenes, as well as various trace elements, which help maintain the body's acid-base balance, promote bowel regularity, preserve the normal growth of intestinal flora, improve digestion, and prevent the occurrence of colon cancer and breast cancer. Green foods are also the best source of calcium, which is known as the "element of life," with a higher calcium content than milk, the commonly believed "rich mine" of calcium. Therefore, eating green is considered the best way to supplement calcium by nutritionists. The latest discovery about green foods is their benefits for vision. Nutritionists strongly advocate consuming more green (especially dark green) fruits and vegetables because they are rich in vitamin A, which is crucial for vision and the body's major circulation.