What vegetables are good to eat in summer

The weather is too hot in summer. You must eat vegetables and fruits every day to cool down. Let's learn about it.

Eat more melons and vegetables

In summer, the temperature is high, and the human body loses more water than in other seasons, so it must be replenished in time. When talking about water, people often think of the "purified water" and "space water" sold on the market. In fact, the water in vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilms, which is incomparable to any factory-produced drinking water. Summer is the peak season for melons and vegetables, and their common feature is that their water content is above 90%. Winter melon has the highest water content among all vegetables, up to 96%, followed by cucumber, golden melon, loofah, chayote, pumpkin, bitter melon, watermelon, etc. This means that eating 500 grams of melons and vegetables is equivalent to drinking 450 milliliters of high-quality water. In addition, all melons and vegetables have the characteristics of high potassium and low sodium, which can lower blood pressure and protect blood vessels.

Eat more cool vegetables

The most important factor affecting the human body in summer is the poison of heat and dampness. When heat and dampness invade the human body, it will cause the pores to open, excessive sweating, and qi deficiency. It will also cause spleen and stomach dysfunction and food indigestion. In addition, in recent years, the consumption of animal foods such as meat has increased, and the body is acidic, with more internal heat. Eating some cool vegetables is conducive to promoting body fluid and quenching thirst, relieving restlessness and relieving heat, clearing away heat and purging fire, and detoxifying and relieving constipation. Among the vegetables on the market in summer, which ones are cool? Except for pumpkin and golden melon, which are warm in nature, the rest of the melon vegetables such as bitter melon, loofah, cucumber, melon, watermelon, melon, etc. are all cool vegetables. Tomatoes, eggplants, celery, chrysanthemum brain, basella alba (purple horn leaf), lettuce, asparagus, watercress, sweet potato, etc. are also cool vegetables. These vegetables are in the peak production period, so you may as well eat them frequently.

Eat more "antibacterial" vegetables

Summer is a season with high temperatures and rapid growth and spread of pathogens. It is a high incidence season for human diseases, especially intestinal infectious diseases. Eating more "antibacterial" vegetables at this time can prevent diseases. Such vegetables include garlic, onions, leeks, green onions, chives, green garlic, garlic sprouts, etc. These onion and garlic vegetables are rich in plant broad-spectrum bactericides, which have killing and inhibitory effects on various cocci, bacilli, fungi, and viruses. Among them, garlic has the most prominent effect. Recent studies have shown that the main active ingredient of garlic is allicin. Since the allinase in garlic loses its activity when exposed to heat, in order to give full play to the bactericidal and disease-preventing functions of garlic, it is best to eat it raw. The above-mentioned onion and garlic vegetables have different degrees of bactericidal and antibacterial effects, and it is beneficial to eat them frequently.