The temperature is high in summer, and the human body loses more water than in other seasons, so it needs to be replenished in time. The water content of wax gourd ranks first among all vegetables, reaching 96%, followed by cucumber, melon, loofah, bergamot, pumpkin, bitter gourd and watermelon. In other words, eating 500 grams of melons and vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all melon vegetables have the characteristics of high potassium and low sodium, which can lower blood pressure and protect blood vessels.
2. Eat more cool vegetables that clear away heat and damp.
The most important factor affecting human body in summer is the poison of summer dampness. When summer-heat and dampness invade the human body, it will lead to pore opening, hyperhidrosis, qi deficiency, spleen-stomach dysfunction and food indigestion. Eating some cool vegetables is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, expelling toxin and relaxing bowels. The cool vegetables listed in summer include bitter gourd, towel gourd, cucumber, watermelon, melon, tomato, eggplant, celery, chrysanthemum brain, lettuce and asparagus.
3, eat more bitter vegetables to reduce fire and detoxify.
Scientific research has found that bitter food contains amino acids, vitamins, alkaloids, glycosides and trace elements. It has antibacterial, anti-inflammatory, antipyretic, summer-relieving, refreshing and anti-fatigue functions. Modern nutritionists believe that bitter food can promote gastric acid secretion, increase gastric acid concentration, and thus increase appetite. Common bitter vegetables are bitter gourd, bitter vegetable, dandelion and lotus leaf.
4. Eat more anti-inflammatory and bactericidal vegetables.
Summer is a season of high temperature, rapid growth and spread of pathogenic bacteria, and frequent occurrence of human diseases, especially intestinal infectious diseases. At this time, eating more "sterilized" vegetables can prevent diseases. This kind of vegetables include: garlic, onion, leek, green onion, leek, green garlic, garlic sprout and so on. These onion and garlic vegetables are rich in broad-spectrum fungicides, which can kill and inhibit various cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic. In recent years, it has been found that the effective component of garlic is mainly allicin. Because alliinase in garlic will lose its activity when heated, it is best to eat it raw in order to give full play to the sterilization and disease prevention function of garlic.