Binging on winter greens
Experts suggest that you should not eat one vegetable only, however nutritionally rich it is, but go for a mix of vegetables.
Winter has more to offer you than cracking skin, a running nose and the biting cold. It also brings with it a host of nature’s bounties – green vegetables, which can boost your immune system and improve your metabolism. Packed with phytonutrients these seasonal vegetables have extraordinary therapeutic, curative and preventive properties.
“The antioxidant present in green vegetables enhances vitality and empowers your body to fight pathogens,” says Dr M. P. Sharma, of AIIMS.
Readily available and cheap, they form the main natural source of disease fighting force, but here is a word of caution. “Don’t overcook your vegetables lest you destroy its nutritional value,” warns Dr Sharma.
Dr A.C. Ammini, chief endocrinology and metabolism, AIIMS adds another tip: “Soaking your vegetable in boiled water before eating them to get rid of some pesticides and toxins.”
Experts suggest that you should not eat one vegetable only, however nutritionally rich it is, but go for a mix of different types, which would take care of all your body’s nutritional requirements.
Fresh Green peas: Full of low-fat proteins, peas maintain blood pressure. It helps prevent anaemia. Peas also help in protein and carbohydrate metabolism.
Carrot: It protects against cardiovascular diseases, cancer and enhances night vision.
Cabbage: It provides safeguard against damages caused by free radicals.
Cauliflower: It helps fight cancer.
Turnip: It helps in the formation of connective tissue, damaged in rheumatoid arthritis patients.
Radish: Radish boosts your immune system against flu, cold, cough and respiratory problems.
Mustard Leaves: It has great therapeutic usage in asthma, menopausal problems and heart disorder.
Fenugreek Leaves: It reduces blood sugar levels in people with diabetes. It has anti-ulcer properties.
