Issuing Time：2021-07-08Release：Shenzhen Xiangrui Catering Management Co., Ltd.
Vegetables are an indispensable thing in people’s daily diet, but there are many types of vegetables and their nutritional value is also different. What should we choose? Xiangrui knows the nutritional value of various vegetables naturally, so next Shenzhen Xiangrui Foods is You explain in detail the health benefits of green leafy vegetables.
1. It is beneficial to prevent vitamin deficiency. Green leafy vegetables can provide quite a lot of vitamin B2. People who eat a lot of green leafy vegetables rarely suffer from rotten mouth corners, tongue headaches, swollen lips, scrotal eczema and other diseases related to vitamin B2 deficiency.
2. It is beneficial to the prevention of a variety of cancers. According to Shenzhen Xiangrui Foods, an increase in the intake of vegetables reduces the risk of a variety of cancers, including esophageal cancer, stomach cancer, lung cancer, breast cancer, and prostate cancer. The glucosinolates, chlorophyll, flavonoids, carotenoids and other components in cruciferous vegetables may all contribute.
3. Good for weight control. Compared with tomatoes, radishes, winter melon and other vegetables, green leafy vegetables have higher dietary fiber content. Eating half a catty of green leafy vegetables cooked with less oil in a meal can effectively increase satiety and delay the emptying rate of food in the stomach, which is beneficial Control food intake.
4. It is beneficial to fight pollution. According to Shenzhen Xiangrui Foods, the chlorophyll, dietary fiber and various phytochemicals in green leafy vegetables help reduce the absorption of pollutants, promote their excretion from the intestine, improve the liver's detoxification ability, and reduce the mutagenic effects of carcinogens.
5. Good for preventing vitamin deficiency. Green leafy vegetables can provide quite a lot of vitamin B2. People who eat a lot of green leafy vegetables rarely suffer from rotten mouth corners, tongue headaches, swollen lips, scrotal eczema and other diseases related to vitamin B2 deficiency.
6. Good for preventing osteoporosis. Provides a lot of calcium, potassium, magnesium and vitamin K. Adequate supply of potassium and magnesium can reduce the loss of calcium, and vitamin K is necessary for calcium to be deposited on bone collagen.
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Xiangrui Catering is a comprehensive group catering company that focuses on providing canteen contracting for demand groups. A complete set of contracting plans for the canteens of enterprises and institutions was developed for the reference of the partners.
Passed the ISO22000HACCP international food safety and quality system certification, and the food material request management system has complete certificates.
It has a complete introduction of ISO9001, ISO14001, ISO22000, OHSAS18001, and HACCP five management systems.Ensure norms and safety.
Establish a logistics distribution center through alliance with food raw material production bases. Unified distribution and unified management.
The founder and chairman of the board, Mr. Zhao Xiaowen, owns 100% of the company's shares and has absolute decision-making power.
Persist in serving employees as the center, and implement the service concept of "love, sincerity, meticulous, and patience".
Upload the recipes of the day to the WeChat sharing group every day, and receive feedback from employees to deal with them in a timely manner.
A food promotion festival is held every quarter, during which 60-80 dishes are offered for employees to choose from.
Quarterly award-winning dining activities, encourage employees to come and dine, and give back to employees with a lucky draw at the party.
Continue to introduce and train management talents and chefs, and establish talent transfer links with domestic cooking schools to expand industry influence.
Hosted by a senior registered dietitian, based on the body's comprehensive nutritional needs, formulate different nutritional recipes to choose and use.
Experienced managers enter the canteen to coordinate meal affairs with partners in an all-round way, and implement point-to-point implementation.
The chef adjusts and innovates the taste of the dishes every quarter, and changes the dishes according to the season in a planned way.
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