It is known as the “longevity vegetable.” Eat it in autumn to replenish iron and calcium, and to enhance your overall health during this season.
Aside from eating seasonal vegetables, we all want to maintain a healthy body, so we try to consume nutritious food as much as possible.
Many friends believe that to replenish nutrition, one must eat more meat; indulging in various meats in one go is definitely not a bad idea.
In fact, it is important to balance meat and vegetables, as there are also highly nutritious vegetables. For instance, the one I am going to share now is known as the “longevity vegetable,” and it has a very high nutritional value.
This vegetable is amaranth. In fact, amaranth is a summertime delicacy, so if you can find it after autumn sets in, make sure to enjoy it before it goes out of season.
Why is amaranth known as the “longevity vegetable”? It is precisely because it contains a large amount of dietary fiber, minerals, vitamins, and trace elements. Eating more amaranth can help with blood replenishment, calcium supplementation, eyesight improvement, and heat-clearing. It also has good effects on enhancing physical strength and boosting immunity; eating more during this time can help you stay healthy in autumn.
[Stir-fried Amaranth with Garlic]
Ingredients: Garlic, salt, MSG, light soy sauce, cooking oil, amaranth.
1. The most popular type of amaranth is red amaranth, while the green variety is quite ordinary and has a less appealing look. Its nutritional value is also inferior to that of red amaranth, so we should prioritize red amaranth when we buy it.
2. Soak the purchased amaranth in salt water for 5-10 minutes, then rinse it. Soaking can help remove dirt, making it more hygienic to eat. Next, wash the amaranth several times, drain the water thoroughly, and then cut it into sections and set aside for later use.
3. Amaranth does not need to be blanched, as it does not contain oxalic acid, so elements like calcium and iron can be easily digested and absorbed. Next, prepare an appropriate amount of garlic, peel it, and then smash it on the cutting board with a knife, and finally chop it into small pieces for later use.
4. Next, prepare a frying pan, heat oil, and stir-fry the minced garlic. However, do not add all the garlic at once; keep a small portion for later use. After the garlic is fragrant, add the chopped amaranth and continue to stir-fry for a while.
