Which 11 vegetables best protect the liver? See how many you know

Here we introduce 11 vegetables that are commonly used in people's daily lives, rich in nutrients, and highly beneficial for liver disease patients, and can be eaten regularly.

Water spinach

Also known as swamp cabbage (kangkong), it is sweet in nature and neutral, containing protein, fat, inorganic salts, niacin, carotene, etc., and has effects such as detoxification, clearing heat and cooling the blood.

Leaf mustard

A plant of the cruciferous family, neutral in nature and sweet in taste, containing vitamin B, vitamin C, carotene, niacin and inorganic salts. Animal experiments show that it can shorten clotting time and has a hemostatic effect, suitable for chronic liver disease with symptoms such as nosebleeds and bleeding gums.

Cabbage

That is, round cabbage, common cabbage, kale; neutral in nature and sweet in taste, rich in vitamin C, vitamin B1, vitamin B2, and also containing carotene and vitamin E. Eaten raw, it is effective for gastric and duodenal ulcers and pain.

Mushrooms

There are many varieties, now mostly artificially cultivated, including button mushrooms, tricholoma mushrooms, shiitake mushrooms, etc., all belonging to the fungi. Neutral in nature and sweet in taste, containing polysaccharides, vitamins, protein, fat and inorganic salts, etc. Experiments prove that their polysaccharides have the effects of regulating immunity and fighting tumors, and liver disease patients should eat them regularly.

Wood ear fungus

There are black and white varieties; neutral in nature and sweet in taste, containing fat, protein and polysaccharides. It can benefit the stomach and nourish the blood, and has a nourishing effect.

Seaweed

Cold in nature and salty in taste, containing large amounts of iodine, alginic acid, vitamins, protein and fat, etc. It has the effect of resolving phlegm and dispersing nodules. According to research, its extract can effectively inhibit platelet aggregation and lipid oxidation as well as resist ulcers.

Lily

Neutral in nature and sweet in taste, containing protein, fat and demethylcolchicine. It has the effects of tonifying qi and strengthening the middle, benefiting the lungs and relieving cough, and can soften hardness and calm the spirit. Colchicine has the effect of resisting liver fibrosis and cirrhosis, and regularly eating lily can prevent and treat cirrhosis.

Carrot

Slightly warm in nature, sweet and pungent in taste, rich in provitamin A (carotene), and also containing volatile oil. This product is nutritious, strengthens the stomach and aids digestion, and can be eaten raw or cooked. It has a good effect on raising the vitamin A level of liver disease patients and indirectly preventing the occurrence of cancerous changes.

Tomato

A plant of the nightshade family, neutral in nature, sour and slightly sweet in taste, rich in protein, fat, inorganic salts, niacin, vitamin C, vitamin B1, vitamin B2 and carotene. It has the effects of clearing heat and detoxifying, cooling the blood and calming the liver, and can be eaten raw or cooked.

Winter melon

Slightly cold in nature and sweet in taste, containing protein, vitamins, adenine and niacin; the rind can promote urination and reduce swelling; the seeds can disperse carbuncles and swelling, resolve phlegm and relieve cough; the flesh can clear heat and quench thirst, and can also neutralize the toxicity of fish and crab.

Cucumber

Cold in nature and sweet in taste, containing pentose, vitamin B1, vitamin B2, niacin and protein. Its fine fibers have the effect of promoting the excretion of intestinal toxins and lowering cholesterol, and the tartronic acid it contains can inhibit the conversion of carbohydrates into fat, making it especially suitable for the prevention and treatment of fatty liver.