1, eat more melons and vegetables with high water content.

The temperature is high in summer, and the human body loses more water than in other seasons, so it needs to replenish water in time. The water content of wax gourd ranks first among all vegetables, reaching 96%, followed by cucumber, golden melon, loofah, fingered citron, pumpkin, bitter gourd and watermelon. That is to say, eating 500 grams of melons and vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all melon vegetables have the characteristics of high potassium and low sodium, which can lower blood pressure and protect blood vessels.

2. Eat more cool vegetables that clear away heat and remove dampness.

The most important factor affecting human body in summer is the poison of summer dampness. When summer-heat and dampness invade the human body, it will lead to pore opening, excessive sweating, qi deficiency, spleen and stomach dysfunction and food indigestion. Eating some cool vegetables is conducive to promoting fluid production and quenching thirst, relieving summer heat, clearing away heat and purging fire, expelling toxin and relaxing bowels. The cool vegetables listed in summer include bitter gourd, towel gourd, cucumber, watermelon, melon, tomato, eggplant, celery, chrysanthemum brain, lettuce and asparagus.

3, eat more bitter vegetables to relieve fire and poison.

Scientific research has found that bitter food contains amino acids, vitamins, alkaloids, glycosides, trace elements, etc., and has many medical and health-care functions such as anti-bacteria, anti-inflammatory, antipyretic, summer-heat-relieving, refreshing and fatigue-relieving. Modern nutritionists believe that bitter food can promote the secretion of gastric acid and increase the concentration of gastric acid, thus increasing appetite. Common bitter vegetables are bitter gourd, bitter vegetable, dandelion and lotus leaf.

4. Eat more anti-inflammatory and bactericidal vegetables.

Summer is a season with high temperature and rapid growth and spread of pathogenic bacteria, which is a frequent season for human diseases, especially intestinal infectious diseases. At this time, eating more "sterilized" vegetables can prevent diseases. This kind of vegetables include: garlic, onion, leek, green onion, chives, green garlic, garlic seedlings and so on. These onion and garlic vegetables are rich in broad-spectrum fungicides, which can kill and inhibit various cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic. In recent years, studies have found that the effective component of garlic is mainly allicin. Because alliinase in garlic will lose its activity when it is heated, it is best to eat it raw in order to give full play to the sterilization and disease prevention function of garlic.