Healthy through the winter: Regional winter vegetables not only taste good, they are also very healthy. They are harvested fresh, land on the plate after a short time and provide many important vitamins and nutrients. These are sometimes lost in imported goods during the long transport routes. In addition, seasonal vegetables are usually quite inexpensive.
Beetroot is completely healthy and is good for colds, among other things.
The dye (beetroot red) in red beet intercepts free radicals, strengthens the immune system and, according to studies, is even said to protect against cancer. The tuber also supplies folic acid, fibre, protein, vitamin C, B and potassium.
Kale is one of the vegetables richest in vitamins. The leaves contain beta-carotene, vitamin C and the minerals potassium, magnesium and iron. The combination strengthens the body’s own defences. In addition, kale provides a lot of calcium – this promotes bone formation and strengthens the teeth.
Leek is milder than its relatives garlic and onion, stimulates digestion and appetite, contains beta-carotene, zinc and fluorine. By the way: the green of the leeks contains 300 times as much of the health-giving beta-carotene as the white part of the vegetable. So it’s all right to eat the dark green leaves more often.
The sweet-tasting winter carrots can weigh up to two kilograms – although larger carrots can be woody. The flesh is white or yellow. Yellow winter carrots taste more intense and are the preferred choice in the kitchen. Due to their high water content, winter carrots are particularly low in calories (35 kcal / 100 g), contain beta-carotene and a lot of vitamin C.