10 healthy strains that grow in October

It is almost October and autumn is here. However, he does not come alone. Meanwhile he brings many healthy vegetables with. Cauliflower, beetroot and carrots are now fresh from the field. But “milder” varieties such as fennel and pumpkin will soon be in abundance. Seasonal Vegetables is not only healthy but also really delicious. That’s why I picked ten of them and share them here recipes and information with you.

5 good reasons for more seasonal vegetables on the table

Fall is a great time to experiment with fresh vegetables. Since the selection is huge, it’s a lot of fun new recipes to try out or to adapt old products to the available ones. You can get really creative with this. Because there is so much more to cooking than pumpkin soup and potatoes with quark. But before we get to the recipes, I would like to give you five good reasons why you should eat as often as possible seasonal vegetables should eat.

Seasonal vegetables just taste better

Although shopping gives you the feeling that everything is always available, it makes a difference whether you fresh or ripened vegetables buys. Unseasonal vegetables often taste both bland and watery. That’s no wonder, because vegetables that are harvested too early have to ripen artificially. The methods used shorten the ripening process. That’s a shame because this is important for a product to be real taste can unfold. If the vegetables have enough time to ripen, they simply taste better. Try it out and you will see that it really is like that.

It’s cheaper

If local farmers harvest large quantities of vegetables, then the costs are reduced for all. Short transport routes also contribute to lower costs, as do the associated short storage times. All of this has a positive effect on the selling price. So it comes that seasonal products are actually cheaper. Just compare seasonal vegetables with the other.

It is healthier

Vegetables naturally contain Antioxidants, vitamins, folates and carotenes in different amounts. Furthermore, it is rich in minerals and in some you can even find good fats. Since long storage times drastically reduce these occurrences, you should use vegetables that are available regionally and seasonally. It’s simply healthier because the mouse doesn’t bite off the thread.

Regional and seasonal vegetables contain fewer uncontrolled substances

While the types of vegetables we grow are well monitored, one cannot be sure about those that come from other regions of the world. Regular checks of the local farms provide a certain certainty that only approved pesticides, herbicides and fungicides are used. Even if you should rather do without them completely, it is simply reassuring to know that they are monitored. For this reason, you should use seasonal and regional foods as often as possible. Organic would of course be best, but everyone should decide for themselves. This is not only better for us, but also protects resources and the environment.

It’s more eco-friendly

To help the environment, we should as often as possible seasonal vegetables to buy. In fact, the sale of domestic products reduces the demand for varieties from other regions of the world. Because this shortens transport routes, our CO2 footprint is reduced. Storage and onward transport are eliminated, which reduces energy consumption. That’s why buys seasonal and regional.

These ten vegetables grow in October and they’re so healthy

The following ten vegetables are among the most popular and best-selling products in October. While the strains may not be the most exciting, the preparation certainly is. Cheer up Kürbis-Muffins as Brussels sprouts for breakfast. Just write me what you think or send me your ideas and recipes. Whether by email or as a comment, I look forward to your feedback.

SPINACH is not only a seasonal vegetable in October, but also a superfood

Spinach is not only low in calories, but also contains:

• B-Vitamine,
• Vitamin C,
• beta-carotene, which are converted into pro-vitamin A during metabolism,
• Calcium,
• Potassium,
• magnesium as well
• Eisen.

The green leafy vegetables can be prepared in many ways, but this breakfast recipe for baked eggs with spinach and mushrooms you will find here.

ZUCCHINI not only tastes good in summer

Zucchini are not only digestive, low in calories but also contain:

• Calcium,
• Eisen,
• B-Vitamine,
• Beta-Carotine,
• Vitamin C as well
• Magnesium.

For this exceedingly delicious zucchini pancakes clickt here and enjoys the variety that comes with it.

PUMPKIN – There are so many varieties that you can use to conjure up great dishes

Pumpkin contains not only

• beta carotene,
• Potassium,
• Calcium,
• Magnesium,
• Eisen,
• fiber,
• Serotonin,
• Vitamin E,
• linoleic acid, but also
• Omega-3 fatty acids.

That recipe for these pretty and delicious Muffins with pumpkin is there here.

BROCCOLI is a hearty and seasonal vegetable

Broccoli is considered a local superfood and is full of:

• Vitamin C,
• Vitamin K,
• Calcium,
• Beta-Carotine,
• Senfölglykoside,
• Calcium,
• Potassium,
• magnesium and
• Phosphor.

That recipe For this roasted broccoli you can find it on couscous salad here.

Kale doesn’t just taste good at Christmas

Kale is healthy and particularly suitable for those who eat an alkaline diet. It is considered an alternative to animal protein and is characterized by a high proportion

• Calcium,
• Eisen,
• Vitamin K,
• Vitamin C as well
• antioxidant active plant substances.

clicks here for the breakfast recipe for baked omelet with Kale.

FENNEL is a seasonal vegetable that also has a refreshing touch

Fennel really does contain a lot of good nutrients, including

• Vitamin C
• Vitamin A,
• Vitamin K,
• Vitamin E,
• folic acid,
• beta carotene,
• Potassium,
• Calcium,
• Magnesium,
• manganese and
• Eisen.

To this delicious vegetarian lasagne to follow, just click here.

POTATOES don’t have to be boring or bland

There are hardly any differences in the ingredients between the different potato varieties. they contain

• Carbohydrates,
• Potassium,
• Magnesium,
• Eisen,
• B vitamins and
• Vitamin C.

Indian potatoes with spinach are something different. The recipe is there here.

CARROTS – the more, the better

Carrots also come fresh from the field in October. They are low in calories and contain

• alpha and beta carotene,
• Vitamins of the B group, especially vitamins B1, B2 and B6,
• Vitamin C,
• Vitamin E,
• Potassium,
• Phosphor,
• magnesium and
• Eisen.

On fancy recipe for roasted carrots with pistachios and coriander seeds you will find here.

BRUSSELS Sprouts can be roasted or eaten for breakfast

contains Brussels sprouts

• Vitamin A,
• Vitamin C,
• Eisen,
• Potassium,
• Calcium,
• magnesium and
• Glucosinolates, which belong to the group of phytochemicals.

This unusual recipe for Cauliflower for breakfast you will find here.

BEETROOT not only looks good, it also tastes really good

The local superfood is becoming increasingly popular and contains

• Carbohydrates,
• folic acid,
• Mangan,
• Eisen,
• Magnesium,
• Phosphor,
• Potassium,
• Vitamin C,
• some B vitamins and
• Betan’s.

Rotate Bete as a dip with cashew nuts is really good and here does it go to recipe.