Before the onset of winter, you should not stay without vitamins or eat only canned foods. The following are ten useful products that are not inferior in terms of the content of nutrients for the body to products such as blueberries, apples or broccoli, but at the same time are available and will help to introduce novelty and variety into your diet.
- Green peas
- Red oranges
Persimmon combines the benefits of the best of vegetables and a rich fruit sweetness. In addition to vitamin C and fiber, it has a lot of potassium and magnesium, useful for the heart, carotene for the eyes and lycopene, which is considered the strongest natural fighter against cancer. There is it you can simply without anything, as a fruit dressing for green salads and meat stew( for this persimmon mash in puree), as a part of canapes and other snacks and, of course, in sweet baking and compotes. The most interesting thing is milkshakes with persimmons: in the blender mix the peeled and peeled fruit and two tablespoons of ice cream and milk - and get a sweet and healthy drink. By the way, only with milk your body will be able to fully absorb the carotene contained in the persimmon.
This root is rich in vitamin C, and it is known to be necessary to maintain normal immunity. In addition, vitamin C helps our skin to eat better and stay supple, and in the winter it oh it's useful.
Another plus of radish is in its color. According to nutritionists, bright colors - even on a plate - help us to combat bad mood and depression and thus avoid increasing appetite. As for the palatability, radish will add a pleasant tart( or slightly bitter) "zest" to any vegetable dish. Especially it is good in salads with sour cream dressing and salt.
We are used to perceive it as a snack or additive to a salad, but Americans traditionally use peas as a side dish. And rightly: it contains a lot of vitamins C, E and K( the latter is necessary for normal blood and bone health), but few calories. Also, peas are rich in iron, phosphorus and potassium, contributes to the removal of excess fluid from the body, and thanks to the content of cellulose quickly leads to a sense of satiety.
Like any other citrus, red oranges can boast a rich supply of vitamin C and a sweet or sourish taste.
In addition, it's just beautiful - add orange slices and a bit of freshly squeezed juice to any vegetable salad, meat dishes or fish( slices can be simply put on a plate of meat).On the New Year's table this decoration will be more than ever by the way.
In a 200-gram portion of zucchini there is almost a whole daily dose of vitamins C and K, a lot of fiber and so-called phytonutrients are substances that promote the removal of poisons and metabolic products from our body. Zucchini is also a good diuretic and has a favorable effect on the skin condition. In this case, it is almost an ideal product for diets - in 100 grams of zucchini about 20 kilocalories, so that when cooking them safely you can add vegetable oil, sausage, sour cream and, of course, other vegetables. Try, for example, fry zucchini in the egg - get a tasty combination of vitamins and lots of protein.
Vitadine C has no much in it( there is much more in the same broccoli), but there are plenty of fiber. Thanks to this cabbage is even called a product with a negative caloric content, that is, the body spends more energy for processing it than it receives when it is consumed. As for the culinary value of cabbage, it is truly indescribable. Bright taste and juiciness of cabbage allows using it for soups, salads( especially with sour cream), stew, saltwort, casseroles, cutlets and much more. Fresh cabbage, as a rule, requires small shredding, and in steamed or stewed it is good and whole leaves.
This plant perfectly tolerates the climate of harsh winters, but it does not often get to our tables. Instead, rhubarb is used as a forage crop, although it has a rather pleasant sour taste and quite soft structure( the stems are not stiffer than the cabbage streaks).Plus, it has a lot of calcium - for healthy teeth, nails and bones - and again for vitamin C, which we need in winter. To use rhubarb is better with sugar or honey, you can add sour cream and nuts to smooth acid.
Canned artichokes are available in stores all year round, and fresh - in early spring and late autumn-early winter. The bizarre appearance of this plant( it looks like a big green cone) can scare off novice cooks, but in fact, there is nothing terrible in it. It is enough to weld a whole artichoke - and leaflets can be eaten just like that, without additives. Also, artichokes can be added to rice and vegetable stew, to a fry of poultry, to soups and casseroles;your meals will be enriched with vitamin C and folic acid - another "pillar" of strong immunity.
The unpretentious red berry is available for purchase in any kind - canned, frozen, fresh - and can also be prepared in any form. It is added to salads( for example, to sea or white cabbage), casseroles, meat dishes, pastries, make from it sauces and compotes.
But the best of all, of course, is unprocessed: so all the useful substances that, by the way, prevent the development of irritations and infections, and also increase the level of so-called "good cholesterol" are stored in it. The easiest recipe for cranberries is a mixture of fresh berries with sugar and soft cottage cheese, just delicious!
These nuts appear on the food markets for a very short time - as a rule, they can be found only from October to December, so do not miss your chance. Chestnuts have a lot of protein and, most importantly, fatty acids, which help the normal functioning of the brain and the cardiovascular system. Moreover, some studies have shown that an increased intake of these substances improves the thought process and tidies up the entire nervous system of a person.
And the taste of chestnuts is wonderful - sweet and slightly oily. But not cloying, so these nuts are perfect for salads and meat stews, and just as a snack.