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. When it comes to water, people often think of "clean water" and "space water" sold in the market. In fact, the water in vegetables is natural, clean, nutritious and bioactive water filtered by multi-layer biofilm, which is incomparable to drinking water produced by any factory. Summer is the peak season for melons and vegetables, and their common feature is that the water content is above 90%. 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.

Eat more cold vegetables.

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. In addition, in recent years, the consumption of animal foods such as meat has increased, and the body is acidic and gets angry more. 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. Which vegetables are cool in summer? Cucumber vegetables, except pumpkin and cucumber, are warm, and others, such as bitter gourd, loofah, cucumber, vegetable melon, watermelon and melon, are cool vegetables. Tomato, eggplant, celery, chrysanthemum brain, sunflower (purple leaf), lettuce, asparagus, watercress, cold potato, etc. It is also a cold vegetable. These vegetables are in full bloom, so you might as well eat them often.

Eat more "sterilized" 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. Among these onions and garlic vegetables; Rich in plant broad-spectrum fungicides, it can kill and inhibit a variety of 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. All the above onion and garlic vegetables have different degrees of sterilization and bacteriostasis, and eating them often is good for health.