In the summer, there are many vegetables that we can eat, but have you chosen the right one? Some vegetables are most suitable for eating in the summer, not only can play a role in health care, but also prevent disease and prevent heat stroke. Eat these three types of vegetables in summer, don't miss it.
The first type eats more cold vegetables.
The most important effect on the human body in summer is Shushi. After Shushi invades the human body, it will cause the pores to open, sweat too much, cause qi deficiency, and may also cause spleen and stomach dysfunction and indigestion. Excessive consumption of meat foods will cause the body to become acidic, with more internal heat. Proper intake of cold vegetables is beneficial to thirst-quenching, ridiculing hot weather, clearing away heat and diarrhea, and detoxification.
We often eat cucumbers, tomatoes, celery, Chinese wolfberry, green bean sprouts, spinach, Chinese cabbage, white radish, melon, loofah, bitter gourd, eggplant, spinach, cabbage, rapeseed, lettuce, leeks, white rice, seaweed and so on. Kind of cold vegetables. Because of the coolness of these vegetables, care should be taken when eating them. Those who suffer from chronic illnesses and weakness and physical deprivation are not allowed to eat cold vegetables, so as to avoid cold and increase cold, causing adverse effects on the body.
The second type of vegetables is melon vegetables.
In summer, cucumbers, loofahs, bitter gourds, chayote, pumpkins, wax gourds and other melons are on the market. They have high water content, high potassium and low sodium, and are suitable for summer people to rehydrate and drain after sweating. The inorganic salt. In particular, bitter gourd, it not only clears heat, lacks labor, but also increases appetite and refreshes. Melon vegetables can be cold, can be fried, but also soup, but also with meat, fish, cooking, crisp and refreshing, have a flavor.
The third type of vegetables is "sterilized" vegetables.
Mainly refers to the onion garlic vegetables, garlic, onion, leeks, green onions, shallots, garlic, garlic, etc. They are rich in plant broad-spectrum fungicide, a variety of cocci, bacilli, fungi kill and inhibit the role of the virus .
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