Cough patients should eat more vegetables rich in vitamins, easy to digest, full of water and less irritating, such as Chinese cabbage, white radish, cucumber, fungus, spinach, loofah, celery, mushrooms, leeks, lettuce, bean sprouts, wax gourd and tomatoes.

These vegetables are rich in vitamin A and vitamin C, minerals and some trace elements, which can enhance resistance and promote the relief and recovery of cough symptoms. At the same time, some vegetables above also have the effects of clearing away heat and toxic materials, moistening the lungs and resolving phlegm, and expelling toxins. For example, white radish, sweet and pungent, belongs to the lung and spleen meridian, and has the effects of reducing qi and promoting digestion, eliminating diseases and moistening the lung, detoxifying, promoting fluid production, diuresis and relaxing bowels. For example, eating fungus can concentrate the dust and impurities left in the human digestive system and excrete them. Regular consumption has the effect of clearing away lung heat. Lettuce, for example, is rich in carotene and vitamin C, and contains some crude protein and various minerals, which can make the human body supplement nutrition, promote human metabolism and maintain the normal functions of various organs. Lettuce is cold, has the function of clearing heat and cooling blood, can detoxify and reduce swelling, and is especially suitable for patients with tonsillitis.

To sum up, when patients have cough symptoms, they should eat more green vegetables to help alleviate the symptoms and avoid eating spicy and greasy food to avoid aggravating cough symptoms.