Vegetables not only contain abundant vitamins but also large amounts of dietary fiber, fruit acids, and inorganic salts, which are essential nutrients for the recovery process of patients with liver disease. There are many vegetables beneficial for liver patients, and some are listed below for selection.
Garlic: A plant of the Liliaceae family, it is pungent and warm in nature, with a spicy taste. It is advisable for liver patients to 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 Ong Choy, it is sweet and neutral in nature. It contains protein, fat, inorganic salts, niacin, carotene, etc., and has effects of detoxification, clearing heat, and cooling blood.
Shepherd's Purse: A plant of the Cruciferae family, it is neutral in nature and sweet in taste. It contains vitamins B and C, carotene, niacin, and inorganic salts.
Cabbage: Also known as cabbage or kale, it is neutral in nature and sweet in taste. It is rich in vitamins C, B1, B2, and also contains carotene and vitamin E. Raw consumption is effective for gastric and duodenal ulcers and pain.
Mushroom: There are many varieties, mostly artificially cultivated now, including straw mushrooms, champignons, shiitake mushrooms, etc., all belonging to the fungi family. It is neutral in nature and sweet in taste, containing polysaccharides, vitamins, protein, fat, and inorganic salts. Experiments have shown that its polysaccharides have immune-regulating and anti-tumor effects, and it is advisable for liver patients to consume it regularly.
Wood Ear: There are black and white varieties. It is neutral in nature and sweet in taste, containing fat, protein, and polysaccharides. It can benefit the stomach and nourish blood, having a nourishing effect.
Seaweed: It is cold in nature and salty in taste, containing large amounts of iodine, alginic acid, vitamins, protein, and fat. It has the effect of resolving phlegm and dissipating nodules. Research shows its extracts can better inhibit platelet aggregation and lipid oxidation, and have anti-ulcer effects.
Lily: It is neutral in nature and sweet in taste, containing protein, fat, and colchicine. It has the effects of replenishing qi and the middle energizer, benefiting the lungs and stopping cough, and can soften hardness and calm the spirit. Colchicine has the effect of anti-liver fibrosis and cirrhosis. Regular consumption of lily can prevent and treat cirrhosis.
Carrot: It is slightly warm in nature, sweet and slightly pungent in taste, rich in vitamin A precursor (carotene) and also contains volatile oil. It is highly nutritious, helps digestion and appetite, and can be eaten raw or cooked. It is particularly effective for raising vitamin A levels in liver patients, thereby indirectly preventing carcinogenesis.
Tomato: A plant of the Solanaceae family, it is neutral in nature, sour with a hint of sweet, and rich in protein, fat, inorganic salts, niacin, vitamin C, vitamin B1, vitamin B2, and carotene. It has the effects of clearing heat and detoxifying, cooling blood and calming the liver, and can be eaten raw or cooked. Winter Melon: It is slightly cold in nature and sweet in taste, containing protein, vitamins, adenine, and niacin. The peel can promote urination and reduce swelling; the seeds can reduce abscesses, resolve phlegm, and stop cough; the flesh can clear heat and thirst, and also detoxify from fish and crab poisoning.
Cucumber: It is cold in nature and sweet in taste, containing pentose, vitamin B1, vitamin B2, niacin, and protein. Its fine fibers promote the excretion of intestinal toxins and lower cholesterol. The contained malic acid can inhibit the conversion of carbohydrates into fat, making it especially suitable for the prevention and treatment of fatty liver.
The 12 vegetables listed above are commonly used in daily life, rich in nutrients, and highly beneficial for liver patients, and can be consumed regularly.