Introduction: Summer is a high-incidence season for gastrointestinal diseases. Eating more foods with antibacterial properties at this time can help prevent them. Besides garlic, the following vegetables also have certain antibacterial effects.
1. Onion
Organic sulfur compounds are the main source of the pungent taste in onions. Studies have shown that this active ingredient has a strong inhibitory effect on *Staphylococcus aureus*, *Corynebacterium diphtheriae*, and others. It also has health benefits such as lowering blood pressure and preventing cancer. Onions are best eaten raw or stir-fried for a short time; otherwise, their active substances will be destroyed.
2. Chives
The allicin in chives can inhibit the growth of pathogenic bacteria such as *Shigella* and *Staphylococcus aureus*. Chives are also rich in dietary fiber, which can promote intestinal peristalsis. Stir-fried chives with eggs or lean pork are good choices.
Stir-fried Chives with Bean Curd Skin
3. Purslane
Studies have shown that purslane has a strong inhibitory effect on *Escherichia coli*, *Shigella*, *Salmonella typhi*, and *Staphylococcus aureus*. Its effect on *Shigella* is particularly strong, and it is often used in folk medicine to treat various diseases such as enteritis and dysentery. Purslane can be eaten fresh or dried. Before cooking, the roots should be removed. It can be used to make soups or served as a cold salad.
4. Fennel
Fennel contains anethole, which has antibacterial properties and is a good inhibitor of *Escherichia coli* and *Shigella*. It can help prevent various infectious diarrheas and promote the healing of inflammation and ulcers. The tender stems and leaves of fennel are strongly aromatic vegetables. Besides being used as a filling with meat, they can also be stir-fried with eggs.
Fennel and Pork Dumplings
5. Houttuynia cordata (Fish Mint)
Houttuynia cordata is rich in houttuynin (decanoyl acetaldehyde), which has antibacterial and anti-inflammatory effects and is also the source of its characteristic smell. Houttuynin can effectively inhibit the growth of bacteria such as *Staphylococcus aureus*, *Escherichia coli*, and *Streptococcus pneumoniae*. Fresh houttuynia cordata, including its leaves and roots, is edible and can be stir-fried, served as a cold salad, or used in soups.
6. Perilla
Active substances in perilla, such as perillaldehyde, have a certain inhibitory effect on *Staphylococcus aureus*, *Salmonella typhi*, and *Escherichia coli*. In Japan, perilla leaves are often served as a side dish with sashimi to prevent food poisoning from eating raw or cold foods. Perilla can also be added to cold salads or used to cook congee. Additionally, it can be served as a side dish when eating grilled meat or other seafood.
Microwaved Steamed Crab with Perilla
Microwave
Tomato jam