What vegetables do you eat in January?
Do you want to start the new year with a light and purifying diet after the excesses between Christmas and New Year? If so, the veggie shelf at the supermarket is the place to explore for dialing a new healthy diet that regenerate your body. And maybe the new menu will turn out to be so pleasant that it will be confirmed more and more often on your table. But which vegetables are usually eaten in January? What does Italian agriculture offer in these first days of the year? Let’s find out.
January, what vegetables do you eat?
The list of vegetables that are usually eaten in January is very long. The list mainly includes those products offered by theItalian agriculture based on the seasonality of our country, a factor to keep in mind when shopping for protect the environment. In this way, for example, it will be possible to avoid fueling the demand for out-of-season vegetables which would otherwise have to be imported from abroad, thus fueling the pollution deriving from the transport of the goods.
However, it is a summary of what is generally more likely to be found in Italian greengrocers, since seasonality varies a bit according to the area of purchase along the boot. But there is one certainty: the masters throughout the national territory are certainly the artichokes and the large family of Brassicaceaethat of cabbage and cauliflower.
Here then is the list of vegetables that are typically eaten in January:
- cabbage (white, red and green)
- Brussels sprouts
- Belgian endive and curly
- Red radish
- butternut squash
- green pumpkin
Artichoke, a vegetable with few calories
Therefore, there are truly numerous vegetables that you can eat in January. In this great variety, however, what can be considered stands out the main vegetable of the month: the artichoke. Mediterranean plantsherbaceous perennials of the family Asteraceeartichokes are certainly products that cannot be missing from the shopping list to purify oneself after the excesses of the Christmas holidays
These vegetables have indeed very few calories: 100 grams of product add just 40 kcal to our diet. They also have a very low glycemic index, a feature that makes them suitable for those suffering from diabetes. They are also an important source of antioxidantsamong which i stand out flavonoidswell represented by beta-carotene and lutein.
To make the artichoke a panacea for our body is above all a substance called cynarina polyphenol whose intake is recommended for treatment of different pathologies related to the liver, high cholesterol and dyspepsia. Unfortunately, its qualities are lost if the artichoke is cooked. The solutions are therefore those of consume it raw or take artichoke extracts.
The secrets of Brussels sprouts
The other great protagonist among January’s vegetables is the family of Brassicaceae. Among the many varieties on the list, we have decided to talk about Brussels sprouts, certainly one of the products viewed with greater distrust by those who don’t like vegetables much, especially for their odor after cooking.
Yet these small and little-known vegetables hide big surprises. For example, did you know that, for the same weight, if eaten cooked they give us a gift more vitamin C than oranges? If, on the other hand, they are consumed, this quantity even exceeds that of the famous orange citrus fruits. A good reason to rediscover them at the table.
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