What vegetables are worth eating in winter?

pumpkinIf you want to supply a sufficient amount of vitamins and nutrients, go for seasonal vegetables. Contrary to appearances you can prepare them in many ways!

Season for vegetables and fruits associate usually with spring and summer. No wonder-it is then in our gardens (and Bazarkach) until it is teeming with fresh, aromatic products.

However, each season is characterized by other crops, and one of the principles of healthy eating should be reaching out to seasonal vegetables, even if the shop tempt us with red strawberries or courgettes in shrinkwrapped packages. It is hard to guess that they have been literally produced – because it’s hard to talk about cultivation – with the use of pesticides and other chemical agents, and then transported from distant countries. It is no wonder that their nutritional value and taste leave much to be desired.

With a native pantry

Luckily, we’re not addicted to imported products. Instead, we can reach root vegetables (like beets, carrots, parsley and celery), onions (leeks, garlic and onions), legumes (beans, peas, chickpeas) and cabbages (white and red cabbage, Valerianella, Brussels sprouts). Among the seasonal vegetables of the home garden is also rich in vitamins, calcium, potassium and magnesium pumpkin-some of its varieties are available even until March.

Discover the delicious recipe for pumpkin cream – click here.

Most of these vegetables can be eaten both raw and cooked. With these, we provide the body with a large portion of vitamins and trace elements, particularly relevant in the flu season. For example, beets, pumpkins, cabbages and parsley contain quite a few vitamin C needed for prophylaxis. Also present in carrots beta-carotene not only prevents atherosclerosis and improves visual acuity (especially at dusk), but it strengthens the immunologiczny2 system. Vegetables of the genus Brassicaceae is one of the best sources of dietary fibre and the pumpkin is rich in antioxidant vitamins A, C and E.

Farewell to Boredom

Root vegetables have a rather distinctive taste, which gives a variety of possibilities to use them. The simplest way is to prepare healthy pig iron, eg. With carrots, leek and celery, which will fit perfectly into lunch. However, there are also other recipes, especially recommended in autumn and winter.

Silage can be easily prepared for example. of cabbage. During fermentation, vegetables gain a large amount of lactic acid that promotes digestion, cleanses the body and promotes the development of a normal bacterial flora. They are therefore a natural source of probiotics, the beneficial bacteria zasiedlających our intestines. Sauerkraut is characterised by a high content of vitamins C and E, calcium and phosphorus and antioxidants (carotenoids and polyphenols). During the fermentation process also increases activity. No wonder it strengthens immunity and helps in weight loss.

Warming soup creams In fact, the number of possibilities is unlimited: You can zblendować the pulp of pumpkins, baked in a beet oven, some raw or previously cooked steamed carrots or white vegetables in any combination to obtain Delicious creamy soup. All these ingredients perfectly match warmer additives such as garlic, ginger and cardamom. This soup is a great recipe for a quick, warm dinner.

Vegetable juices is another idea to rapidly provide the body with a condensed amount of well-absorbed vitamins and nutrients. Contrary to appearances, root or cabbage vegetables are perfectly suited for this, and at the same beneficial have a health impact. One study found that people who saw a glass of beet juice a day after just 24 hours. Significantly lower tętnicze4 pressure. Another experiment revealed that freshly squeezed carrot juice works well for the prevention of circulatory diseases – helping to lower cholesterol and oksydacyjny5 stress. In the case of problems with digestion or ulcers of the stomach to the green cocktail, add cabbage and celery, and for each juice-rich in vitamin C parsley parsley.

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