Bitter gourd is the first choice for clearing heat and reducing fire. Bitter gourd has the effects of detoxification, cooling and prevention. In addition, bitter gourd is also rich in vitamin C, which can improve human immunity, and also has the effect of skin care in beauty beauty. So, how can you eat less bitter gourd for vegetables recommended in summer?

2, seasonal vegetables in summer: cucumber

Many people know that cucumber has whitening effect. Cucumber also contains crude fiber, vitamin B 1, riboflavin, nicotinic acid, vitamin C and other vitamins, which have the effects of promoting fluid production to quench thirst, relieving summer-heat, relieving swelling and diuresis, and treating sore throat, edema of limbs, bloody stool due to heat. In addition, cucumber has the function of losing weight, and vegetables and cucumbers are indispensable in summer.

3. Summer seasonal vegetables: tomatoes

Tomatoes are a vegetable that often appears on the table in summer. Common tomato functions are: tomato is rich in vitamin C, which can effectively whiten skin, and is the first choice for girls to whiten skin. In addition, tomatoes also have the functions of sterilization, cancer prevention, cooling blood, clearing stomach and strengthening spleen. Eating tomatoes in summer can also effectively prevent heatstroke.

4. Summer seasonal vegetable: eggplant

Here I would like to remind you not to peel eggplant, because eggplant skin is rich in vitamin B, and eating eggplant (even skin) often has a certain effect on preventing and treating hypertension, arteriosclerosis, cerebral thrombosis and senile plaque. What is important is that the maturity of eggplant is summer, and a large number of eggplants are on the market, with reasonable price and good cost performance.

5. Summer Seasonal Vegetables List

Amaranth, water spinach, Shanghai green, sweet potato leaves, rape, fungus, leek, Chinese cabbage, cucumber, cucurbitaceae, loofah, fingered citron, pumpkin, water bamboo, tomato, Chinese cabbage, string beans, Chinese cabbage, kidney beans, okra, eggplant, etc.

What should I pay attention to when eating vegetables in summer?

Eat more fresh vegetables.

Fresh vegetables, if bought home for storage, will gradually lose some vitamins. For example, when spinach is stored at 20℃ for 24 hours, the loss of vitamin C will reach 84%. So, eat as many fresh vegetables as possible.

Cook with a strong fire

According to the determination, the loss of vitamin C in vegetables fried by fire is only 17%, and if they are braised after frying, the loss of vitamin C in vegetables is 59%. Therefore, stir-fry should use strong fire, so that the fried dishes are not only delicious in color, but also less in nutritional loss. Adding a little vinegar when cooking is also beneficial to the preservation of vitamins.

Eat stir-fry while it is hot.

In order to save time, some people like to fry the dishes in advance, and then wait for everyone to eat together in the pot or eat them while they are hot next time. In fact, vitamin B 1 in vegetables will lose 25% in the process of heating up after frying. Stir-fried Chinese cabbage will lose 10% after 30 minutes, and lose 20% after 1 hour.