Women eat more of these foods in summer

　　The temperature is high in summer, and the human body loses more water than in other seasons, so it must be replenished in time. The water in vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilm. It is unmatched by drinking water produced in any factory.

　　Summer is the peak season for fruits and vegetables, and their common feature is that their water content is above 90%. The water content of winter melon ranks highest among all vegetables, up to 96%, followed by cucumber, pumpkin, loofah, chayote, pumpkin, bitter melon, watermelon, etc. This means that eating 500 grams of vegetables is equivalent to drinking 450 ml of high-quality water. In addition, all fruits and vegetables are high in potassium and low in sodium, which can lower blood pressure and protect blood vessels.

　　Eat more melons

　　When the temperature is high in summer, the human body loses a lot of water and must be replenished in time. The water in vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilm. The water content of melon vegetables is above 90%. All melons and vegetables can lower blood pressure and protect blood vessels.

　　Eat more cold vegetables

　　The most important factor affecting the human body in summer is the poison of summer heat and dampness. When heat-humidity invades the human body, it will cause open pores, excessive sweating, and qi deficiency. It can also cause spleen and stomach dysfunction and food indigestion. In addition, in recent years, the consumption of animal foods such as meat has increased, causing the body's body to become acidic and prone to internal heat. Eating some cool vegetables is helpful for producing body fluids and quenching thirst, relieving irritability and heat, clearing away heat and purging fire, detoxifying and laxative. Among the vegetables on the market in summer, which ones are cool? Except for pumpkins and pumpkins, which are warm in nature, melon vegetables such as bitter gourd, loofah, cucumber, cabbage melon, watermelon, melon, etc. are all cool in nature. tomato , eggplant, celery, sunflower (purple horn leaves), lettuce, asparagus, watercress, sweet potatoes, etc., are also cool vegetables. These vegetables are in their peak production period, so you might as well eat them regularly.

　　Eat more “bacterial” vegetables

　　Summer temperatures are high and pathogenic bacteria breed and spread quickly, which is why humans disease Especially during the season when intestinal infectious diseases occur frequently. At this time, eating more "sterilizing" vegetables can prevent diseases. Such vegetables include: garlic, onions, leeks, chives, green garlic, garlic sprouts, etc. These onion and garlic vegetables are rich in broad-spectrum phytocides, which can kill and inhibit various cocci, bacilli, fungi, and viruses. Among them, the most prominent one is garlic. Research has found that the main active ingredient in garlic is allicin. Since the alliinase in garlic loses its activity when exposed to heat, in order to give full play to its bactericidal and disease-preventing functions, it is best to eat it raw. The above-mentioned onion and garlic vegetables all have varying degrees of bactericidal and antibacterial effects, and eating them regularly is beneficial to the body.

　　99 warm reminder from enthusiastic doctors , Eating more of these vegetables in summer has good health care effects. Eat less raw, cold, spicy, and irritating foods, and mainly eat light vegetarian foods.