6 kinds of foods that make you darker the more you eat them

　　1. Dark food

　　Dark foods are also foods you need to pay attention to. milk, egg Light-colored foods such as , tofu, and fish can easily discharge melanin and reduce the burden on internal organs. At the same time, you should also eat less dark-colored foods and drink less drinks, such as strong tea, cola, coffee and chocolate etc.

　　Dark foods also include staple foods such as purple rice, black beans, adzuki beans, green beans, red water chestnuts, black sesame seeds, and walnuts, as well as meats such as silky chicken, beef and mutton, pork liver, soft-shell turtle, dark-fleshed fish, and sea cucumbers. In addition, there are carrots, spinach, purple radish heads, purple cabbage, shiitake mushrooms, black fungus, etc.

　　2. Fried food

　　Fried food is a favorite of many people. Eating fried food that smells spicy and delicious can be very harmful.

　　Eating fried food not only makes you gain weight, but also contains oxides that will accelerate the aging of your skin, so you should eat as little as possible. If you really can't help it, you might as well add some vitamin E foods before eating to resist aging, such as pumpkin, rubber, spinach, carrots, whole-wheat bread, peanuts, sesame seeds, brown rice, etc.

　　3. Photosensitive vegetables

　　Photosensitive foods are easy to use skin Darkening, because they are rich in copper, iron, zinc and other metal elements. These metal elements can directly or indirectly increase the quantity and activity of tyrosin, tyrosinase, dopamine quinone and other substances related to melanin production. Eating more of these foods will make the skin more susceptible to ultraviolet damage and cause darkening or spots, so you should take in an appropriate amount.

　　Sweet potatoes, potatoes, spinach, leeks, celery, coriander, white radish, beans, etc. These vegetables make spots-loving skin more likely to develop spots. Generally speaking, most vegetables that contain volatile pungent smells and special odors are photosensitive vegetables.