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Today we will talk about vegetables and how to keep your figure in winter.

I received a large number of questions about what vegetables I use, in what composition, as well as questions about "winter vegetables", about their uselessness and lack of vitamins.

I agree that some vegetables in winter are more reminiscent of papier-mâché and are not at all suitable for food. Their taste seems artificial.

Therefore, today I will tell you about what vegetables I use it in winter, which manufacturers. Vegetables are absolutely necessary in winter for health and maintenance. slim figure. And they should be consumed exclusively in raw form. If you stew, you get a stewed product in which all the beneficial properties are reduced. Stewed vegetables lack properties that promote weight loss.

I give first place to cabbage - white cabbage, Chinese cabbage and kohlrabi.

White cabbage

- It has low calorie content, a large amount of fiber, which helps remove toxins and cholesterol from the body.

— What is very important, cabbage contains tartranic acid, which prevents carbohydrates from turning into fats and therefore prevents extra pounds.

But during heat treatment, this acid is destroyed, so you should only eat cabbage raw. Scientists have also proven that cabbage contains easily digestible protein, which is in no way inferior to a chicken egg.

- Vitamin C, which is found in cabbage, does not deteriorate at all during storage. In the fresh white cabbage Vitamin C contains as much as oranges or lemons. And to satisfy the daily need for vitamin C, 200 grams of fresh cabbage is enough.

Chinese (Beijing) cabbage

Winter is time Chinese (Beijing) cabbage In the summer there is simply no time for it, since a huge number of other leaf salads are sold. And in winter you can use Chinese cabbage as the basis for all salads. Unlike regular cabbage, it is easy to cut. It has high nutritional value and very low calorie content. An indispensable product for slimming people.

The leaves are light green and sometimes yellowish. It is better to choose cabbage with green leaves and I’m not stale. Chinese cabbage instantly restores its elasticity. Be sure to wash it after purchasing and wrap it in a bag, it will become elastic and juicy. Absorbs moisture very quickly.

Contains a large amount of vitamins A, C, E, K, P, PP, as well as B1, B2 and B6, and mineral composition In general, iron, sodium, potassium, calcium, iodine, sulfur, manganese, chromium, copper, zirconium are impressive.

This cabbage contains a large amount of fiber, which helps improve digestion and cleanse the intestines. Contains many vitamins and amino acids, therefore it increases immunity and improves metabolic processes. Very low calorie content - 16 Kcal per 100 grams.

Also, due to the presence of coarse fibers, it helps reduce cholesterol in the blood.

An excellent product for winter. With such nutritional and cleansing value, cabbage has a very low and affordable price - 30-40 rubles per kg.

The taste is very similar to the stalk of regular white cabbage. But only much juicier, more tender and more pleasant to the taste.

This vegetable is rarely consumed, but in vain. Kohlrabi contains a lot of vitamin C, A and B, many mineral salts, calcium and potassium, and iron. Perfectly normalizes metabolic processes, therefore irreplaceable for those who want not only to lose weight, but also to maintain normal weight for a long time. It is very easy to digest and does not cause any discomfort in the intestines. Well suited for dietary nutrition, as well as for children. You can grate it, or better yet, cut it into thin slices and chew it longer. Chewing thoroughly helps you lose weight.

Daikon – Japanese radish or white radish. A very useful product. For anyone who hasn't tried it, I RECOMMEND it!

— Daikon has a juicy and crispy texture. There are 3 vegetables that can cleanse the kidneys and liver and at the same time dissolve stones: radish, horseradish and daikon. But in radish and horseradish great content mustard oils, which makes the taste spicy, and some people do not like spicy. And there are practically no mustard oils in daikon. And its taste is very mild.

— Daikon contains vitamin C, calcium, a lot of fiber, and an enzyme that helps digest starchy foods. Due to this, intestinal function improves and toxins are removed.

— Daikon contains a lot of phytoncides that protect against microbes. They help disinfect the oral cavity and intestines.

— Daikon has a lot of potassium, so it works as a diuretic.

- Due to coarse fibers, it reduces cholesterol.

— Unlike other root vegetables, daikon practically does not accumulate heavy metal salts.

— Daikon has a low calorie content, but at the same time a large amount of fiber, so it is not a substitute for those who are losing weight or maintaining weight. This is simply a super product in the diet of those losing weight.

Daikon needs to be washed well. If the root is not damaged, then cut it off upper layer not necessary. It is better to store on a damp cloth, in a container and in the refrigerator. It definitely needs moisture and cold. The price in Moscow is about 80 rubles per kg.

In winter I only eat cherry tomatoes, since they are much sweeter than ordinary tomatoes and tastier, they have a bright and rich taste.

It is very difficult to live without tomatoes in winter; they decorate any vegetable salad, and their bright color improves your mood.

Cherry tomatoes contain 90% water, but they also contain a lot of useful nutrients and vitamins, as well as antioxidants. The calorie content of cherry tomatoes is lower than that of regular tomatoes.

It is very important that their shelf life is longer; they are brought to us from Morocco, where there is no winter, in special plastic containers.

It is better to choose bright and round cherry tomatoes on a branch in winter. Pale tomatoes have a sour taste and a weak aroma and are probably grown in our greenhouses.

We are talking about stem celery. The root can also be consumed, but it is not suitable for those losing weight. Celery has a specific smell and aroma. They call it natural fat burner, so to digest it the body spends more calories than is contained in the celery itself. Be sure to include this vegetable in your diet in winter. We all get fat in the winter, and celery will help maintain weight.

Rich in fiber. Contains amino acids, boron, calcium, chlorine, fatty acids, folates, inositol, iron, magnesium, manganese, phosphorus, potassium, selenium, sulfur, zinc, vitamins A, B1, B2, B3, B5, B6, C, E, K .

• Celery also reduces the level of stress hormones in the blood;
• Strengthens the immune system;
• Regulates fluid in the body;
• Acts as an antioxidant.

Excellent fresh celery comes from Israel.

Radishes contain a lot of vitamin C and B, as well as potassium and iron. Large amount of protein. Radishes have low calorie content - 14 calories per 100 grams.

A lot of fiber, which cleanses, removes waste and toxins, stimulates intestinal function, improves appetite, removes cholesterol, heavy metals and radionuclides.

But radishes should be taken with caution by those who have stomach problems due to the pungent mustard oils they contain. The best supplier of radishes in winter is Israel.

You can also eat green radish in winter.

It improves appetite, metabolic processes, stimulates the digestive glands, promotes the dissolution of stones, and improves intestinal motility.

But it should be used carefully in case of stomach diseases due to the pungent mustard oils.

Don't forget about carrot. If you are watching your weight, then use it ONLY raw form and in the morning. Carrots contain a lot of minerals: iron, potassium, magnesium, copper, phosphorus, iodine, zinc, fluorine. And you all know how necessary vitamin A is.

It can be added grated to any salads. Goes well with any cabbage, radish, daikon.

I also buy cucumbers, where would we be without them, colored peppers and iceberg lettuce and greens.

I wash all the vegetables in advance, dry them a little, put them in containers and store them in the refrigerator. It takes 2-3 minutes to prepare any vegetable combination. Very easy and fast. It is better to wrap greens, Chinese cabbage, and daikon in a damp cloth and tie them in a plastic bag. They definitely need moisture.

Why do I always talk about how to become slim and lose weight. For me, a slim body is first and foremost health. Excess fat always talks about some problems, physical or psychological.

Slender body can rejuvenate and beautify any woman. And vegetables are the most important in this matter. best helpers. Already tested by many. should be on your table not as an addition, but as the main dish for lunch and dinner, plus light animal proteins. I'll post it soon fish recipe , so as not to miss out, subscribe to the newsletter.

Tatyana Dzutseva

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In winter, local store shelves are full of imported fruits and vegetables. And our grandparents did not have access to such diversity, but this is for the best, because our local plants are able to give odds to overseas ones! A whole pool of minerals, a huge portion of vitamins and the healing power of antioxidants lies not in some exotic acai and goji berries, but in our native rose hips and black elderberry, onions and apples, potatoes and beets.

Oranges and tomatoes, bananas and cauliflower, spinach and even strawberries - the list of fruits and vegetables that can be served at our table is only slightly inferior to the summer offer. The fruits of fields and gardens (or rather greenhouses) arrive on our shelves from all over the world all year round. Unfortunately, imported goods are often deterred by price and quality: especially vegetables grown hydroponically, they are only a pale copy of the aromas and tastes of our gardens. Maybe then we should wait patiently for the season and use our own reserves outside of it? Maybe it would be better to give preference to local delicacies that are closer to us not only geographically, but also in spirit?

Onion

Onions provoke tears, but ward off illnesses. Its healing properties were already known to the ancient Romans. Nero himself was treated with it, although this was not best advertising for a plant. The benefits of the vegetable are highly valued by our contemporaries. Onions not only increase the body's resistance to typical winter diseases, but also reduce cholesterol and blood sugar levels, improve digestion and prevent constipation. Our grandmothers would cut it into slices and cover it with sugar, then leave it for several hours to get onion syrup - a great cough remedy!

Garlic

One of the most powerful natural antibiotics and one of the most popular spices in Slavic cuisine. Garlic has a detrimental effect on fresh breath, but is good for the immune system. In winter, it is best to eat it regularly because it reduces susceptibility to infections, helps fight colds and aching bones, and reduces fever. Allyl sulfides and the bactericidal allicin, which appears as a result of the transformation of alliin after damage to the garlic tissue, for example, after passing through a garlic press, are responsible for the healing properties of garlic. Garlic is not only a fighter against microorganisms, but a vegetable with a wide range of specific properties for good health. It is recommended in particular for the prevention of cardiovascular diseases because it helps lower cholesterol, thins the blood and reduces blood pressure, and for the prevention of cancer because of its properties to inhibit the formation of certain carcinogens.

Sauerkraut

This is not only a great addition to the main dish, but also a delicacy in itself. In addition, it is a storehouse of health. Like all fermented vegetables, fermented cabbage contains many cultures of lactic acid bacteria that are beneficial to us (in much larger quantities than yogurt and kefir). These microorganisms are necessary for the proper functioning of the intestines. They inhibit inflammatory conditions and stop the growth of yeast and harmful bacteria. Unfortunately, commercially available pickled vegetables are usually pasteurized and stripped of valuable bacteria, or acidified with vinegar to speed things up. production process. However, cabbage should be consumed in any form: boiled or stewed. It is a rich source of vitamins B, A, C, K, as well as rutin, a flavonoid that strengthens and tightens blood vessels and increases their elasticity. Rutin also reduces the toxicity of oxidized cholesterol, thereby reducing the risk of cardiovascular disease and preventing excessive blood clotting.

Beet

The most famous vegetable for borscht also works well in casseroles, appetizers, desserts, and fruit and vegetable smoothies. Beets should be consumed especially in winter time, because it strengthens the immune system, adds energy and helps fight aching bones. Pickled beet juice is one of the best cures for anemia: it increases the number of red blood cells, improves blood circulation, and cleanses blood vessels. This vegetable also has strong cleansing properties, improves blood condition and flushes harmful uric acid from the body. "Red balls" contain two rare metals - cesium and rubidium, which inhibit growth cancer cells. Beets should be avoided by people with diabetes. Even her canteen contains a lot of sugar.

Potato

It is the main side dish for lunch or dinner for the average Slav. We eat potatoes in all sorts of ways: fried, boiled, baked, in the form of fries, potato pancakes and mashed potatoes. This miracle vegetable came to Europe from Peru in the 17th century, and now it is practically our national product. However, good old potatoes can offer us not only variations in taste, but also a dose of health. Not many people know that potato tubers are one of the main sources of vitamin C in our diet: they have more of it than apples and onions. Potatoes also contain B vitamins, iron, potassium and magnesium. Due to its digestibility, it is recommended for stomach diseases.

Black radish

It is known primarily as a cosmetic plant. Shampoo with black radish is effective remedy to strengthen hair, and boiled and grated vegetables are an excellent mask for fighting acne. However, black radish works well not only as an ingredient in cosmetic preparations, but also as an ingredient in salads, soups, casseroles, or pie fillings. People with sensitive palates should not eat it raw. It is much spicier than its “relative” radish, but after heat treatment it loses its spicy properties. Mustard oils are responsible for the intense taste and aroma of radish, which strongly stimulate the secretion of digestive juices and saliva, positively affecting digestion. Black radish also contains phytoncides - substances with antibacterial and antifungal effects, as well as vitamin C, B1, B2 and mineral salts, including potassium, magnesium, iron, sulfur and calcium. In winter, it will help, in particular, in the fight against cough and inflammation of the respiratory tract.

Apple

The history of apples dates back to 4000 BC, but most modern varieties appeared in the 20th and 19th centuries. This happened due to the need to adapt the product to the requirements of mass production, including by creating varieties that are resistant to frost and disease. The apple is a “fruit orchestra” with an almost unlimited number of culinary uses. It is suitable for preparing salads, preserves, purees, jams, compotes, juices and even some lunch dishes. You can use it to make apple cider vinegar, as well as natural homemade marshmallows. The apple is not only a delicacy, but also a small healing bomb containing almost all known vitamins: A, C, D, E, K and a pool of vitamins from group B, as well as many valuable minerals. It is best to eat unpeeled apples (if they are local) and raw, since under the influence of heat treatment they lose most of their valuable properties.

Pear

She came to Europe from ancient Persia and initially took root only in the south: in Greece and Rome. It came to the west of the Old Continent only in the 17th and 18th centuries. This popular fruit of our gardens abounds nutrients. First of all, pears contain wide range minerals such as potassium, phosphorus, magnesium, calcium, iron, copper, boron and iodine. They are also a rich source of vitamins A, B1, B2, B6, C and PP. It is recommended to eat pears for digestive disorders or poisoning, preferably grated or in the form of compote. They also have antipyretic properties, so they can do an excellent job in treating colds or relieving flu symptoms.

Rose hip

This is an ordinary shrub growing on roadsides, forest edges, and in thickets. And, like many ordinary plants, it has extraordinary properties. Rose hips are a real treasure trove of health. They are the second richest source of vitamin C after the exotic Barbados cherry (they contain several times more than citrus fruits). They also contain a lot of vitamins A and B1. B2, E, K, folic acid, essential oils and flavonoids, which have antioxidant, anti-inflammatory and antifungal effects. The fruits of vitamin-rich rose hips are an effective vitamin remedy for strengthening the body in winter season, they also help in the treatment of diseases of the gastrointestinal tract, liver, kidneys and even joints. The fruits are not suitable for eating raw. They can be dried, soaked or filled with alcohol. Who finds it difficult to practice? manual processing rosehip, can buy it in any supermarket in the form of tea or syrup.

Black elderberry

Black elderberries cannot be purchased in any supermarket. They can be found in specialty herbal stores or ordered online. It’s even better to harvest it yourself during the season, that is, at the turn of August and September, when the elderberry reaches full maturity. But be careful! They should not be eaten raw - in this form they are poisonous. Only after appropriate processing, for example, drying or boiling, can we safely enjoy their aroma and healing properties. What exactly is the power hidden in black elderberry? First of all, it is an excellent cold remedy with twice the vitamin C content of citrus fruits. Black elderberry is also rich in vitamin B and is the largest source (along with chokeberry) of anthocyanins - powerful antioxidants with antitumor, anti-inflammatory and antifungal effects. Berries also act as a diuretic and laxative, have a positive effect on the condition of blood vessels and prevent the development of atherosclerosis.

Not only for the child, but also for yourself? On the one hand, these are some kind of vegetables about which we have heard so many good things. On the other hand, these vegetables did not grow in their own time and not always in natural conditions..

I’m sure many of you have in your refrigerator not only a head of fresh cabbage, but also greenhouse cucumbers, tomatoes and even herbs. Some are guided by the age-old rule: if it’s fresh, it means it’s healthy. Others cannot deny themselves fresh salads in winter, especially after the summer-autumn season.

However, let's figure out whether we are deliberately harming ourselves in pursuit of the desired vitamins?

Fresh vegetables on the shelves in winter, the season of which was still far away in summer, are usually imported from warm countries, but in order for the product to have the appropriate appearance, it is not only picked ahead of schedule, but also saturate with nitrates. When you decide to buy fresh cucumbers, check with the seller about the country of origin, because the road from Tajikistan and Azerbaijan to Ukraine is not so long, which means there are fewer risks.

It’s best to go to the market in the summer, buy really fresh vegetables and berries, pre-process them and freeze them. Good for freezing: tomatoes, peppers, parsley, dill, raspberries, strawberries, black and red currants, cherries.

But for those who are watching their figure, it is better to give up potatoes due to the scanty content of vitamins and a large amount of starch.

In warm countries, the season for citrus fruits (oranges and tangerines) falls during the cold season in our geographical area, so try to include them in your daily diet.

Separately, it is worth mentioning persimmon, which also peaks in winter. Not everyone knows, but the fruit contains many minerals, phenolic compounds (even more than apples) and antioxidants.

In addition to the fact that pomegranate, which is also considered a winter fruit, normalizes the nervous system (thanks to vitamin B6) and improves immunity, it also promotes hematopoiesis thanks to vitamin B12.

There is an opinion that in greenhouse vegetables several times less vitamins than in fruits grown in open areas. In fact, only the earth can influence the benefit, and it, as you guessed, is the same.

For this reason, many world chefs, winners of Michelin stars, specially develop menus taking into account seasonal products and at the same time deliberately refuse many vegetables in winter. After all, even the most exquisite spices are not able to impart a summer taste to soup from fresh tomatoes or tomato sauce for pasta.

Eat right and be healthy. But for those who are watching their figure, it is better to give up potatoes because of the meager

In warm countries, the citrus fruit season (oranges and tangerines) falls on

Cold season in our geographical area, so try to include

Add them to your daily diet.

Separately, it is worth mentioning persimmon, which also peaks in winter. Not all

They know, but the fruit contains many minerals, phenolic compounds (even

More than in apples) and antioxidants.

In addition to the fact that pomegranate, which is also considered a winter fruit, normalizes

nervous system (thanks to vitamin B6) and improves immunity, it also

Promotes hematopoiesis thanks to vitamin B12.

There is an opinion that greenhouse vegetables contain several times less vitamins than

Fruits grown in open areas. In fact, it can be beneficial

Only the earth has an effect, and it, as you guessed, is the same.

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Ten of the healthiest fruits and vegetables.

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What foods should you eat in winter to get vitamins?

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Winter is a period of cold weather, snow and vitamin deficiency. Laziness, apathy, lethargy, bad skin and hair - all this is due to a lack of vitamins.

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Most people immediately associate the word “vitamins” with a pharmacy. Because at the slightest ailment, people run to pharmacists. But what if the necessary complex of vitamins can be obtained simply by eating certain foods? It's much easier and more pleasant than swallowing medications. After all, when the body lacks something, the first thing it suffers is appearance human: hair becomes dull, nails break, complexion deteriorates, teeth crumble and much more. If you don’t replenish the vitamin deficiency in time, it won’t lead to anything good.

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Persimmon

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The orange color of its flesh indicates a large amount of beta-carotene. This substance, a derivative of vitamin A, strengthens vision and stimulates the renewal of cells in the lungs and bronchi.

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A milkshake with persimmons will help soften a cough (beat half a liter of milk with two peeled ripe fruits in a blender).

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Persimmons also contain a lot of nicotinic acid (vitamin PP), which helps fight fatigue and is involved in the production of the hormone serotonin - our natural antidepressant.

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But the main feature of persimmons is vegetable sugars, which are good for the heart and do not harm the figure. Scientists from the University of Munich have found that persimmon helps with initial stage hypertension normalize blood pressure without the use of medications.

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Apples

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On a cold morning, the body will wake up faster if you drink tea infused with Antonovka slices. When baked, apples improve stomach function. Apple juice stimulates metabolism.

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Sweet and sour green apples contain a lot of iron. This trace element is very important for the blood, fights fatigue and anemia

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The seeds of “winter” apples, for example, Antonovka, contain a lot of iodine: 5-6 apple seeds cover the daily requirement. Iodine helps overcome increased sensitivity to cold.

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Antonovka has been used for a long time as a remedy for winter vitamin deficiency: by spring it retains up to 90% of vitamin C, while in other fruits its content drops to 40-30%!

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You need to eat 2 large apples or 3-4 smaller ones a day.

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Pomegranate

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Eating one pomegranate or drinking a glass of pomegranate juice a day is a great way to “cleanse” the blood after colds and flu. It contains enzymes that help produce red blood cells - red blood cells.

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Pomegranate contains four essential vitamins: C - strengthens the immune system, P - blood vessels, B6 - the nervous system, and B12 improves the blood formula.

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Pomegranate astringents help relieve painful coughs due to bronchitis, and also stimulate the pancreas. But with increased stomach acidity pomegranate juice V pure form contraindicated - it is better to dilute it with carrots.

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But heart patients should not drink this juice in concentrated form - it increases blood clotting and can cause harm if they are prone to thrombosis.

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You can eat one ripe pomegranate or drink a glass of pomegranate juice a day.

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Citrus

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Grapefruit juice helps to gently reduce arterial pressure. For hypertension, it is recommended to take 1/4 cup of grapefruit juice 20-30 minutes before meals. This fruit also contains the substance bromelain, which enhances lipid metabolism, in other words, helps “burn” fats.

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Orange juice reduces cholesterol levels in the body.

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Are you suffocating on the subway? Buy a bottle of essential oil grapefruit - it relieves attacks of lightheadedness and dizziness.

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Oranges, tangerines and grapefruits contain: beta-carotene or vitamin A, important for skin and digestion, B6, which fights derpesia, ascorbic acid, and also a lot of folic acid, important for hormonal metabolism.

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Immunologists advise in winter to eat half a grapefruit or two oranges a day to prevent colds.

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Cranberry

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Scientists call it " snow queen"among the berries. Of course: if it is hit by frost, the amount of vitamin C in the marsh berry only increases!

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So when frozen it doesn’t lose any useful properties.

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Cranberries contain acids that act as real antibiotics. Cranberry juice helps fight kidney inflammation and recover faster from the flu and ARVI.

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Cranberry juice is useful for preventing the formation of kidney stones. And pickled cranberries ease fever and quickly relieve fever. So be sure to keep a bag of frozen cranberries in the refrigerator in case of winter colds.

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In addition to ascorbic acid, it contains a lot of potassium, important for the heart, vitamin H, necessary for immunity, and phosphorus, which gives muscle tone and strength to bones and teeth.

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It is advisable to drink half a liter of cranberry juice a day, made from

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a couple of glasses of fresh or frozen cranberries.

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Sauerkraut

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Cabbage pickled for 2-3 days, which is most often sold in stores, is not very healthy. But real sauerkraut contains the most vitamin C and antioxidants among winter preparations. It is better to eat sauerkraut no earlier than 10 days after pickling (during this time, harmful compounds - nitrites - disintegrate in it). Sauerkraut contains more vitamin C than fresh cabbage!

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Scientists also call white cabbage a “minus-calorie” product. This means that the body spends more energy on its processing than it receives calories from it!

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Also, cabbage (both regular cabbage and broccoli) contains a lot of unique vitamin K, which helps our immune system protect against cancer. But this vitamin is fat-soluble, that is, it is absorbed by the body only with fats. So it’s best to season cabbage salad with vegetable oil.

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To get your daily requirement of vitamin K, you need to eat about 250 grams of fresh or sauerkraut per day.

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Pumpkin

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Its freshly squeezed juice is good for metabolic disorders and diabetes. A glass of juice drunk on an empty stomach will help get rid of cardiac or renal edema. Pumpkin contains a lot of zinc salts, and they increase male potency (so treat your beloved with pumpkin pancakes more often). Vitamin E smoothes and moisturizes the skin.

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Pumpkin seeds are a recognized choleretic agent. Helps the liver if you overeat or drink too much. In addition, pumpkin pulp contains a lot of vitamin D, which is especially valuable during short daylight hours. It is needed for the strength of bones and teeth and is produced by the body only under the influence of sunlight.

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Eat up to 250 grams of pumpkin pulp per day or drink 2 glasses of pumpkin juice.

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Tomatoes and tomato juice

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Best source of the antioxidant lycopene. Moreover, it is better absorbed not from fresh fruits, but from stewed, baked, and also from tomato paste. The daily preventive dose of lycopene is 10-15 mg. It can be obtained from: 200 g of tomatoes in their own juice, 2 glasses of tomato juice, or 3-4 tablespoons of natural tomato sauce.

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Tomatoes in all types are very rich in potassium, and this is good for hearts ( daily norm potassium is contained in a glass of tomato juice).

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Tomato juice gently reduces blood and intracranial pressure; it is useful to drink for hypertension and glaucoma.

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But tomatoes have a lot of fiber and acids. Therefore, you should not eat a lot of tomato dishes if you have gastritis with increased acidity and inflammation of the gallbladder.

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Drink a glass of tomato juice a day or eat two or three tomatoes in their own juice.

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Radish

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Our natural “antibiotic” - it is rich in antimicrobial substances. The bitterness contained in it has an anti-sclerotic effect, that is, it participates in the breakdown of “bad” cholesterol. Radish is well stored and holds the title of champion among vegetables in terms of preserving vitamin C during the winter. It also has diuretic properties, which is useful for vascular edema and high blood pressure.

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Grated radish with honey is one of best recipes From cough. A salad of green radish (daikon) with sunflower oil and carrots will help cope with winter asthenia (loss of strength).

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But due to its bitterness, radish is contraindicated for inflammation of the stomach, pancreas and kidney stones.

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To support immunity during the vitamin deficiency season, it is enough to eat 150 grams of radish salad per day or take two tablespoons of radish juice with honey.

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Green pea

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In addition to magnesium, zinc, proteins (by the way, it contains more of them than potatoes), nicotinic acid PP, which is important for heart function, green peas contain a lot of two important B vitamins.

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B1 (thiamine) strengthens the nervous system and is involved in the production of the stress hormone - adrenaline.

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B2 (riboflavin) supplies cells with energy. This is important for maintaining normal thermoregulation, including our response to cold. Its lack causes chilliness and a feeling of lack of air.

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These vitamins are lost when long-term storage, but are preserved during conservation. So if you are cold and come home from work with nerves, open a jar of your favorite peas from Soviet times and have a glass. This is where your soul gets warmer.

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Ten foods you shouldn't eat in winter

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During the winter holidays, we all finally allow ourselves to relax and eat for pleasure, and that is why, after they are over, we want to cleanse our body by including in our diet foods that we think are just right for us. winter period. But, according to experts, many of these products are not only a waste of money, but also a complete lack of benefit and even harm - after all, many out-of-season products can cause decreased immunity and colds.

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Dairy

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Milk, cottage cheese and yogurt are not the best option for winter food. Firstly, in winter it hits the shelves large quantity so-called reconstituted milk, which contains the minimum amount of nutrients necessary for the body. And secondly, according to Eastern medicine, many dairy products have a cooling effect, which means they can aggravate a number of classic winter diseases: sore throats, bronchitis, inflammation of internal organs.

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Salmon

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Oddly enough, it’s better to forget about salmon until the end of winter. Its fishing is allowed from February to August, which means that all the fish that is sold the rest of the time under the guise of wild salmon comes to market counters smuggled and caught from an unknown location. Of course, this does not apply to farmed salmon - you can buy it all year round.

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Tomatoes

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In January, bright and elastic tomatoes, although they seem outwardly appetizing and juicy, are unlikely to taste the same. In addition, there are negligible amounts of vitamins in winter tomatoes. So save your money and use homemade tomato juice or canned tomatoes as an alternative - you can eat them plain or make sauces and gravies based on them.

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Peaches

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It is tempting to buy a couple of peaches to treat yourself or your loved ones. But don’t rush to do this: since winter is not the season for these fruits, they may well turn out to be tasteless and crumbly. So it's better to wait until the summer, but in the meantime, buy winter apples- they are affordable, tasty and very healthy.

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Strawberry

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If you see strawberries at the market or in a store in winter, then with almost one hundred percent probability they came to us from afar, for example, from Israel. However, soft berries spoil very quickly and can become wrinkled during transportation, so there is a risk that under beautiful and apparently intact strawberries you will find fairly wrinkled and stale ones. So, either be extremely careful when purchasing, or wait until the summer when local strawberries appear on the shelves.

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Sugar

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In cold weather, you want to warm up with sweet hot tea or a cup of cocoa. And of course, we don’t skimp on sugar for these drinks. However, doctors say that increased sugar consumption reduces immunity, which is why people with a sweet tooth get sick more often. Try replacing your usual refined sugar with honey - it’s both tastier and healthier.

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Watermelon

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Now buying a watermelon in winter, as well as other fruits and berries, is no longer a problem. But is it necessary? The striped berries brought from hot countries have a different taste and aroma, and they cost almost as much as an airplane. But hunting is worse than captivity, and if you still decide to buy a watermelon, then take note: best watermelons In winter they bring it to us from Costa Rica.

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Green beans

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Green beans have a very delicate taste and a lot of useful properties. However, in the frozen form in which it is sold in winter, it is quite tough and fibrous. In addition, according to Eastern medicine, beans, like other legumes, belong to the category of cooling products, so it is better to refrain from consuming them in winter.

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Cayenne pepper

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It will help clear your stuffy nose, but it will cause a storm in your stomach. Avoid cayenne pepper if you have a cold or flu - it irritates the inflamed mucous membranes of the respiratory tract and increases their swelling. As an alternative to cayenne pepper in winter, ginger is suitable: it relieves nausea and calms the stomach, and warm ginger tea warms you up in January frosts.

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Corn

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In winter, fresh corn is extremely difficult to find. But if you do come across it, most likely it is the defrosted remains of last season - such corn is hard, tasteless and there are practically no useful substances left in it. Try replacing the corn with Brussels sprouts - you can fry them or bake them in the oven.

Everyone knows that there are very few benefits from fruits and vegetables “out of season”. Which fruits contain the maximum amount of vitamins and microelements? After all, with the onset of cold weather and an increased risk of catching the flu, we especially need them.

Radish
This root vegetable is rich in vitamin C, which is known to be essential for maintaining normal immunity. In addition, vitamin C helps our skin to be better nourished and remain elastic, and it will come in handy this winter. Another advantage of radish is its color. According to nutritionists, bright colors - even on a plate - help us fight bad mood and depression and thereby avoid increased appetite. As for taste, radishes will add a pleasant tart (or slightly bitter) “zest” to any vegetable dish. It is especially good in salads with sour cream dressing and salt.

Green pea
We are used to thinking of them as a snack or an addition to a salad, but Americans traditionally eat peas as a side dish. And rightly so: it contains a lot of vitamins C, E and K (the latter is needed for normal hematopoiesis and bone health), and few calories. Peas are also rich in iron, phosphorus and potassium, help remove excess fluid from the body, and due to their fiber content, quickly lead to a feeling of fullness.

Zucchini
A 200-gram serving of zucchini contains almost the entire daily dose of vitamins C and K, a lot of fiber and so-called phytonutrients - substances that help remove poisons and metabolic products from our body. Zucchini is also a good diuretic and has a beneficial effect on the condition of the skin. At the same time, this is an almost ideal product for diets - 100 grams of zucchini contains about 20 kilocalories, so when cooking you can safely add vegetable oil, batter, sour cream and, of course, other vegetables. Try, for example, frying zucchini in an egg - you will get a delicious combination of vitamins and large quantity squirrel.

White cabbage
There’s not that much vitamin C in it (there’s a lot more in broccoli), but there’s more than enough fiber. Thanks to this, cabbage is even called a product with a negative calorie content, that is, the body spends more energy processing it than it receives from consuming it. As for the culinary value of cabbage, it is truly indescribable. The bright taste and juiciness of cabbage allows it to be used for soups, salads (especially with sour cream), stews, hodgepodges, casseroles, cutlets and much more. Fresh cabbage, as a rule, requires fine shredding, but when steamed or stewed, it is good with whole leaves.

Rhubarb
This plant tolerates the climate of harsh Russian winters well, but it rarely appears on our tables. Instead, rhubarb is used as a forage crop, although it has a rather pleasant sour taste and a quite soft structure (the stems of the plant are no tougher than cabbage “veins”). Plus, it contains a lot of calcium - for healthy teeth, nails and bones - and again vitamin C, which we need in winter. It is better to eat rhubarb with sugar or honey; you can add sour cream and nuts to smooth out the acidity. However, the reddish stems can be chewed just as you like.

Artichoke
Canned artichokes are available in stores all year round, while fresh ones are in early spring and late autumn-early winter. The weird appearance of this plant (it looks like a big green pine cone) can be intimidating to novice cooks, but in reality there is nothing scary about it. It is enough to boil a whole artichoke - and the leaves can be eaten just like that, without additives. Artichokes can also be added to rice and vegetable stews, to roast poultry, to soups and casseroles; your dishes will be enriched with vitamin C and folic acid - another “pillar” of strong immunity.

Cranberry
The unpretentious red berry is available for purchase in any form - 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, baked goods, and sauces and compotes are made from it. But the best thing, of course, is to eat it unprocessed: this way everything is preserved in it. useful material, which, by the way, prevent the development of irritations and infections, and also increase the level of so-called “good cholesterol”. The easiest cranberry recipe is a mixture of fresh berries with sugar and soft cottage cheese. Lunch!

Persimmon
Persimmons combine the benefits of the best of vegetables with the rich, fruity sweetness. In addition to vitamin C and fiber, it contains a lot of potassium and magnesium, which are good for the heart, carotene for the eyes and lycopene, which is considered the strongest natural fighter against cancer. You can simply eat it without anything, as a fruit dressing for green salads and meat stew (for this, persimmons are mashed into puree), as part of canapés and other snacks and, of course, in sweet pastries and compotes.

The most interesting are dairy products cocktails with persimmon: in a blender, mix the peeled and pitted fruit with two spoons of ice cream and milk - and get a sweet and healthy drink. By the way, only with milk will your body be able to fully absorb the carotene contained in persimmons.

Chestnuts
These nuts don't appear on food markets for very long - as a rule, they can only be found from October to December, so don't miss your chance. Chestnuts contain a lot of protein and, most importantly, fatty acids, helping the normal functioning of the brain and cardiovascular system. Moreover, some studies have shown that increased consumption of these substances improves the thought process and puts the entire human nervous system in order. And the taste of chestnuts is wonderful - sweetish and slightly oily. But not too sweet, so these nuts are perfect in salads and meat stews, or just as a snack.

Blood oranges
Like any other citrus fruit, blood oranges boast a rich supply of vitamin C and a sweet or sour flavor. In general, they are distinguished from ordinary oranges only by their bright red color, and remember why bright colors are important? Plus, it's just beautiful - add orange slices and a little freshly squeezed juice to any vegetable salads, meat dishes or fish (you can simply place the slices on a plate with meat). On New Year's table this decoration will come in handy more than ever.