Monsoon food should be nourishing, immune-boosting, and comforting in order to meet the demands of the season. Choose warm, just-cooked meals to improve digestion and prevent infections. For warmth and hydration, herbal teas, stews, and soups are great options. Use spices with antibacterial qualities, such as turmeric, ginger, and garlic. Seasonal fruits, such as pomegranates and pears, strengthen the immune system, while limiting water-rich and green vegetables lowers the chance of infection. For warmth and vigour, munch on some roasted nuts and seeds.
Leafy greens (such as spinach, lettuce, and kale): Because of their moisture content, leafy greens are more prone to bacterial contamination from pathogens like Salmonella and E. coli. The leaves’ ease of dirt and water retention promotes the growth of dangerous germs.
Broccoli and cauliflower: These veggies are hard to clean completely because of their intricate structure and numerous cracks. The monsoon’s humid environment might encourage the growth of germs and mould in these cracks.
Eggplant (Brinjal): During the monsoon season, eggplants are vulnerable to worm and pest infestations. Fungal growth and spoiling can also occur more quickly in a damp atmosphere.
Cabbage: In between its layers, cabbage can harbour bacteria and dirt, just like leafy greens. During the monsoon, bug infestations are also a risk.
Okra (Ladyfinger): The monsoon season’s humid circumstances can cause okra to turn slimy, which might encourage bacterial growth and make it less appetising to eat.
Gourds (for example bottle gourd, bitter gourd, ridge gourd): Gourds have a high water absorption capacity, which speeds up spoiling. During the monsoon season, they are extremely vulnerable to bacterial infection.
Mushrooms: Due to their high moisture content, mushrooms are susceptible to bacterial and mould growth in the humid monsoon weather.
