Can I eat papaya when I have a cold

Papaya is a common fruit, and many friends love it very much. You can actually eat papaya when you have a cold, but it is recommended to stew it in soup before eating, which can have a better effect in treating colds. The vitamins and proteases contained in papaya are beneficial to the human body, especially for those who are in confinement after childbirth.

Can I eat papaya when I have a cold?

You can eat papaya during a cold, which may help your body recover, but it is not recommended to eat it raw. Generally, cold patients have poor appetite and weakened digestive function. Eating papaya properly can increase appetite and help gastrointestinal digestion, which can enhance the body's absorption of nutrients. Papaya is also rich in many common nutrients that can enhance immunity to resist bacterial invasion. Cold is a common respiratory disease. Almost everyone has experienced a cold. It makes the body feel very uncomfortable, but fortunately, the disease is relatively easy to cure. There are relatively few dietary restrictions for colds. Just avoid cold drinks and spicy foods, quit smoking and drinking, and cooperate with treatment to recover quickly.

What to eat when you have a cold

1. Multi-grain porridge: Wash thoroughly with clean water 14g each of black beans and black rice, 34g each of millet, mung beans, red beans, coix seeds, brown rice and water chestnuts. Soak in water for a long time, at least 4 hours. Add water, bring to a boil over high heat, then simmer over low heat for 1.5 hours. After cooking, add appropriate amount of white sugar and it is ready to eat. It tastes better after being chilled.

2. Stir-fried Chinese cabbage with mushrooms: Wash 200 grams of mushrooms, remove the stems, blanch them in boiling water, remove and drain, then cut in half; remove 200 grams of Chinese cabbage, remove the outer stems, take out the core, wash and cut in half, put into a hot oil pan (add 20 grams of oil), add appropriate amount of refined salt and a little MSG, stir-fry until cooked, remove from the pan and arrange neatly on a plate; heat 30 grams of oil on a wok rack over high heat, add mushrooms and stir-fry for a while, add Shaoxing wine, remaining refined salt and remaining MSG and cook until the flavors are absorbed, drizzle with sesame oil, remove from the pan and cover the Chinese cabbage.

3. Stir-fried celery and mushrooms: Slice 250 grams of mushrooms and water chestnuts. Cut 250 grams of celery into sections and slice the pepper. Heat up a pan with oil, sauté ginger and garlic, then add the mushrooms and stir-fry. After the mushrooms are fried soft, add other ingredients and stir-fry until they are green. Just add salt and chicken essence to season.