Summer vegetables include: pepper, loofah, bitter gourd, wax gourd, kidney bean, asparagus, onion, cucumber, pumpkin, water spinach, asparagus, sweet potato leaves, bamboo shoots, lettuce, tomato, cabbage, eggplant, tomato (persimmon), celery, young garlic, lettuce, beans, green pepper, leek and green onion.

Fruits include: watermelon, apricot, mulberry, peach, plum, nectarine and kiwi fruit.

Extended data

Three kinds of vegetables should be eaten in summer:

1, melon, cucumber, bitter gourd, towel gourd and other melon vegetables. From the perspective of traditional Chinese medicine, melons can mostly clear away heat and promote diuresis, help eliminate toxins, and are good food for cooling and heatstroke prevention. Modern nutrition research shows that most melons and vegetables contain more than 90% water and are rich in various minerals and vitamins, which can effectively supplement a lot of water and nutrition lost in summer.

2, tomatoes, eggplant, celery, lettuce and other cool vegetables. Traditional Chinese medicine believes that eating some cool vegetables in summer is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and toxic materials, and expelling toxins and relaxing bowels.

3, garlic, onions and other vegetables with "sterilization" effect. In summer, the temperature is high, germs breed and spread quickly, and intestinal diseases occur frequently. At this time, eat more "sterilized" vegetables such as leeks, green onions, chives and green garlic to prevent diseases.

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