Vegetables not only contain abundant vitamins but also large amounts of dietary fiber, fruit acids, and inorganic salts. These substances are essential nutrients for the recovery process of liver disease patients. There are many vegetables beneficial for liver disease patients; some are listed below for selection. Garlic:
A plant of the Liliaceae family, it is pungent in nature and warm in taste, with a spicy flavor. Liver disease patients should consume it cooked. It contains vitamins A, B1, C, etc., and its extracts have antibacterial, antiviral, and blood vessel softening effects.
Water Spinach:
Also known as swamp cabbage, it is sweet and neutral in nature. It contains protein, fat, inorganic salts, niacin, carotene, etc., and has effects such as detoxification and clearing heat to cool the blood.
Shepherd's Purse:
A plant of the Brassicaceae family, it is neutral in nature and sweet in taste. It contains vitamins B and C, carotene, niacin, and inorganic salts. Animal experiments have shown that it can shorten blood clotting time, has a hemostatic effect, and is suitable for chronic liver disease patients with symptoms such as nasal bleeding and gum bleeding.
Cabbage:
Also known as green cabbage, head cabbage, or kale, it is neutral in nature and sweet in taste. It is rich in vitamin C, vitamin B1, vitamin B