Vegetables are not only rich in vitamins, but also contain large amounts of cellulose, lignin, fruit acids and inorganic salts, which are essential nutrients in the recovery process of liver disease patients. According to Taiwanese researchers, it was found that eating more vegetables could reduce the incidence of hepatocellular carcinoma by 20% in people with chronic hepatitis B virus infection. It was also found that serum vitamin A levels were positively correlated with vegetable intake, and men with hepatitis B virus infection who ate less vegetables had a 4.7 times higher risk of hepatocellular carcinoma compared to those who ate more vegetables, and serum vitamin levels were negatively correlated with the possibility of hepatocellular carcinoma. This shows that eating more vegetables has a protective effect on the liver of patients with liver disease. There are many vegetables that are beneficial to patients with liver disease, some of which are listed below for selection. Garlic: It belongs to the lily family and is pungent, warm and spicy in taste. It is recommended for patients with liver disease to be cooked and contains vitamin A, vitamin B1, vitamin C, etc. Its extract has antibacterial, antiviral and softening vascular effects. Cabbage: also known as cabbage, sweet, flat, contains protein, fat, inorganic salt, niacin, carotene, etc., with detoxification. Clear heat and cool the blood and other effects. Capsicum: a plant of the cruciferous family, flat and sweet in nature, containing vitamin B, vitamin C, carotene, niacin and inorganic salts. Animal tests have shown that it can shorten the clotting time and has hemostatic effect, suitable for chronic liver disease with nosebleeds, gum bleeding, etc. Cabbage: namely cabbage, cabbage, kale, flat, sweet, rich in vitamin C, vitamin B1, vitamin B2 also contains carotene, vitamin E, raw use for stomach and duodenal ulcers and pain effective. Mushrooms: There are many kinds of mushrooms, mostly artificially cultivated, including mushrooms, mushrooms, shiitake mushrooms, etc. They are the same class. They are flat and sweet in nature and contain polysaccharides, vitamins, proteins, fats and inorganic salts. Experimentally, its polysaccharide has been proved to have immune regulating and anti-tumor effects, so patients with liver disease should eat it regularly. Wood fungus: there are black and white different, flat and sweet, containing fat, protein, polysaccharides. It can benefit the stomach and nourish the blood, and has a nourishing effect. Seaweed: cold in nature, salty in taste, contains a lot of iodine, alginic acid, vitamins, protein and fat. It has the effect of softening phlegm and dispersing knots. Its extract is well studied to inhibit platelet agglutination and lipid oxidation as well as anti-ulcer. Lily: flat, sweet in taste, contains protein. Fat, demethyl colchicine. It has beneficial effects on qi, lung and cough, and can soften and calm the mind. Colchicine has anti-liver fibrosis and cirrhosis effect, regular consumption of lily can prevent cirrhosis. Carrot: slightly warm, sweet, pungent, rich in vitamin A (carotene), also contains volatile oil. This product is rich in nutrition, stomach and food, raw and cooked can be eaten, to improve the level of vitamin A patients with liver disease, indirectly prevent the occurrence of cancer has a role. Tomato: Solanaceae, flat, sour and slightly sweet, rich in protein, fat, inorganic salts, niacin, vitamin C, vitamin B1, vitamin B2 and carotene. It has the effect of clearing heat and detoxifying, cooling the blood and calming the liver, and can be eaten raw or cooked. Winter melon: slightly cold, sweet, containing protein, vitamins, adenine, nicotinic acid, melon skin can be water, swelling, swelling, canker sores, phlegm and cough; melon meat can clear heat to quench thirst and can solve fish and crab poison. Cucumber: cold, sweet, containing pentose, vitamin B1, vitamin B2, niacin, protein. Its fine fiber has to promote intestinal toxin excretion and cholesterol-lowering effect, which contains malonic acid can inhibit the conversion of sugar substances into fat, especially suitable for the prevention and treatment of fatty liver. The 12 vegetables listed above are commonly used in people’s lives, rich in nutrients and beneficial to liver disease patients, and can be used frequently. There are still many other varieties of vegetables, which can also be selected according to their role, and are not listed one by one.