Doctors recommend 10 vegetables that are not delicious but are beneficial to health. They are all available in Thailand and are easy to find.
The doctor himself recommends 10 vegetables that are not delicious but are beneficial to your health! In Thailand, we have everything. It’s very easy to find and buy.
Are there any vegetables you don’t want to eat? Dr. Li Tangyue, a weight loss clinic doctor and family medicine physician, shared “10 vegetables that are not very tasty but are good for your health” and honestly admitted, “I think the last one is not tasty at all!”
Dr. Li Tangyue said on the YouTube channel 《First Day of School – Song Qingming X Cofit》 about “10 Vegetables That Are Not Tasty But Good for Your Health”.
1. Bitter melon : Rich in vitamin C and fiber, it helps control blood sugar levels but is very bitter.
Nutritionist Gao Minmin said bitter melon has a very high nutritional value, containing a large amount of vitamin C, earning it the nickname “the king of vitamin C among vegetables.” It helps reduce the risk of cardiovascular disease, strengthens the immune system, and nourishes the skin. Fiber in bitter melon helps balance blood sugar and fat levels. It also contains cucurbitacin, which has antioxidant properties, helps reduce aging and fatigue, and aids digestion.
2. Okra : is a high-fiber food that helps maintain a healthy digestive system, but has a sticky texture that some people may not like.
Nutritionist Ni Manting explains that the mucus in okra contains pectin, which helps repair the intestinal lining and is beneficial in protecting the digestive system. She recommends that when cooking okra, avoid cutting it into pieces and keep it in its “original form” to ensure that all the nutrients are absorbed.
Also, okra is not suitable for everyone to eat, she warns. Because every 100 grams of okra contains 203 mg of potassium, it is not recommended for those with kidney disease and abnormal blood potassium to eat it regularly or in excess.
3. Chives : Rich in vitamin K and folic acid, which are beneficial for cardiovascular health.
Nutritionist Li Wanping said that chives are not only high in beta-carotene and vitamin B2, but also help dispel cold and warm the body, promote blood circulation and warm the body.
4. Celery : Rich in water and dietary fiber, which are beneficial for weight loss, although its taste is unique.
Celery is highly nutritious and is known as a “kitchen medicine.” According to nutritionist Liu Jiayin, celery has diuretic properties, lowers blood pressure, and stimulates bowel movements. It is rich in vitamins A, C, beta-carotene, calcium, and potassium, as well as fiber, which aids in bowel movement.
In addition, research has found that celery contains apigenin, which helps eliminate free radicals in the body, boosts immunity, and fights cancer.
5. Carrots : Rich in beta-carotene, it helps maintain healthy eyes, but children often don’t like it.
Nutritionist Su Jiaching explains that carrots contain up to 90% water and are rich in vitamins B, C, beta-carotene, and minerals such as calcium, phosphorus, iron, potassium, and sodium, which help prevent macular degeneration and improve vision. Beta-carotene also helps maintain healthy gums and teeth, and prevents cardiovascular disease.
6. Bell peppers : Very rich in vitamin C.
Nutritionist Li Wanping said that bell peppers are a vegetable that has more vitamin C than some fruits such as oranges and lemons. When made into a vegetable salad, you will get full vitamin C, which helps to strengthen the immune system.
In addition, there are tea polyphenols that have antiseptic properties and help protect the good bacteria in the intestines, increasing the resistance of the intestines. However, because bell peppers contain oligosaccharides, some people may experience bloating when db is too much, which is not harmful to the body.
7. Peas : Rich in protein and fiber, but has a rather dry texture.
8. Kale : High in vitamin K and indoles, but the texture is quite tough and can sometimes be slightly bitter.
Renal specialist Hong Yongxiang said kale is high in calcium, which is important for those who are calcium deficient, especially those with kidney disease. It is also high in iron, which helps create hemoglobin and prevents diabetes.
Kale is also rich in potassium, which helps flush out excess water and salt from the body, making it an important tool in reducing swelling and improving high blood pressure for those with normal kidney function. However, for those with chronic kidney failure, it should be blanched before eating.
9. Coriander : Rich in vitamins A, C, K and antioxidants, some people love it, while others don’t.
Nutritionist Song Ming-hwa explains that cilantro contains three times more vitamin C than tomatoes, and more than peaches, pears and apples. Vitamin C found in fruits and vegetables is destroyed when exposed to heat, but because cilantro is often added at the end or in salads, it helps preserve the vitamin C.
It also contains 10 times more beta-carotene than tomatoes, green beans and cucumbers, and is rich in vitamins B1, B2 and minerals such as calcium, iron, phosphorus, magnesium and potassium.
Doctor Luo Shangjia once said in his book No Disease According to Tibetan Medicine that in order to maximize the therapeutic value of coriander, eating only 1-2 small leaves used as a garnish on a plate is not enough. You should eat 1-2 fresh coriander stalks at a time or use coriander as the main ingredient in cooking.
When coriander is consumed for a period of time, it helps to remove heavy toxins from the heart, liver, lungs, kidneys and digestive tract, so it is called the “best detoxifier”. It also helps to balance blood sugar, stimulates appetite, fights bacteria and helps to solve the problem of brain atrophy, so it is good news for those who have short-term memory problems.
10. Eggplant : Rich in fiber and vitamins B1, B6.
Medical health website Hello醫師 states that eggplant contains a lot of antioxidants, which help fight free radical damage, delay aging, and reduce the risk of various diseases. Eggplant skin is rich in anthocyanins.
The solanine, which gives eggplant its bright purple color, has powerful antioxidant properties that help protect brain cells and prevent memory loss or cognitive decline caused by aging. Eating eggplant with the ยูฟ่าเบท skin on will help you get the full anthocyanin content.