Watermelon

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Watermelon is cheap, and it is a holy product to quench thirst and relieve summer heat. Watermelon is rich in carotenoids, vitamin C, potassium and anti-cancer antioxidant lycopene, according to HealthNet, the largest medical and health service website in the United States. In addition, a study by Florida State University in 21 found that watermelon is a natural source of citrulline, which can prevent arteriosclerosis and lower blood pressure to some extent. You must control the amount of watermelon. Because watermelon is a cold thing, eating too much is easy to hurt the spleen and stomach. People with deficiency and cold of the spleen and stomach and poor digestive function should eat less, especially after cold storage, otherwise it will lead to bloating, diarrhea and loss of appetite. Moreover, the sugar content of watermelon is high, and diabetic patients should also reduce it appropriately. In addition, it is best not to put watermelons in the refrigerator for more than 12 hours, otherwise it is easy to breed bacteria.

shrimp

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Many people are afraid to eat more because they are worried about the cholesterol in shrimp. In fact, many researchers believe that the cholesterol ingested in food has little effect on the cholesterol in blood vessels. According to American Outdoor magazine, shrimp is low in fat and high in protein, and it is also a great source of omega-3 fatty acids and vitamin B12, the heart protector. Experts remind that shrimps are not easy to preserve because they are rich in protein, so keep them in the refrigerator for more than 2 days. Secondly, because shrimp may contain bacteria and parasites that can tolerate low temperature, it must be cooked before eating. Finally, patients with allergic diseases should avoid eating shrimp. Generally speaking, it is best for ordinary people not to eat more than two ounces of shrimp at a time.

Lettuce

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American magazine Prevention reported that dark green vegetables may contain more nutrients, but this does not mean that lettuce has no nutrition. Only 23 grams of lettuce can provide 2% of vitamin K needed by human body every day. There are many kinds of lettuce, among which loose leaf lettuce and bulbous lettuce are the most commonly eaten in China. Loose-leaf lettuce is mostly used to make salads or eaten raw, while bulbous lettuce can be used for frying, such as making lettuce in oyster sauce and garlic lettuce. Li Huiming reminded that lettuce must be cleaned with running water before eating it raw. People with bad stomach and intestines should try not to eat raw food to avoid indigestion.

potatoes

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Lorna Thornton, a spokeswoman for the American Dietetic Nutrition Association, pointed out that from a nutritional point of view, potatoes are low in fat, low in calories, rich in nutrients and rich in various antioxidants. According to the report of American Food Sharing magazine, a medium-sized potato (about 15g) is the food with the most trace element potassium and dietary fiber. Linda Van Horne, a professor at Northwestern University School of Medicine, said that potassium-containing fruits and vegetables represented by potatoes can help lower blood pressure. In addition, a new study by Scranton University in the United States also found that potatoes are good for heart health. And as long as it is cooked properly, it will not lead to obesity. Potato is a kind of healthy food that almost everyone can eat. Because of its high starch content, it can be used to replace some staple foods. Potatoes can be fried, boiled and boiled in soup in various ways. But don't fry, because fried potatoes not only lose nutrition, but also produce carcinogens and absorb more oil, which is not good for health.

celery

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celery is rich in many beneficial ingredients beyond your imagination, including folic acid, vitamin K, vitamin C and other vitamins. Don't throw away the leaves when eating celery. Because the dietary fiber content per 1 grams of celery stems is 1.2 grams, while there are 2.2 grams in the same amount of celery leaves. Moreover, the contents of vitamin C, magnesium, selenium and other nutrients in celery leaves are much higher than those in celery stems. Need to be reminded that celery is not easy to digest, and people with poor gastrointestinal function should eat less or chew more when eating.