Leaving out vegetables when eating sinigang is generally not recommended for several reasons. Vegetables are an essential component of sinigang, contributing significantly to its flavor, texture, and nutritional value. Traditionally, sinigang includes a variety of vegetables such as kangkong (water spinach), sitaw (long beans), talong (eggplant), okra, daikon radish, tomatoes, and sometimes taro root. These vegetables absorb the sour broth, add layers of flavor, and provide different textures, making the dish both tasty and wholesome. From a health perspective, vegetables in sinigang supply important vitamins, minerals, fiber, and antioxidants. They help reduce the risk of diseases such as high blood pressure and heart disease and promote overall good health. Leaving them out means missing these nutritional benefits. Doctors generally advise including vegetables in your diet to maintain a balanced and healthy lifestyle. Therefore, skipping vegetables in sinigang means losing both the authentic taste and the nutritional advantages that the soup is known for. It is healthier and more traditional to include vegetables in your sinigang meal to enjoy its full flavor and health benefits.