Spinach
Water spinach is a popular choice for seafood hotpot because of its crunchy, naturally sweet taste, easy to eat and does not overpower the flavor of the seafood. Water spinach provides vitamins A, C and fiber, contributing to maintaining health and digestion when washed and prepared safely.
When eating water spinach with seafood hotpot, you should not dip the vegetables in the hotpot water for too long to avoid losing their crispiness and making the vegetable smell strong.
Water spinach is a popular choice when eating seafood hotpot because it is crispy, naturally sweet, easy to eat and does not overpower the flavor of the seafood.
In addition, water spinach grown in polluted water sources may contain parasites, so choose vegetables with clear origins and wash thoroughly before processing.
Cabbage
This vegetable is rich in vitamin C, K and antioxidants, which help boost immunity, aid digestion and contribute to cardiovascular protection.
This is a refreshing, low-calorie vegetable, suitable to eat with seafood hotpot which is rich in protein and calories. When eating, you should not dip the cabbage too much, it will be mushy, affecting the flavor and nutritional value.
Water celery
The chilly winter is the ideal time to enjoy seafood hotpot and also the season of water celery or Vietnamese celery. This vegetable has a refreshing, crunchy, sweet taste, is easy to eat and is rich in vitamins A, C, fiber, potassium, copper, and iron.
Water celery can be contaminated with parasites. Therefore, it should be washed and cooked thoroughly before eating.
This vegetable is rich in fiber, vitamins and minerals, has the effect of supporting digestion, diuretic, helps stabilize blood pressure and is good for the heart. If grown in areas with unsafe water, water celery can be infected with parasites. Therefore, it should be washed and cooked thoroughly before eating.
White cabbage
White cabbage has a natural sweetness and crunch, suitable for hot pot without overpowering the flavor of seafood. Cabbage is rich in vitamin C, K and fiber, helps boost immunity, aids digestion.
However, it should be eaten in moderation and cooked before eating to avoid bloating. This vegetable helps to reduce the spicy and fatty taste of the hot pot broth, while increasing the freshness and harmonious flavor of the dish.
Sweet cabbage
Bok choy is a food source rich in vitamins A, C, K, calcium and fiber, providing many health benefits.
Bok choy is a food source rich in vitamins A, C, K, calcium and fiber, providing many health benefits.
Eating bok choy regularly helps boost immunity, improve eyesight, aid digestion and prevent constipation. In addition, the antioxidants in the vegetable also help beautify the skin, prevent aging and protect the heart.
Watercress
Watercress is rich in vitamins and minerals, which can support health. However, when eating, do not eat raw watercress without washing it thoroughly because it can easily be contaminated with parasites.
According to Oriental medicine, watercress is classified as a cold vegetable, so people with cold constitutions or frequent stomach aches should eat it in moderation.
Malabar spinach
Malabar spinach is rich in vitamins A, C, iron, calcium and natural mucus that helps with bowel movements, aids digestion, and cools the body. It is very suitable to eat with high-protein and spicy dishes such as seafood hotpot.
Malabar spinach is very suitable to eat with high protein and spicy dishes such as seafood hotpot.
Mushrooms
Mushrooms are rich in fiber, plant protein, vitamins B and D, and minerals such as potassium, iron, and zinc. They also contain antioxidants and beta-glucan, which help boost immunity.
Mushrooms when dipped in hot pot have a natural sweetness, making the seafood broth richer and more refreshing. The crunchy texture of mushrooms creates a delicious, enjoyable feeling when eaten.
Source: https://giadinh.suckhoedoisong.vn/loai-rau-tha-lau-hai-san-khien-bo-duong-hon-thom-ngon-kho-cuong-ngan-ngua-hap-thu-chat-beo-172251119220853059.htm
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