What vegetables and fruits are safe to eat in winter? “Winter vegetables” or how to keep your figure What fruits to eat in winter.

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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 person’s appearance suffers first of all: 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 normalize blood pressure in the early stages of hypertension 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 acidity of the stomach, pomegranate juice in its pure form is contraindicated - it is better to dilute it with carrot juice.

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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 lower blood 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 grapefruit essential oil at the pharmacy - 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 the “snow queen” of 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 does not lose any of its beneficial 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 heart patients (the daily requirement of 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 high 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 the best cough recipes. 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 during long-term storage, but are preserved during preservation. 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 to our heart's content, and that is why, after the holidays are over, we want to cleanse our body by including in our diet foods that we think are just right for the 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 nutrition. Firstly, in winter, a larger amount of so-called reconstituted milk is supplied to the shelves, 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 summer, and 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: the best watermelons in winter are brought 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. Ginger is a good alternative to cayenne pepper in winter: it relieves nausea and calms the stomach, and warm ginger tea warms you up in the 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.

How to replenish your vitamin supply in winter, when the choice of fresh ones is limited? There are, of course, greenhouse ones, but experience shows that they solve the problem of vitamin deficiency somewhat sluggishly.

It’s not surprising - overseas fruits (with the exception of citrus fruits), as a rule, are not rich and, moreover, are stuffed with fertilizers and all that other stuff. Yes, they look like the picture. But the benefits can be hotly debated.

As trivial as it may seem, in winter you should turn your attention first of all to vegetables containing phytoncides.

Onions and garlic, when consumed regularly, can protect a weakened body from colds, boost immunity and help “hold out” until the first spring greens.

Onions, especially green onions, are a real storehouse of nutrients in the off-season. It is a living source of vitamins C, E, B, carotene, thiamine, nicotinic and folic acids, as well as mineral salts. In addition, both onions and garlic are excellent anti-sclerotic agents that can suppress cholesterol synthesis and regulate blood pressure. Onions are also known to have anti-cancer activity. According to the recommendation of the State Educational Institution Research Institute of Nutrition of the Russian Academy of Medical Sciences, the annual consumption rate of onions for an adult is 10 kg, of which 2 kg is in the form of fresh herbs.

Just remember: fresh onions and garlic in large quantities are not recommended for peptic ulcers, diseases of the liver, gall bladder and pancreas. For those who cannot tolerate onions, you can offer leek; it does not contain many essential oils and is considered dietary.

White cabbage is another indispensable crop in winter. When fermented, it is the leader in ascorbic acid content among vegetables. Anti-ulcer vitamin U was first found in cabbage, and the leaves contain tartonic acid, which prevents the conversion of carbohydrates into fats. Carotene, despite the fact that it is most abundant in carrots, is absorbed better from leafy vegetables (which includes cabbage).

In addition, this vegetable is rich in sugars, fiber and potassium. Therefore, cabbage can rightfully be considered a medicinal crop. To get the maximum benefit, it should be consumed fresh or fermented, since after heat treatment some of the vitamins are destroyed.

You should not get carried away with the cabbage diet if there is an exacerbation of peptic ulcers or kidney diseases. In other cases, it is advisable to eat 300 g of cabbage per day. As an alternative to white cabbage, Peking or Chinese cabbage is suitable.

“Horseradish and radishes, onions and cabbage will not be tolerated,” says a Russian folk proverb. Horseradish, although it is more of a spice, can rightfully be considered one of the healthiest winter vegetables. Rhizomes are rich in vitamins C, B1, B2 and PP, have a pleasant burning taste, stimulate appetite and are a proven antiscorbutic and bactericidal agent. Horseradish activates the secretion of gastric juice, so it is used as a seasoning for fatty protein foods.

Radishes are useful without exception. In winter, you can most often find the traditional black radish, Margelan radish with dark green pointed roots and daikon. Root vegetables contain a lot of vitamins C and B1, they are rich in potassium and magnesium, phytoncides and essential oils (especially black radish).

“Rare” cuisine is good for gout, kidney stones and high cholesterol in the blood. And black radish juice with honey is a well-known folk recipe for coughs and colds. You should not get carried away with radish only if you have diseases of the stomach and intestines, liver and heart.

If stored properly, vitamins are stored for a long time in root vegetables such as carrots, beets, celery, and pumpkin.

Ten of the healthiest vegetables and fruits in winter.

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.

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

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.

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 normalize blood pressure in the early stages of hypertension without the use of medications.

Apples

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.

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

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.

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%!

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

Pomegranate

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 (erythrocytes).

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

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

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.

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

Citrus

Grapefruit juice helps to gently lower blood 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.

Orange juice lowers cholesterol levels.

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

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.

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

Cranberry

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

So when frozen, it does not lose any of its beneficial properties.

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

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.

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

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

a couple of glasses of fresh or frozen cranberries.

Sauerkraut

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 - break down in it). Sauerkraut contains more vitamin C than fresh cabbage!

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!

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.

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

Pumpkin

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.

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.

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

Tomatoes and tomato juice

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.

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

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

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

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

Radish

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.

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

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

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

Green pea

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

– B1 (thiamine) strengthens the nervous system, participates in the production of the stress hormone – adrenaline.

– 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.

These vitamins are lost during long-term storage, but are preserved during preservation. 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.

There was a little on the shelves in the summer, but now there is none left. Delicious-looking foreign fruits travel to our stores from the farthest corners of the world. Which of them are healthier and safer for health?

The general rule for all vegetables and fruits is one thing - it is better to buy those fruits whose journey to the store counter was as short as possible. This means that a minimal amount of preservative gas was applied to them, which helps to store grapes for six months, and fruits in hard skins for up to 12 months.

Vegetables and fruits from Abkhazia, Azerbaijan, Uzbekistan, Tajikistan, Moldova, as a rule, are not treated with chemicals - they can endure a short journey to Ukraine.

By the way, it is generally accepted that vegetables grown in greenhouses contain less vitamins than their counterparts from open ground. This is wrong! The amount of vitamins is the same. But the taste qualities are different: those that grew under the sun have a richer and more multifaceted taste than those of fruits forced to be content with a light bulb.

Imported fruits, as a rule, are picked a little earlier than natural ripening in order to arrive in good condition. Because of this, most of them contain too many nitrates. The leaders in nitrate content in winter are greens and green onions, followed by cabbage, cucumbers and tomatoes, and potatoes. To get rid of nitrates, greens and vegetables should be washed with soap and soaked in boiled water for 30-40 minutes.

It is optimal to leave them to soak in a transparent three-liter jar standing on the windowsill. Under the influence of daylight, the release of nitrates will be maximum. It would be a good idea to first remove the skin from potatoes and cucumbers. You cannot boil potatoes in the same water in which they were soaked!

By the way

Buying dried fruit is even more difficult than buying fresh fruit. You need to choose the most inconspicuous samples, dry, with a matte surface. Wet dried apricots and prunes are soaked in different solutions - from harmless soda to toxic chemicals. The shiny fruits are rubbed with oil. The right dried fruit hits the table and needs to be soaked before eating. Make sure that there is no black mold on the dried fruit - this is aspergillus, which causes severe poisoning. It is impossible to trim it. Penicillin gray-green mold is less dangerous. If there is one, it is enough to choose fruits that are not affected by the fungus - they can be eaten.

Before eating, thoroughly wash all citrus fruits - oranges and red barrels are often... washed! If so, do not give them to children without peeling them - the peel may contain a dye that is prohibited for consumption. Imported apples always need to be cleaned - most often they are treated not with expensive wax, as we used to think, but with cheap synthetic paraffin. No detergent can remove this paraffin from the peel. And once in the stomach, chemicals can cause poisoning. It is also important to wash thoroughly - in hot water and soap: before selling, their green skins are treated with the notorious banana gas - a mixture of nitrogen and ethylene, so that they turn yellow.

Where are you coming to us from?

Potato

The main suppliers are Israel 1, Egypt 2, less often potatoes come from Europe (France 3, Belgium 4) and Pakistan 5.

Important: If the potato does not germinate for a long time, the eyes of the tubers are sunken inward and closed, which means it has been treated with anti-growth chemicals. If the tuber does not darken at the cut site, most likely the vegetable is genetically modified.

Cabbage

Its main suppliers are Poland 6, China 7.

Important: It is definitely better to choose domestic heads of cabbage, especially since they are stored all winter. The longer the cabbage sits, the less nitrates it contains. In addition, all imported varieties are not suitable for sourdough.

Citrus

The sweetest tangerines are red-skinned fruits from Morocco 8, in second place are Abkhazia 9, followed by Spain 10. In the background are from Egypt 2, Turkey 11 and South America 19.

Important: You need to rub the ruddy side of the citrus with a damp cloth. If it is colored, the seller is deceiving you.

Cucumbers, tomatoes

Israel 1, Poland 6, Turkey 11, Greece 12, Holland 13, Spain 10 and other European countries.

Important: If there are no Ukrainian ones, it is better to choose fruits from Israel: there the warm season lasts the longest. Guaranteed sweet cherry tomatoes and small brunch tomatoes from all countries. Among cucumbers, a win-win option is small European cucumbers with soft skin without pimples. Run your fingernail over the peel and select the thinnest ones.

Apples

They come to us from all over the world. It is best to choose fruits from nearby places - Israel 1 or Lebanon 17. Behind them are Turkey 11 and Europe.

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 a must in winter for health and maintaining a 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. Fresh white cabbage contains as much vitamin C 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 at the same time 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.

It contains a large amount of vitamins A, C, E, K, P, PP, as well as B1, B2 and B6, and the mineral composition is generally impressive: iron, sodium, potassium, calcium, iodine, sulfur, manganese, chromium, copper, zirconium.

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 radish and horseradish contain a high content of mustard oils, which makes the taste spicy, and some people do not like spicy foods. 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 it is not necessary to cut off the top layer. 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 immunity;
• 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 indicates some kind of problem, physical or psychological.

Slender body can rejuvenate and beautify any woman. And vegetables are the best helpers in this matter. 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 a fish recipe soon, so as not to miss out, subscribe to the newsletter.

Tatyana Dzutseva

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