Over, the most suitable winter vegetables for health

Proper nutrition is a source of daily well-being, especially in winter when food is transformed into an important source of energy and nourishment. Seasonal vegetables, in particular, provide an adequate dose of mineral salts and antioxidant vitamins for a contrasting action against colds and ailments. Seniors, in particular, must be able to rely on a well-balanced menu.

An important support also for the last part of the winter season, still subjected to the threat of viruses and end-of-winter flu, with the ability to make invigorating recipes tasty, easily assimilated and able to comfort the body and mood. So let’s find out which seasonal vegetables are the most suitable for the well-being of seniors and some creative solutions to prepare them easily.

The most suitable for over

A correct and balanced diet is an important ally for the well-being of the body because it guarantees the right amount of nourishment, keeping the most important features active. In winter, cold and ailments undermine personal health, reducing energy and daily strength. Two indispensable elements for tackling daily tasks, especially for the most active seniors struggling with a busy routine of appointments and commitments. Seasonal foods always play a role of great support and contrast against winter ailments, especially winter ailments verdure. Very useful for valid purification, to improve the functionality of organs such as the heart, kidneys, and liver and facilitate good intestinal transit. Let’s find out the ones that can be noticed on the table.

  • Cabbagescabbage, kale, Brussels sprouts, cauliflower, broccoli, and savoy cabbage contain a lot of Ferro, vitamins such as C, B1, and B2 and have antioxidant and anti-inflammatory action. They are antidepressants, protect the heart and circulation and play a role in anticancer
  • Root vegetables such as the fleshy turnip, rich in vitamins A and C, mineral salts and antioxidant action, followed by carrot, radish, beetroot, parsnips rich in vitamins C and B, low-calorie Jerusalem artichoke and perfect for counteracting cholesterol and suitable for those suffering from diabetes, and potato source of vitamins C, B, mineral salts and high satiating power
  • Pumpkin protects the heart, is rich in antioxidants, and strengthens the immune system. Furtherfennel, turnip greens, and thistle defend the purification of the liver and intestines; they are rich in mineral salts and fibres; artichoke, radicchio which lowers cholesterol and generous in potassium and vitamins C, K and group B, purifies the body;
  • Green leafy vegetables such as spinach, lettuce, celery, Catalonia, ribs, and herbs are true allies of the body’s health because they are an important source of potassium but low in sodium and give a good supply of calcium, magnesium, folate, polyphenols and fibre. They also prevent arterial hypertension and purify the body.
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Winter vegetables, some healthy proposals

For a good daily diet, it is important to ask your doctor or therapist for a trustworthy support nutritionist who can offer the best combinations based on individual needs. In particular, if there are pathologies, allergies or some medicines being taken. For the winter seasonal vegetables, it is important to buy them at zero kilometres to reduce the impact on the environment while using healthy products rich in nourishment and properties. As regards the preparation of the same, one can use personal creativity by creating many soups or savoury, velvety soups, for example, with pumpkin and leeks or with beets, Jerusalem artichokes and carrots.

The black cabbage can enrich stews and soups or turn into a delicious side dish without forgetting. Cabbages and cauliflowers can be blanched and sautéed in a pan with garlic and a pinch of herbs and spices. But they can also be ingredients for savoury pies. Green leafy vegetables such as spinach, thistles, ribs, and artichokes can be eaten fresh or cooked. The super cheap herbs can be sautéed in a pan with a cherry tomato, garlic and a pinch of salt. Winter greens can be made into purees, gravy, mini patties, appetizers, salads, soups, carpaccio, or a delicious filling for fresh homemade pasta or vegetarian meatloaf.



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