Want to get rid of dampness? You must eat these vegetables every day, and they have many other benefits too.

Do you have dampness in your body? Let me introduce a few vegetables that can help remove dampness from the body! Bean sprouts, also called sprout vegetables, and also known as qiaoya, bean sprout vegetables, ruyi vegetable, qiacai, silver sprouts, silver needles, silver seedlings, sprout hearts, soybean sprouts, and clear-water bean sprouts, are edible "sprout vegetables" cultivated from the seeds of various grains, beans, and trees, and are also called "living vegetables." They come in rich varieties and have comprehensive nutrition, and are a common vegetable.

Bean sprouts are all cold in nature and sweet in taste, but their effects differ. Mung bean sprouts are easy to digest and have the effects of clearing heat and detoxifying, promoting urination, and removing dampness, making them suitable for people with accumulated damp-heat, dry mouth and thirst, hot and reddish urine, constipation, and red swollen painful eyes. Soybean sprouts strengthen the spleen and nourish the liver, and their vitamin B2 content is relatively high. Eating soybean sprouts appropriately in spring helps prevent angular cheilitis. It is good to add vinegar first when stir-frying bean sprouts. The correct way to stir-fry bean sprouts is to add vinegar first when cooking, and it has three effects: first, it keeps the bean sprouts white; second, it protects the water in the bean sprouts from draining outward, making the texture crisp and tender; third, vinegar can protect the vitamin C in bean sprouts, potatoes, and other vegetables from loss or reduce its loss during stir-frying. Research results show that although soybeans have a high protein content, their nutritional value is limited because they contain trypsin inhibitors, so people advocate eating soy products.

Tofu is the most common soy product, also called water tofu. It is said to have been invented by Liu An, Prince of Huainan, during the Han Dynasty. The main production process is, first, making slurry, that is, turning soybeans into soy milk; second, coagulating and forming, that is, under the combined action of heat and a coagulant, the soy milk coagulates into a gel containing a large amount of water, namely tofu. Tofu is the main ingredient in China's vegetarian dishes. In the memories of early ancestors, it was very unpalatable at first, but after continuous improvement, it gradually became popular and was praised by people as "plant meat." Tofu can be produced year-round and is not limited by season, so during the off-season of vegetable production, it can vary the types of dishes. Tofu is a health-preserving food that tonifies and clears heat. Regular consumption can tonify the middle and boost qi, clear heat and moisten dryness, promote fluid production and quench thirst, and cleanse the stomach and intestines. It is even more suitable for people with a hot constitution, bad breath and thirst, an unsettled stomach and intestines, and those recovering after a febrile illness. Modern medicine has confirmed that in addition to increasing nutrition, helping digestion, and improving appetite, tofu is also quite beneficial to the growth and development of teeth and bones (the fruit with this function also includes the calcium king among fruits, tamarind), and in hematopoietic function it can increase the iron content in the blood; tofu contains no cholesterol and is a medicinal dietary delicacy for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease.

Different regions have different names for mushrooms, but the name "mushroom" is relatively common. Mushrooms are rich in nutrients and contain nutrients such as essential amino acids, minerals, vitamins, and polysaccharides, making them a high-protein, low-fat nutritional health food. Regular consumption of mushrooms can effectively promote the body's absorption of nutrients from other foods. Spring health preservation is very suitable for eating mushrooms to supplement the body's nutrition. A mushroom is composed of two parts, the mycelium and the fruiting body. The mycelium is the nutritional organ, and the fruiting body is the reproductive organ. It has the effects of improving body immunity, relieving pain, calming, relieving cough and resolving phlegm, removing dampness, and fighting cancer.

The reason mushrooms are relatively difficult to clean is mainly that their surface is rough, and the skin is very thin and breaks as soon as it is washed. Therefore, many people, to save trouble, simply rinse them with water and eat them. During the process of growing mushrooms, because they are often attacked by insects, germs can easily attach to the rough surface of the mushrooms. If they are not cleaned thoroughly, they may cause diarrhea. To wash mushrooms clean, it is best to rinse them continuously with tap water; flowing water can thoroughly clean mushrooms. You can eat all these vegetables, right!