Nutrition and Diet Specialist Ulaş Özdemir, who said that consuming vegetables in season helps to protect against winter diseases, cancer, diabetes, heart, cholesterol and eye diseases, said, “Although we can easily find many vegetables and fruits in all four seasons, it is very important to consume every vegetable in season.”
With the cold weather, strengthening immunity is extremely important to prevent diseases. Emphasizing that seasonal vegetables are important in terms of protection from diseases and contain natural vitamins, Nutrition and Diet Specialist Ulaş Özdemir said, “It should not be forgotten that vegetables are a substantial store of vitamins in addition to fruits in order to meet the body’s vitamin needs.”
How should it be consumed, which vegetables contain which vitamins? Here are the winter vegetables and their benefits for our body…
Cauliflower: It is a food with high fiber content. It protects the digestive system from chronic diseases. It is high in sulforaphane and can cause cancer It plays an important role in reducing the risk of diseases such as diabetes and heart diseases
Chard: It has a high antioxidant content.It has a protective effect against diseases such as sugar, heart diseases, cancer.It is effective in eye health and improves brain functions.
Pumpkin: Vitamin A rich in terms of It is effective in eye health and plays a protective role against lung cancer. It helps the skin look young.
Jerusalem artichoke: It can be used as an alternative sweetener for diabetics. It can be used to treat constipation. Thanks to its antioxidant components, it helps to reduce the risk of cancer.
Spinach: It has high fiber and carotenoid content. It protects eye health, balances blood sugar, and reduces the risk of cancer thanks to the antioxidants it contains.
Celery: It has high antioxidant and fiber content. It balances the blood cholesterol level and is helpful in Alzheimer’s disease.
Radish: It balances blood pressure, helps cardiovascular system diseases and digestion. It prevents the formation of cancer cells.
Cabbage: Since cabbage is a sulphurous food, it is recommended to be consumed by cooking. It has a high fiber content and helps to protect the stomach and intestines. It is protective against diabetes and colon cancer.
Brussels sprouts: It is a cabbage vegetable. It strengthens immunity. Due to its high antioxidant content, it reduces the development of cancer. It is high in dietary fiber; reduces the risk of heart disease and diabetes. Contains omega-3 fatty acids.
Broccoli: Another vegetable from the cabbage family. 90 percent of its raw state consists of water. It helps to protect the intestines due to its high fiber content. Broccoli contains more protein than many vegetables. It helps to reduce cholesterol and reduces the risk of cancer.