Autumn fruits and vegetables

Autumn combines picturesque landscapes and still lifes. Behind the holiday season, and ahead of the period of cold weather and short light days.Improper diet, reducing the proportion of nutrients in the diet is the cause of reduced immunity, the appearance of irritability and other negative factors. To fight this is easy. All the necessary vitamins and trace elements can be found in autumn fruits and vegetables.

The velvet time is represented by various fruits, root crops, berries, aromatic herbs, eaten both raw and processed. Among them are some of the most popular, filling the daily diet with maximum benefit.

"Magic" pumpkin contains antioxidants, fiber, vitamins E (carotene), A, C, F, PP, group B, magnesium, potassium, calcium, iron and others. Such a vitamin-mineral set supports and improves vision, normalizes the bowels, improves metabolic processes, blood quality, strengthens the walls of blood vessels. Antioxidants and pumpkin pectin fibers remove harmful cholesterol, toxins and slags. A large amount of water and potassium salts in the pulp helps to fight gallstone disease. The increased content of vitamins (including vitamin C) strengthens the immune system, promotes tissue regeneration and their healing.

Cabbage is a repository of mineral salts, vitamins, nutrients, coarse fibers. By the number of useful components among greens and vegetables, cabbage is inferior only to spinach, and exceeds the content of citrus fruits in the content of vitamin C. During storage, the vitamin is almost not destroyed, and with a small heat treatment even increases due to the transition from one state to another. Vitamin C helps to avoid viral and colds, boosts immunity, is responsible for emotional state. Vitamin U fights cholesterol deposited on the walls, is a good prevention of atherosclerosis. Tartronic acid improves the digestive processes, reduces fermentation in the intestine.

Present vitamin B9 controls the process of blood formation, regulates fat and carbohydrate metabolic processes in the body. Dietary fiber cleans the intestines from toxins, help with constipation.

Carrots stand out among seasonal vegetables with a high content of vitamin A (carotene). Vitamin improves eyesight, strengthens the retina, normalizes the glands of the intestine and stomach, has a positive effect on the skin, hair and nails. Phytoncides fight against harmful bacteria, pathogenic flora, have an antiseptic and anti-inflammatory effect. A useful and nutritious root crop is easily digested.

Beetroot is a valuable vegetable. The content of essential acids, nitrogenous substances, it has no equal. It provides a normal metabolism, active work of the brain, supports the liver in a normal state. Iron and copper eliminate anemia, have a good effect on blood quality.

An apple carries the whole set of vitamins that are important for the human body. Vitamin C strengthens the protective function. Calcium, magnesium have a positive effect on the nervous system, brain activity. Fiber cleanses the body, and iron and pectin are involved in blood circulation.

Grapes decorate the menu. The fructose contained in it adds strength, improves mood. A set of useful substances reduces the number of headaches and migraines.

Habitual plums have a considerable amount of potassium, affecting the brain, the removal of water from the body. Fiber increases the tone of the intestines.

Cranberry unpretentious in growing and storage. It includes vitamin C, a group of vitamins B, K, PP, carotene, a line of minerals, organic acids, pectins. Berry is a fully balanced complex.It is a natural antibiotic, normalizes metabolic processes, activates the pancreas, helps the body to resist viral diseases, cleanses it of toxins, acts as a febrifuge, increases the elasticity of blood vessels, accelerates tissue regeneration due to antioxidants.

Sea buckthorn is an autumn berry harvested at the first frost. It contains a lot of active substances in the form of vitamin A, group B, K, PP, P, E, up to 8% fatty oil, oleic, linoleic, stearic acid, sugars and volatile production. Antioxidants slow down the aging of the body, prevent atherosclerosis, and cancer.

It is in the fall, during the harvest, the most delicious dishes are prepared from fruits and vegetables. There are several recommendations for the processing of fruits, preserving their beneficial properties in cooking.

Everyone knows that eating fruits, vegetables or berries in their raw form, it turns out to keep the maximum amount of vitamins and trace elements. The use of fruits in raw form equals deep freezing of products.

A vegetable like boiled beets will not suffer much from heat treatment: mineral salts are slightly destroyed when heated.

Tasty and healthy beets have a smooth, uncracked skin, medium root size, dark, rich color.

Carrots, which have a large amount of carotene, are better absorbed with fats, so vegetable oil, sour cream will only enhance its beneficial effect. For diabetics, boiled carrots are more beneficial because there are 45% more antioxidants than raw ones. At the same time, the loss of vitamin C in the boiled product reaches 90%. It is desirable to choose a vegetable of bright orange color, without growths, of medium size, not deformed.

Pumpkin is good both raw and baked or stewed. Most of the nutritional properties remain in the preparation of the fruit in the microwave, multicooker or steamed. Vegetable is stored for a long time. To do this, it is better to buy the whole fruit with a small stalk, medium size, rich orange color, with a dense skin.

You will learn more about the proper preparation of pumpkins by watching the following video.