1. Summer seasonal vegetables: Bitter melon Bitter melon is the first choice dish for clearing away heat and reducing internal heat.

Bitter melon has the effects of detoxifying, cooling, and preventing diseases. In addition, bitter melon is also rich in vitamin C, which can not only improve human immunity, but also has beautifying and skin-care effects. Therefore, how can bitter melon be omitted from the recommended vegetables in summer?

2. Summer seasonal vegetables: Cucumber. Many people know that cucumber has the effect of whitening. Cucumber also contains crude fiber, vitamin B1, riboflavin, niacin, vitamin C and other vitamins. It can produce body fluids and quench thirst, relieve irritability and relieve heat.

It can reduce swelling and diuresis, and can treat swelling and pain in the throat, edema of the limbs, and heat dysentery and blood in the stool.

In addition, cucumbers also have weight loss effects. Summer vegetables, cucumbers are indispensable.

3. Summer seasonal vegetables: Tomatoes Tomatoes are vegetables that often appear on the table in summer. Common tomato effects include: Tomatoes are rich in vitamin C, which can effectively whiten skin. They are the preferred vegetable for girls to whiten and skin care.

In addition, tomatoes also have the effects of sterilizing, preventing cancer, cooling blood, clearing the stomach and strengthening the spleen.

Eating tomatoes in summer can also effectively prevent heatstroke.

4. Summer seasonal vegetables: Eggplant. I would like to remind everyone that when eating eggplant, do not peel it because the eggplant skin is rich in vitamin B.

Eating eggplant (with skin) regularly has certain effects on preventing and treating high blood pressure, arteriosclerosis, cerebral thrombosis, age spots, etc.

The important thing is that the ripening period of eggplant is summer, a large number of eggplants are on the market, the price is relatively reasonable, and the price-performance ratio is relatively good.

5. Summer seasonal vegetables include red amaranth, water spinach, Shanghai greens, sweet potato leaves, rapeseed, fungus, leek, cabbage, cucumber, courgette, loofah, chayote, pumpkin, wild rice, tomato, Chinese cabbage, green beans, Chinese cabbage,

Cabbage, kidney beans, okra, eggplant, etc.

What should you pay attention to when eating vegetables in summer? Eat more fresh vegetables. Fresh vegetables will gradually lose some vitamins if they are not eaten at home. For example, when spinach is stored at 20°C for 24 hours, the loss of vitamin C will reach 84%.

So try to eat as many fresh vegetables as possible.

According to measurements, when vegetables are stir-fried quickly over high heat, the vitamin C loss is only 17%. If the vegetables are stir-fried and then simmered, the vitamin C loss in the vegetables will be 59%.

Therefore, stir-fry must be done over high heat, so that the food will not only be tasty and delicious, but also lose less nutrients.

Adding a little vinegar when cooking is also beneficial to the preservation of vitamins.

Some people like to eat fried vegetables while they are hot to save time. They like to fry the vegetables in advance and then keep them warm in the pot until everyone is ready to eat them together or eat them hot at the next meal.

In fact, 25% of the vitamin B1 in vegetables will be lost during the heating process after frying.

If the fried cabbage is kept warm for 30 minutes, it will lose 10%, and if it is kept warm for 1 hour, it will lose 20%.