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The Best Fruits and Vegetables to Eat This Winter

Read on to learn about some of the foods rich in unexpected cold weather vitamins you should stock up now.

Super climates

1. Col

time to go to cabbage patch, boy! This super-healthy, budget-friendly plant is close to other favorites such as cauliflower cold climate cousin, Brussels sprouts, kale and broccoli . Cabbage is loaded with vitamins and minerals (vitamins C and K, and folic acid, in particular), fiber, antioxidants and compounds called glucosinolates anticancer. Some studies claim that the spherical plant can even reduce cholesterol and lower risk ofcancer and diabetes .

  • Season :. While some strains of cabbage are available from July, most varieties love the cold weather and are ready for harvest in the fall and winter
  • storage Tips :. Tightly wrap the individual heads of cabbage in plastic and hiding in the refrigerator to keep ’em fresh for up to one week
  • How to eat: nutritional benefits of cabbage are more pronounced when raw, so slice up a few leaves for crunchy added to salads or stir fries .
2. Brussels sprouts

These outbreaks fashion is finally getting a turn in the spotlight. The Brussels sprouts, cabbage alias mini-yo, has some of the same health benefits as it is older brother. Like other cruciferous vegetables, Brussels sprouts have high levels of cancer-fighting antioxidants that may protect DNA from oxidative damage .

  • Season: September to February
  • storing tips: Brussels sprouts keep in the refrigerator for a few weeks. The outer leaves wither, so remove them before cooking its shoots.
  • How to eat: Toss halved sprouts with olive oil and broil until crisp and brown. Cover with a light layer of brown butter and sage for a decadent (but still healthy) garrison.
3. Winter Squash

Prepare to test the Gourdy goodness! Acorns, kabocha and Delicata squash are all at their best during the fall and winter. gold pumpkin meat is loaded with healthy goodness likecarotenoids, vitamin A, potassium and .

  • Season :. Winter squash affected markets around late September and stick around until early March
  • Storing tips: Although they seem pretty solid, squash continue to ripen once picked. Slow down the process by storing in a cool, slightly damp (such as a basement or cellar) environment. Under the right conditions, squash will keep for up to three months.
  • How to eat: Because squash is healthy, pretty cheap, plentiful, and darn tasty, it’s no wonder there thousands of amazing recipes for them. Start with these five delicious dishes.
4. Potatoes

drills have a bad reputation, but they are a staple in many kitchens for good reason. Sure, potatoes are starchy high glycemic index, but they are also filling, inexpensive, and have animpressive nutritional profile including potassium, magnesium, folic acid, vitamin C, and even proteins . tatersmay purple luxury even help lower blood pressure and increase antioxidants. While sweet potatoes are considered a healthier option (as they are loaded with beta-carotene, vitamins A and C and fiber), old white potatoes regular remain nutritious, as long as’ em or grate is not fried with tons butter and cream.

  • Season :. Different varieties of potatoes are available throughout the year
  • Storing tips: Potatoes Store in a cool, dark place ventilatedarea for about one month. Keep away from potatoes onions and apples. At room temperature, the potatoes will keep for one to two weeks.
  • How to eat: Try a healthier potato bar classic oven takes. potatoes stuffed with kale, broccoli cooked twice, and cheddar to make a tasty and comforting food.
5. Onions

Ideal to flavor anything from soup, salads grain to pasta, meat, onions are a kitchen of stars throughout the year. It might make you mourn, but the onions are actually quite healthy . Unpretentious vegetables are low in calories, but surprisingly high in vitamin C and fiber. The oils found in onions can lower LDL ( “bad”) cholesterol and raise HDL ( “good cholesterol”)

  • Season :. Various types of onions are available throughout the year
  • Storage Tips :. onions Stash out of the fridge (which can go soft if refrigerated) in a cool, dry place for several months
  • How to eat :. white onion sauteed jazzes this figure, ricotta, and arugula flatbread pizza
6. Beets

sweet, earthy, and dark red beets are quite unique in the vegetable aisle. Beets contain antioxidants called betalains, which can help fight cancer and other degenerative diseases . are also rich in vitamins A, B, C and potassium and folic acid . They are also a natural source of sugar (about nine grams per serving), so those looking to reduce sweet things should take note. Not bad for a light bulb bright red, right?

  • Season :. Beets are available in early spring to late autumn
  • Storage Tips :. beet roots store in a plastic bag in the refrigerator for up to one month
  • How to eat :. Mix roasted beets and carrots with lentils and plenty of fresh herbs and spices to make a healthy hearty, vegetarian main dish
7. celeriac

celeriac is probably the ugly duckling of winter products. It looks like a drop of greenish-white misshapen covered with small roots. Appetizing, right? But beyond the odd exterior, celery has a tasty, subtle taste – somewhere between parsley and celery – and a rich texture. It is low in calories, high in fiber and rich in vitamin C (a powerful antioxidant) and phosphorus (which helps strengthen bones and teeth).

  • Season :. September to March
  • Storage Tips :. Like other root vegetables, celery will stay fresh in the refrigerator for up to one month
  • How to eat :. Sub celery root for almost any vegetable.Cube and saute for a tasty substitute, hash browns healthy
8. Carrots

her mother ever tell you to eat carrots for eye health? Bugs Bunny’s favorite food is loaded with the antioxidant beta-carotene, a compound that is converted to vitamin A in the body . Vitamin A is essential for a strong immune system and healthy eyes, skin and mucous membranes. Orange vegetables are also loaded with vitamin C, cyanidins, and lutein, which are all antioxidants. Some studies show that eating carrots can reduce the risk of cancer and even prevent cardiovascular disease .

  • Season :. Available through late autumn, although some varieties are harvested during the winter
  • Storage Tips :. Like many root vegetables, carrots will keep in a plastic bag in the refrigerator for several weeks
  • How to eat: . Carry out natural sweetness carrots’ with a dish that combines orange vegetables, cinnamon, orange juice and maple syrup
9. Turnips and rutabagas

These white violet bulbs and might look like potatoes, but they really are related to cabbage, broccoli and cauliflower. Confused yet? Perhaps because of this identity crisis oh-so-confusing, turnips and rutabagas are often (unfortunately) overlooked in the produce aisle. But they have the same nutritional benefits as other cruciferous vegetables (glucosinolates ie cancer-fighting, vitamins C and K, folic acid, potassium, fiber and calcium), in addition to its slightly sweet flavor it is a great help for almost any dish .

  • Season :. Available all winter
  • Storage Tips :. Keep turnips and rutabagas in the refrigerator for a few weeks or in a cellar for several months
  • How to eat: What it is cheesy, gooey, and surprisingly good for you? A simple lightened up turnip gratin! Rutabagas can be subbed in for any dish that requires turnips.
10. Parsnip

These (white) carrot alikes are full of nutritional goodness. The vegetables ,, long pale conical root are loaded with fiber, potassium, vitamin C and folic acid. Like carrots, which have a slightly sweet flavor, earthy that goes well with almost any winter soup, stew or casserole. Half a cup of cooked ‘scissors contains 17 percent of the recommended daily amount of vitamin C and only 55 calories .

  • Season :. parsnips are at their best in the late fall and early spring
  • Storage Tips :. parsnips stores in a bag in the refrigerator forthree to four weeks
  • How to eat :. Combine roasted parsnips with Granny Smith apples (and some other essential ingredients) for a smooth soup, flavored fall
11. Potatoes sweet

sweet potatoes could win the prize for “most versatile Tuber.” These delights in orange tones are loaded with fiber, beta-carotene, vitamins A and C and antioxidants . In addition, since they are quite low on the glycemic index, which are great for filling without being overwhelmed .

  • Season :. Sweet potatoes are available year round, but they are better in the fall
  • Storage Tips :. Keep sweet potatoes in a cool, dry place out of the refrigerator for up to two weeks
  • How to eat: it not be just to pick one of these 45 recipes for sweet potato and not try the rest. Pro tip: sweet potato brownies are one thing
12. Chicory

Besides being one of the funniest words in the English language , chicory (pronounced ra-dik-Kio) is a family member along with endive chicory and escarole. Its red and white, slightly spicy and bitter leaves are loaded with vitamin C, magnesium, potassium and vitamin K. In addition, this leafy vegetables is extremely low in calories, so add to any dish for a low-calorie dose and contraction flavor.

  • Season: There are three main varieties of radicchio available in the US, Chioggia, Treviso, and Tardivo. Tardivo chicory is available throughout the winter.
  • Storage Tips :. and store in the refrigerator wrapped in plastic for up to three weeks
  • How to eat :. sauteed chicory adds a kick (and a good dose of vitamins and minerals) to this dish easy to paste

The hot weather

Agrios 13.

dark winter days to get down? Grab a handful of cheerful citrusto which lasted until the summer fruit season. And while they are not as good for teeth, citrus fruits are loaded with andflavonoids vitamin C, which can reduce the risk of cancer . consumption of citrus has also been linked with a lower risk of a long list of diseases, including Alzheimer’s disease, Parkinson’s disease, diabetes, cholera, gingivitis, cataracts, and Crohn’s disease. Stock up on lemons, oranges, grapefruits, kumquats, oranges, limes, blood and clementines for its citrus solve this winter.

  • Season :. Citrus grown in warm climates are ripe for harvest between late October and March
  • Storage Tips :. citrus Store in the refrigerator for a couple of weeks, ambient temperature or Io for up to four days
  • How do I eat try one of these five recipes healthy citrus. Or just peel and eat!
14. Grenades

pomegranates are one of the oldest fruits in the world (Greco-Romanmythology, anyone?) as well as one of the most nutritious . Ruby-colored seeds are full of antioxidants and anti-inflammatory drugs can help treat heart disease such as high cholesterol, high blood pressure, heart attack and congestive heart failure. Studies show that consumption of juice Granada can reduce the accumulation of fatty deposits in the arteries, which is a culprit behind many heart disease . Extracting the seeds of Granada can be tricky, but the pods, bittersweet heart-healthy are well worth the effort. For a less laborious option, add a touch of sugar added juice Granada in a glass of seltzer.

  • Season :. The globe-shaped fruits are in season until January fromOctober
  • Storage Tips :. Keep grenades in the refrigerator for up to two months, or at room temperature for one or two weeks
  • How to eat :. A pinch of seeds of Granada adds a little tart, bright taste for winter kale salad
15. Dark, vegetables green

kale and collard greens tasty fashion have their moment in the sun (ironically) during the winter. These vegetables are rich in vitamins A, C, K and E as well as iron, calcium, manganese, potassium and antioxidants andphytochemicals . They are also low in calories and versatile enough to fit almost any dish. Kale and collard greens are members of the Brassica family super healthy plant, which means that aid in digestion, help reduce cholesterol and protect the body against cancer .

  • Season :. Kale is grown in warm climates and thePacific northwest over the winter months
  • Storing tips: Wrap washes and greens in paper towels dry, then put the whole thing in a plastic bag in the refrigerator. Green will stay fresh for a week or two.
  • How to eat :. Swap kale, chard, cabbage or lettuce to make a salad rich in nutrients
16. Endive

is a rare green is a bit bitter, but adds freshness welcome to cooking late winter. It’s a little crunchy, like lettuce, and easily wither, like spinach. It is a member of the chicory family, so it is also related to endive, chicory, kale and chard. Like other vegetables, endive is high in folic acid, fiber and vitamins A and K.

  • Season :. endive grows until the autumn and early winter in warmer climates
  • Storing tips: is a delicate green is a little delicate, so they eat quickly. Wrapped in paper towels and stored in an open plastic bag, endive kept in the refrigerator for up to four days.
  • How do I eat :. endive adds some freshness bright green to aclassic Italian soup
17. Hinojo

With feathery leaves at the top, a round, bulbous onion-shaped at the bottom, and a taste of licorice-like everything, fennel is certainly one of the strangest around vegetables. (And by “strange”, we mean stunning and delicious, of course.) It’s a little sweet, a little crunchy, and especially super healthy. The licorice flavor is due to a compound called anethole, which has been shown to reduce the risk of certain cancers, aid digestion, eliminate inflammation, and naturally thin the blood to prevent clots . Fennel also has a full of vitamins and minerals such as vitamin C, potassium, magnesium and copper pot.

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