Bitter gourd is the first choice for clearing away heat and lowering fire. Bitter gourd has the effects of detoxification, cooling and prevention. In addition, bitter gourd is also rich in vitamin C, which can improve human immunity and also has the effect of skin care in beauty beauty. Therefore, how can you get less bitter gourd from vegetables recommended in summer?

2, seasonal vegetables in summer: cucumber

Many people know that cucumber has whitening effect. Cucumber also contains crude fiber, vitamin B 1, riboflavin, nicotinic acid, vitamin C and other vitamins, which have the effects of promoting fluid production to quench thirst, relieving summer heat, relieving swelling and diuresis, and treating sore throat, edema of limbs, heat dysentery and bloody stool. In addition, cucumber has the effect of losing weight, and vegetables and cucumbers are indispensable in summer.

3. Seasonal vegetables in summer: tomatoes

Tomato is a vegetable that often appears on the table in summer. The common tomato functions are: tomato is rich in vitamin C, which can effectively whiten skin, and it is the first choice for girls to whiten and protect skin. In addition, tomatoes also have the functions of sterilization, cancer prevention, cooling blood, clearing stomach and strengthening spleen. Eating tomatoes in summer can also effectively prevent heatstroke.

4. Seasonal vegetable in summer: eggplant

Here I would like to remind everyone that when eating eggplant, don't peel it, because eggplant skin is rich in vitamin B. Eating eggplant (even skin) often has a certain effect on preventing and treating hypertension, arteriosclerosis, cerebral thrombosis and senile plaque. What's important is that the maturity of eggplant is summer, and a large number of eggplants are on the market, with reasonable price and good cost performance.

5. Table of Seasonal Vegetables in Summer

Amaranth, water spinach, Shanghai green, sweet potato leaves, rape, auricularia, leek, cabbage, cucumber, cucurbit, loofah, fingered citron, pumpkin, water bamboo, tomato, cabbage, string beans, Chinese cabbage, kidney beans, okra, eggplant, etc.

What should I pay attention to when eating vegetables in summer?

Eat more fresh vegetables.

Fresh vegetables, if bought and stored at home, will slowly lose some vitamins. For example, when spinach is stored at 20℃ for 24 hours, the loss of vitamin C will reach 84%. Therefore, try to eat as many fresh vegetables as possible.

Wanghuo for cooking

According to the measurement, the loss of vitamin C is only 17% in the vegetables fried by fire, and it is 59% if they are braised after frying. Therefore, stir-fry should use strong fire, so that the fried dishes are not only delicious in color, but also have less nutritional loss. Adding a little vinegar when cooking is also beneficial to the preservation of vitamins.

Eat the fried dishes while they are hot.

In order to save time, some people like to fry the dishes in advance, and then wait in the pot for people to eat together or eat hot next time. In fact, vitamin B 1 in vegetables will lose 25% in the process of warming after frying. The fried cabbage will lose 10% if it is kept warm for 30 minutes, and will lose 20% if it grows to 1 hour.