Eating during this time of year is a breeze in spring and summer, but it can prove challenging when the cold weather sets in. Some vegetables survive the cold even under a blanket of snow, and others are called “winter vegetables” because they withstand cold and harsh weather.
The cold and hardy varieties can withstand freezing temperatures due to their high sugar content. The sugar contained in the water of winter vegetables causes them to freeze at a low point so that it can withstand the cold weather.
Kale is also an exceptionally nutritious and versatile green that can be harvested all year round and even withstands snow. Kale likes cold weather but can thrive in hot weather, especially in the winter months.
In addition, kale is loaded with flavonoids and antioxidants such as quercetin and kaempferol, which have strong anti-inflammatory effects. There is also a high content of omega-3 fatty acids and vitamins B12 and C and a high concentration of antioxidants in kale and other leafy vegetables. Some studies suggest that a flavonoid-rich diet can help reduce the risk of heart disease, cancer, diabetes, heart attack, and stroke.
Brussels sprouts, together with kale, belong to the cruciferous family and are therefore a must – a seasonal winter dish. In the cold months, mini cabbages and Brussels sprouts develop and keep in the fridge for several days at freezing temperatures.
Although small, Brussels sprouts contain an impressive amount of nutrients – 137% of the recommended daily intake. At 156%, they are an excellent source of vitamin K, which is bedridden with 156.5% vitamin B12 and contains 137% of the recommended daily calcium intake.
Brussels sprouts also contain fiber and alpha-lipoic acid, which have been shown to help keep blood sugar levels stable. Vitamin K is an important source of calcium at 9.10p, as is the essential amino acid B12, and they are also rich in vitamin B6, a key component of the human immune system.
The fiber slows down the digestive process and leads to a slow release of glucose into the bloodstream. This means that after a high-fiber meal, fewer blood sugar levels are measured and the risk of diabetes is reduced.
Insulin is the hormone that our cells need to absorb blood sugar, and it is essential to prevent blood sugar levels from getting too high or too low. Alpha-lipoic acid is an antioxidant that can lower high blood sugar levels and increase the sensitivity of the body to insulin. It has also been shown to reduce the risk of nerve damage, a painful form of nerve damage that affects many people with diabetes.
This popular root vegetable can be harvested in the summer months but reaches its sweetness in autumn and winter. In fact, carrots are often called sugar beets and can convert stored starch into sugar because the water in their cells does not freeze. This makes carrots particularly sweet in cool weather, so they are harvested before frosting.
These crunchy vegetables are also very nutritious, and a large carrot (72 grams) contains more than half of the recommended daily intake of vitamin A. Carrots are beets with beta-carotene, which can be converted into vitamins. An in the body. Vitamin A is a key component of many vitamins and minerals such as calcium, magnesium, potassium, iron, zinc, copper, and zinc.
Carrots are also loaded with carotenoids or antioxidants, and these strong plant pigments give carrots their bright color and can help reduce the risk of chronic diseases. Some studies suggest that a diet high in carotene reduces the risk of certain cancers, including prostate and breast cancer.
Carrots thrive in cold weather and are one of the best vegetables for cold – weather eating in winter. Swiss chard is a great winter vegetable for winter cuisine and a good source of vitamins and minerals for the body.
In fact, a cup (36 grams) provides only 7 calories, contains almost twice as much vitamin A as recommended, and covers half of the recommended daily vitamin C intake. It is also rich in beneficial plant dyes such as betalainen and is also a good source of calcium, magnesium, phosphorus, iron, potassium, zinc, calcium and magnesium.