Patients can eat light vegetables with high vitamin and fiber content during coughing. Green cabbage, potatoes, radish, celery, eggplant and cucumber, which are commonly consumed in life, can be eaten in moderation. Green vegetables are rich in various vitamins needed by the human body, which can enhance the immunity and resistance of the human body after consumption and facilitate early recovery from cough. Celery has a high content of fiber, which promotes the discharge of stool and toxins from the body, and cucumber has a high content of vitamin C, which has an anti-infective effect and is useful in treating coughs. Potatoes are rich in starch and have a high calorie content, which can replenish the calories consumed during coughing and promote recovery from coughing.