What vegetables are best to eat in summer?

　　1. Eat more melons and vegetables with high water content

　　The temperature is high in summer, and the human body loses more water than in other seasons, so it is necessary to replenish water in time. The water content of winter melon ranks highest among all vegetables, up to 96%, followed by cucumber, pumpkin, loofah, chayote, pumpkin, bitter melon, watermelon, etc. This means that eating 500 grams of vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all melons and vegetables are high in potassium and low in sodium, which can lower blood pressure and protect blood vessels.

　　2. Eat more cool vegetables that can clear away heat and remove dampness.

　　The most important factor affecting the human body in summer is the poison of summer heat and dampness. When heat-humidity invades the human body, it will cause open pores, excessive sweating, and qi deficiency. It can also cause spleen and stomach dysfunction and food indigestion. Eating some cool vegetables is helpful for producing body fluids and quenching thirst, relieving irritability and heat, clearing away heat and purging fire, detoxifying and laxative. Cooling vegetables on the market in summer include bitter gourd, loofah, cucumber, vegetable melon, watermelon, muskmelon, tomato , eggplant, celery, chrysanthemum brain, lettuce, asparagus, etc.

　　3. Eat more bitter vegetables that relieve fire and detoxify.

　　Scientific research has found that bitter foods contain amino acids, vitamins, alkaloids, glycosides, trace elements, etc., and have various medical and health functions such as antibacterial and anti-inflammatory, antipyretic and heat-removing, refreshing, and fatigue-relieving functions. Modern nutritionists believe that bitter foods can promote the secretion of gastric acid and increase gastric acid concentration, thus increasing appetite. Common bitter vegetables include bitter melon, bitter greens, dandelions, lotus leaves, etc.

　　4. Eat more anti-inflammatory and bactericidal vegetables

　　Summer temperatures are high and pathogenic bacteria breed and spread quickly, which is why humans disease Especially during the season when intestinal infectious diseases occur frequently. At this time, eating more "sterilizing" vegetables 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 broad-spectrum phytocides, which can kill and inhibit various cocci, bacilli, fungi, and viruses. Among them, the most prominent one is garlic. In recent years, studies have found that the main active ingredient in garlic is allicin. Since the alliinase in garlic loses its activity when exposed to heat, in order to give full play to its bactericidal and disease-preventing functions, it is best to eat it raw.