What are the green vegetables in summer

In fact, the human body’s appetite is relatively poor in the summer because the hot weather increases the evaporation of water from the body. Many friends prefer to eat green vegetables in summer because they have a refreshing taste and can replenish water. Common vegetables in summer include bitter gourd, cucumber, tomato, eggplant, etc.

1. Summer seasonal vegetables: bitter melon

Bitter melon is the first choice for clearing away heat and reducing internal heat. Bitter melon has the effects of detoxification, cooling, and preventing heatstroke. In addition, bitter melon is rich in vitamin C, which can improve the body's immunity while also having the effect of beautifying and skin care. Therefore, how can bitter melon be missing from the recommended vegetables in summer?

2. Summer seasonal vegetables: cucumber

Many people know that cucumbers have the effect of whitening. Cucumbers also contain crude fiber, vitamin B1, riboflavin, niacin, vitamin C and other vitamins. They can promote salivation and quench thirst, relieve restlessness and heat, reduce swelling and promote diuresis, and treat sore throat, edema of the limbs, and dysentery with blood in the stool. In addition, cucumber also has the effect of weight loss. Cucumber is an indispensable summer vegetable.

3. Summer seasonal vegetables: tomatoes

Tomatoes are vegetables that often appear on the table in summer. Common tomato benefits include: tomatoes are rich in vitamin C, which can effectively whiten the skin, and are the preferred vegetable for girls for whitening and skin care. In addition, tomatoes have the effects of sterilization, cancer prevention, cooling blood, clearing the stomach and strengthening the spleen. Eating tomatoes in summer can also effectively prevent heatstroke.

4. Summer seasonal vegetables: Eggplant

Here I would like to remind everyone that when eating eggplant, do not peel it, because the eggplant skin is rich in vitamin B. Eating eggplant (with the skin) regularly is effective in preventing and treating high blood pressure, arteriosclerosis, cerebral thrombosis, senile plaques, etc. What’s important is that the eggplant’s ripening period is summer, when a large number of eggplants are on the market, the price is relatively reasonable, and the cost-effectiveness is good.

5. Summer seasonal vegetables list

Red amaranth, water spinach, Shanghai green, sweet potato leaves, rapeseed, wood ear vegetable, leek, cabbage, cucumber, cucumber, loofah, chayote, pumpkin, wild rice stem, tomato, Chinese cabbage, green beans, Chinese cabbage, cabbage, green beans, okra, eggplant, etc.

What should we pay attention to when eating vegetables in summer

Eat more fresh vegetables

If you buy fresh vegetables and keep them at home without eating them, they will slowly lose some vitamins. For example, spinach loses 84% ​​of its vitamin C if stored at 20°C for 24 hours. Therefore, try to eat more fresh vegetables.

Stir-fry over high heat

According to measurements, the loss of vitamin C in dishes stir-fried over high heat is only 17%, but if stir-fried and then stewed, the loss of vitamin C in the dishes is 59%. Therefore, you should use high heat when cooking. This way the dishes will not only look delicious, but also have less nutritional loss. Adding a little vinegar when cooking can also help preserve vitamins.

Eat the cooked dishes while they are hot

In order to save time, some people like to cook the dishes in advance, and then keep them warm in the pan until everyone is gathered to eat them together or heat them up for the next meal. In fact, 25% of the vitamin B1 in vegetables will be lost during the warming process after frying. If the fried cabbage is kept warm for 30 minutes, 10% will be lost. If it is kept warm for 1 hour, 20% will be lost.

Drink soup before eating vegetables

Many people like to eat vegetables but don’t like to drink soup. In fact, most of the vitamins are dissolved in the soup when cooking. Take vitamin C as an example. After the cabbage is cooked, 70% of the vitamin C will be dissolved in the soup; if fresh peas are boiled in water for 3 minutes, 50% of the vitamin C will be dissolved in the soup. When washing and cutting vegetables, if you cut them before rinsing them, a large amount of vitamins will be lost into the water.