What vegetables to eat in February?

Con February the end of winter is approaching, but, while the cold takes its last bites, know which ones verdure eating to defend yourself from seasonal ailments remains essential. Nature offers us everything necessary to help thebody and adjust ours diet it becomes almost automatic. The shopping cart can then be transformed into a mosaic of colors and nutrients.

What vegetables are eaten in February?

Choosing which vegetables to eat in February requires commitment, as the possibilities are far from limited. Among the seasonal products we find:

• Beets
• Beets
• Broccoli
• Artichokes
• Cardi
• Carrots
• Cauliflower
• Cabbages
• Brussels sprouts
• Chicory
• Turnip tops
• Onions
• Fennel
• Further
• Parsley
• Rape
• Celery
• Shallot
• Escarole
• Spinach
• Jerusalem artichoke

Cruciferous vegetables and artichokes

They stand out among the absolute protagonists of the February tables cruciferous e artichokes. Early greens, to which broccoli, cabbage, cauliflower, Brussels sprouts, and the like belong, are packed with nutrients and poor of calorie. They are a source of vitamin A, C and K, as well as of fibre e minerals, among which calcium, potassium and phosphorus stand out. Therefore, these vegetables have an important action antioxidant and they do anti-inflammatories natural.

Artichokes are, on the other hand, a detox perfect. These, largely composed of water, favor the diuresis and prove to be excellent allies for the liver, thanks to the presence of cynarin. The abundant content of fibre transforms them into a panacea for the intestine and makes them the ideal choice for those who have to fight the cholesterol alto.

Protect and detoxify the body

Knowing which vegetables to eat in February means preparing to recharge our body naturally. Many products help us, first of all, to defend ourselves against seasonal ailments strengthening the immune system. In addition to the aforementioned cruciferous vegetables, we can then stock up on fennel, spinach, onion and Jerusalem artichokes or add a sprinkling of parsley to our preparations.

Celery, turnips, beets, endive, leek and chicory are also perfect for eliminating toxins and thus keep the body in good health. The thistles are no different: in fact, they exert a protective action on the cells of the liver. The carrots, with their important contribution of antioxidants, protect against the damage of free radicals and act as a cure-all for the eyes and skin. The important contribution of fibers that derives from an adequate inclusion of all these vegetable elements in the diet then helps to keep the apparatus healthy gastrointestinal.

Being aware of which vegetables to eat in February means enjoying a remarkable array of benefits and the possibilities are also multiplying kitchen. From the simplest preparations, which involve cooking al steam or in the water of individual ingredients, you can, in fact, switch to soups e recipes more elaborate ones that put meat, fish or cereals at the center of the dish. Experimenting appears, in short, almost a must.