One who suffers from chronic diseases of the gastrointestinal tract should know what vegetables can be eaten with gastritis, and which ones should be abandoned until complete recovery. It is definitely difficult to answer this question. And all because there are two types of gastritis: with high and low acidity. In both cases, you can not use those foods that have an irritant effect on the walls of the stomach. You can consume fresh vegetables with gastritis only if the inflammation of the gastric mucosa proceeds against a background of reduced acidity. They can be included in your diet in small quantities, but you can not eat fresh foods with white bread or buns.
You can not eat raw vegetables with gastritis with increased secretion. Any product must undergo at least a primary treatment. Cooked steamed, zucchini or eggplant can be flavored with olive oil to enhance flavor. Such a tandem will not do much harm. But about onion, garlic, hot pepper will have to be forgotten forever. They have obvious annoying properties, so they can exacerbate the symptoms.
In order to understand the issue in more detail, gastroenterologists advise you to focus on the colors when preparing the diet menu. So what kind of vegetables can you eat with gastritis from this point of view? Let's give the most detailed answer.
Orange vegetables with gastritis
Almost all vegetables in orange contain beta-carotene. This antioxidant, acting on the walls of the stomach, protects them from the formation of an erosive process. And this means, there are them for gastritis can and should be. Pumpkin, zucchini, yellow bell pepper, sweet potatoes, young corn - everything can appear on the diet table. But in order to prevent the formation of flatulence, you should bake all this orange beauty in the oven before cooking or steam it.
Bright red fruits
Scientists have long proven that all red vegetables protect the human body from the development of malignant tumors. It is understood. Beets or tomatoes, for example, are very easily absorbed by the body, they spend minimum digestion on their digestion, therefore such products are considered to be the safest of all other similar products. But red vegetables with gastritis should be used very carefully and remember that tomatoes contain in their composition acids, which have an irritant effect on the gastric mucosa. A digestion of red cabbage, radish and red bell pepper is accompanied by gas formation, so the use of such raw vegetables with gastritis should be minimized.
Few people know that digestion of almost all green vegetables is necessarily accompanied by the production of more gastric juice. Therefore, you can consume green vegetables with gastritis only after heat treatment. Raw brussels sprouts, asparagus, green pepper, artichokes are not allowed.
Violet Vegetables
While we talked only about bans. But there are exceptions to the rules. So, what kind of vegetables can you eat with gastritis? Those that have a purple color. Dark carrots, potatoes, onions and peppers of such unusual color, eggplant and Belgian endive with beautiful leaves - they contain a storehouse of useful vitamins and biologically active substances, which, scientists believe, can be an excellent prevention of oncological pathologies. Violet color forms natural antacids, capable of neutralizing hydrochloric acid, which is part of the gastric juice. That's why purple vegetables are so useful in gastritis.
Please note! Despite such a rich useful composition, from violet cabbage and all varieties of asparagus still need to be abandoned. These products in any case cause flatulence, which negatively affects the tissues lining the stomach and intestines.
And finally - white vegetables. The basis of the diet for gastritis is the usual potatoes and parsnips. But from turnips, onions and cabbage in this case, too, we traditionally refuse.