For dietary matching, the compatibility between ingredients is the focus of people's attention. After all, reasonable matching can not only make the food more delicious, but also take into account nutritional balance. For common ingredients such as cabbage, onions, eggplants, water spinach, beans and potatoes, many people have doubts about whether they can be eaten at the same time.

Let’s take a look at the characteristics of these ingredients. Chinese cabbage is sweet and cool in nature and has the effects of clearing heat, diuresis, detoxification and reducing swelling; onions are pungent and warm, which can promote blood circulation, sterilize and reduce inflammation; eggplant is cold in nature and sweet, and has the effects of activating blood circulation, dredging collaterals, reducing swelling and relieving pain; water spinach is sweet and cold in nature. It has the effects of clearing away heat, detoxifying, diuresis and reducing swelling; carob beans are sweet and flat in nature, and have the effects of strengthening the spleen and kidneys, replenishing qi and promoting fluid production; potatoes are flat in nature and sweet, and have the effects of strengthening the spleen, nourishing the stomach, and replenishing qi and replenishing the body.

Judging from the characteristics of these ingredients, there are no obvious conflicts or taboos between them. Therefore, cabbage, onions, eggplants, water spinach, beans and potatoes can be eaten at the same time. It should be noted that although there is no conflict between these ingredients, you should also pay attention to the consumption and cooking method.

In terms of consumption, it is recommended to have a balanced mix and not be partial to any one ingredient. Vegetable intake at each meal should account for half of the total plate, with green leafy vegetables and cruciferous vegetables accounting for more than half.

In terms of cooking methods, these ingredients are cooked in various ways, and you can choose according to your own preferences. For example, bok choy can be stir-fried, cold, and soup; onions can be stir-fried, cold, and pickled; eggplant can be braised, steamed, and fried; water spinach can be stir-fried, cold, and soup; beans can be stir-fried, cold, and fried. Stir-fried; potatoes can be stir-fried, stewed, or fried.

It should be noted that if you have gastrointestinal diseases, such as gastritis, gastric ulcer, etc., you should pay attention to light cooking when eating these ingredients to avoid spicy stimulation. For some special groups of people, such as pregnant women and children, they should also pay attention to appropriate amounts when eating these ingredients.

Chinese cabbage, onions, eggplants, water spinach, beans and potatoes can be eaten at the same time, but you need to pay attention to a balanced combination and reasonable cooking to achieve both deliciousness and health.