Discover the best winter vegetables
- DNC® | Dietetica e Nutrizione Clinica
- 28 gen 2022
- Tempo di lettura: 4 min
Do you know winter vegetables? Take a good look at the figures: did you use them all this winter? Have you never bought some vegetables? Which? Find out with us why to use all the resources of winter.
🍳 STAY HEALTHY with step-by-step DNC® tips
Step 1: CHOOSE THE SEASONAL VEGETABLES
In winter the vegetables have a bit more bitter taste, typical of crops without much sun. They are good raw and cooked, they are low in calories but high in fiber, they contain potassium and calcium, vitamins A and C. Here is the list of vegetables in every season for you: JANUARY Chard, broccoli, artichokes, thistles, carrots, cauliflower, cabbage, Brussels sprouts, catalonia, chicory, onions, fennel, endive, lettuce, leeks, radicchio, turnips, celery, spinach. FEBRUARY Swiss chard, broccoli, artichokes, carrots, cauliflower, Brussels sprouts, red cabbage, chicory, onion, fennel, endive, romaine lettuce, leeks, radicchio, escarole, celery, spinach, cabbage. MARCH Beets, broccoli, broccoli, artichokes, cabbage, cauliflower, spring onions, fennel, salads, aubergines, peppers, leeks, turnips, celery, squash, courgettes. APRIL Asparagus, broccoli, artichokes, carrots, spring onions, spring onions, ribs, watercress, lettuce, radishes, green celery, spinach, courgettes. MAY Asparagus, chard, catalonia, artichokes, carrots, onions, spring onions, watercress, green beans, fennel, courgette flowers, peppers, radishes, rocket, celery, courgettes, lettuce, green radicchio. JUNE Beets, basil, beets, carrots, cucumbers, white onions, spring onions, peppers, tomatoes, radishes, rocket, green celery, courgettes, green radicchio. JULY Swiss chard, basil, spring onions, cucumbers, green beans, lettuce, aubergines, peppers, salad tomatoes, radishes, rocket, green celery, courgettes. AUGUST Onions, green beans, lettuce, aubergines, peppers, tomatoes, thyme, radicchio. SEPTEMBER Beets, chard, carrots, cauliflower, cabbage, chicory, ribs, herbs, tomatoes, rocket, spinach, pumpkin. OCTOBER Beets, chard, catalonia, cabbage, mushrooms, red radicchio, rocket, valerian, savoy cabbage, pumpkin. NOVEMBER Beets, chard, broccoli, artichokes, thistles, cauliflower, cabbage, Brussels sprouts, turnip greens, fennel, Belgian endive, leeks, turnips, shallots, white celery, pumpkin. DECEMBER Chard, Swiss chard, broccoli, artichokes, thistles, Brussels sprouts, cauliflower, cabbage, chicory, fennel, endive, leeks, radicchio, turnips, shallots, escarole, white celery, spinach.
Step 2: CHOOSE HEALTH helps your LIVER
Bitter vegetables are great friends of the liver, which facilitate its detox function. Being able to relieve this organ of accumulated toxins means relieving the whole organism, recovering energy and cleaning the blood: the effects are also seen on the skin, which is brighter, on the breath and on that white patina that forms on the tongue. ! If you eat these vegetables, you help digestion (it too can be burdened by the extravagances of the holidays), thanks to the presence of enzymes and the stimulation of fatty acids. The richness of fiber contributes to intestinal regularity, freeing the body from other toxins and keeping the intestine healthier (and therefore the immune system, remember that it is a magical organ! If he's fine, you're fine too ❤️).
Step 3: INSERT into YOUR WEEK (at least 2-3 times) the SEASONAL VEGETABLES
Nobody forbids you to continue to consume tomatoes or peppers even in winter, also because some cherry tomatoes to color and embellish a dish is almost normal now in our recipes, but consuming almost exclusively non-seasonal vegetables does not guarantee you that boost of vitamins. our body in winter needs!
SUGGESTIONS IN THE KITCHEN? DO THIS: GRATINATI (with breadcrumbs or corn flour flavored with salt, oregano oil) cauliflower / leeks / fennel / turnips STEWED (in a pan with a little water left to dry and then finished cooking with garlic, extra virgin olive oil and chilli) turnips / radicchio / spinach / ribs / catalonia / broccoli / cauliflower RAW (in pinzimonio, sliced with a mandolin or a potato peeler) fennel / carrots / celery / turnips FRIED (occasionally) (with water and flour batter or passed in the egg and then in the panko) cauliflower / fennel / carrots / turnips / endive in PREPARATIONS (such as savory pies or doughs) endive / turnips / spinach / radicchio / carrots / broccoli / cauliflower / chicory / leeks as SAUCES (to dress a pasta: cook and then blend by immersion with a little cooking water) spinach / radicchio / carrots / broccoli / cauliflower / chicory / leeks
The Nutritionist recommends: WHY IT IS IMPORTANT TO CHOOSE SEASONAL FRUITS AND VEGETABLES Seasonal products guarantee the best of the properties of each fruit and each vegetable: they do not need chemical forcing to ripen, they will taste better, "real", less artifact and will retain their wonderful properties! Are you following YOUR Nutri® Program? Remember that vegetables are important and help keep your satiety level stable. You have all the information you need to choose the type of vegetable and your quantity, combined with other special foods to make you lose weight, help your sport, to improve your pathologies, to stay healthy. Dr. Ravelli Lia
Dottoressa Ravelli Lia
Resp. DNC®,
creatrice Programma Nutri®
Nutrizionista Sportiva, Dietista Clinica
Spec.Tecn. Assist.
Perfezionata in Nutrizione e Benessere
Perfezionata in Nutrizione e Alimentazione Pediatrica
Perfezionata in Nutrizione Oncologica
Perfezionata in Nutrizione Sportiva
Master in Nutrizione Sportiva
Diplomata in Omeopatia
Esperta in DCA, Fitoterapia, Eubiosi/Benessere Intestinale
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DISCLAIMER The advice provided is a DNC® mini-GUIDE but cannot in any way replace the outpatient visit. Specific Clinical Nutrition is based on the person and his life (work, pathologies, sports, tastes, habits) and cannot be generalized in any way! The treatments described on the site do not represent a precise indication of the results that can be obtained, which may vary from person to person. The dietary and phytotherapeutic advice in the article must be intended for educational purposes only. This information should never replace the personalized advice of a specialist. Therefore, any decision made on the basis of these indications must be understood as personal and according to one's own responsibility.
