Eating properly is an important way to maintain good health. As we have entered early summer, what vegetables are beneficial to our health in the summer?
According to the Yunnan Provincial Center for Disease Control and Prevention, introduced during the Yunnan Science and Technology Week, one should eat more gourds, "cooling" vegetables, and "disinfectant" vegetables in the summer.
The high summer temperatures cause the body to lose a lot of water, which must be replenished in a timely manner.
The water in vegetables is natural, clean, nutritious, and biologically active water filtered through multiple biological membranes. Eating 500 grams of gourds a day is equivalent to drinking 450 milliliters of high-quality water, and gourd vegetables also help lower blood pressure.
The summer heat and dampness can affect health. Eating some cooling vegetables helps to promote saliva production, quench thirst, relieve restlessness and summer heat, clear heat, and detoxify. Bitter gourd, cucumber, tomato, eggplant, celery, lettuce, asparagus, watercress, and jicama are all cooling vegetables.
In addition, summer is a season with a high incidence of diseases, especially intestinal diseases. Eating more "disinfectant" vegetables such as garlic, onions, chives, scallions, and shallots can help prevent diseases.