Eating vegetables in the right season ensures that we are getting optimum nutrients and their health benefits. Eating vegetables in the winter season can also be challenging. Winter vegetables survive the cold even under snow storms and can be very beneficial in fighting the cold and flu season. The high amount of sugar found in vegetables causes them to freeze at a lower point which is why they can withstand such environments. There are several vegetables that thrive in the cold weather that contain a lot of nutrients and many we of them are underrated.
One of the finest winter vegetables is swiss chard which is high in nutrients and low in calories. One cup provides the daily intake of vitamin K and half of the daily intake for vitamin A with only 7 calories. It is a good source of potassium, vitamin C, and magnesium. It has shown to reduce inflammation and lower oxidation of bad cholesterol levels in the body. Similar to swiss chard in color and shape, collard greens have a slightly bitter taste. The bitterness of collard greens comes from the high amount of calcium found in the plant. Loaded with calcium and high vitamin K, collard greens may reduce the risk of fractures and promote healthy strong bones.
On the other hand, we have the cruciferous vegetable family which includes kale, Brussel sprouts, and cabbage. Kale can be harvested all year long, but it prefers the colder weather. One cup of kale contains the daily recommendation of vitamins A, C, and K. It is also high in vitamin B, calcium, copper, potassium, and magnesium. Moreover, kale is loaded with antioxidants and has a very powerful anti-inflammatory effect. Although small, Brussel sprouts contain an impressive amount of vitamin K: one cup of cooked sprouts contains 137% of your daily vitamin K intake. Vitamin K is important for bone, heart, and brain health. Additionally, Brussel sprouts contain alpha-lipoic acid which is an antioxidant that may reduce high blood sugar levels. Lastly, while green and red cabbage are both great sources of vitamins and minerals, red cabbage takes the win. The bright red color comes from pigments called anthocyanins that can help lower the risk of heart disease and coronary artery disease. Red cabbage is also a great source for vitamin A, B, C, and K. It is low in calories and high in fiber to make you feel fuller longer and can help with %LINK2 %. All in all eating the vegetable of the season can help full your body of the nutrients it needs to help protect your immune system and make the body resistant to any weather change