There are many varieties of vegetables in summer, so what is good to eat in summer? What vegetables are suitable for eating in summer? Let's learn about the most suitable vegetables for summer.
There are many types of vegetables that can be eaten in summer, what is more suitable to eat?
Firstly, consume more cold vegetables appropriately.
The most important impact of summer on the human body is heat dampness. After heat and dampness invade the human body, it can cause pores to open and excessive sweating, causing qi deficiency, as well as spleen and stomach dysfunction and indigestion. Eating too much meat can make a person's body acidic and prone to internal heat. Moderate intake of cold vegetables is beneficial for promoting fluid production, quenching thirst, relieving restlessness and heat, clearing heat and diarrhea, and detoxifying and defecating. The vegetables we often eat, such as cucumber, tomato, celery, lotus root, mung bean sprouts, water spinach, cabbage, white radish, winter melon, loofah, bitter gourd, eggplant, spinach, cabbage, rapeseed, lettuce, amaranth, water bamboo, seaweed, etc., all belong to this category of cold and cool vegetables. Because these vegetables tend to be cooler, attention should also be paid when consuming them. People who have been ill for a long time, weak body, or have a cold body should not eat more vegetables with a cold nature to avoid adding to the cold and causing adverse effects on the body.
The second type of vegetables is melon vegetables.
Summer is the peak season for cucumber, loofah, bitter gourd, bergamot, pumpkin, winter melon and other gourd vegetables to come into market. They have high water content and the characteristics of high potassium and low sodium, making them suitable for people to replenish water and lose inorganic salts after sweating heavily in summer. Especially bitter gourd, it not only clears away evil heat, relieves fatigue, but also increases appetite and wakes up the mind. Melon vegetables can be cold mixed, stir fried, made into soup, or cooked with meat and fish. They are crispy, refreshing, and have a unique flavor.
The third type of vegetables is "sterilized" vegetables.
Mainly referring to onion and garlic vegetables, such as garlic, onions, leeks, scallions, scallions, green garlic, garlic seedlings, etc. They contain rich broad-spectrum plant fungicides and have the effect of killing and inhibiting various cocci, bacteria, and fungal viruses.
(Intern Editor: Chen Hao)