Featured in the free list down the page are just a few of the in-season winter vegetables you really should eat when the cold months settle in. They just taste so much better when in season!
Everybody knows the importance of vegetables in our life and one of the healthiest and best vegetables to eat during winter is red cabbage. Cabbage is a vegetable that thrives in cold. While both green and red cabbage are exceptionally healthy, the red variety has a higher vitamin profile. One cup of raw, red cabbage nearly provides the full amount of the daily recommended consumption of vitamin C and significant amounts of vitamins A and K. It's likewise an outstanding source of potassium, manganese and B vitamins. Where red cabbage really stands out is in its antioxidant content however. The popping colour of this veg comes from pigments called anthocyanins, which come from the flavonoid family of antioxidants. These antioxidants are wonderful for heart well being and for reducing the risk of any chronic problems. Cabbage can be enjoyed in numerous ways, both raw and cooked, and you should look to nutrition authorities like McKel Kooienga for some recipe inspiration to eat more of it this winter.
Some veggies are both fall and winter vegetables and the ever-fashionable carrot is an example of only one. This root vegetable, which is typically used in recipes by healthy food writers like Gina Homolka, can be harvested in the summer months but hits top sweetness in fall and winter. Chilly conditions cause carrots to convert stored starches into sugars to preserve the water in their cells from freezing. This is what makes the taste much more sweet in cooler weather. In fact, carrots cultivated after a frost are occasionally named candy carrots. Carrots are not just yummy though; they are also incredibly nutritious. This orange veggie is a superb resource of beta-carotene, which can be converted to vitamin A in the human body. Vitamin A is essential for eye health and is likewise instrumental for immune function and proper growth and development. Beneficial plant pigments give carrots their popping colour and likewise help cut down on the risk of chronic conditions. Carrots are easy to indulge in both cooked and uncooked so you shouldn’t have difficulty to eat more of them this coming winter.