Health specialists recommend the daily consumption of vegetables during their season, as they are fresher, retain nutrients better and are therefore more beneficial to health.
Lettuce, potatoes, sweet potatoes, beetroot, pumpkin and cruciferous vegetables are some of the best vegetables to eat in winter. Apart from their many health benefits, they offer the possibility of making hot or cold salads, as well as preparing them in the oven, boiled or steamed.
Advantages of consuming vegetables and vegetables during the winter.
Low temperatures can affect our health, weakening our defences and leading to respiratory illnesses such as colds. An excellent strategy to counteract this risk is to incorporate a wide variety of vegetables into our diet. These foods offer valuable vitamins and minerals that strengthen our immune system, helping us to cope with colds and flu.
During the winter, and in any seasonal change, it is advisable to include seasonal vegetables in our diet to help our body adapt to the conditions of the moment.
Vitamins that vegetables provide to our organism.
Nutrition experts stress the importance of consuming at least two plates of vegetables a day, as they provide us with a significant amount of nutrients:
- Vitamin A: crucial for our visual health, it is found in green and yellow vegetables and dairy products.
- Vitamin C: helps in skin maintenance, cell protection and iron absorption.
- Vitamin K: essential for blood clotting.
These are some of the key vitamins found in vegetables, although there are many more. The key is to prepare a variety of recipes with seasonal vegetables to boost our energy during the winter.
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