Root Vegetables – Autumn Treasure Trove Of Health

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Root vegetables mandolin spring saladPhoto by Le living and co.
Because of its pleasant taste, a number of useful nutrients and medicinal effects, you should include root vegetables in the regular diet.


The healing properties of root vegetables

Each type of vegetable has its own characteristics, but they all have in common that: reinforce immunity,they act anti-inflammatory, have positive effect on the digestive organs (especially the bowel), improve metabolism, help cleanse the body of toxins, reduce the risk of chronic and malignant diseases. All kinds of root vegetables contain: carbs, a multitude of dietary fiber, vitamins (maximum of C, D, E and K, B-complex), many minerals, protective substances (alkaloids, essential oils, terpenes, carotenoids), very little protein and fat.
The best root vegetables are celery, beetroot, carrot, parsnip, parsley, turnips, radish.

How to use root vegetables

To get the most benefits from vegetables, it is necessary to prepare them properly. Clean vegetables from the earth and carefully remove the leaves (you can leave a few inches of leaf stems). That leaves will draw moisture from the roots. Young leaves of all types of root vegetables can be used for food, and those of celery, carrot and parsley as a condiment. Root do not peel because it is full of useful substances. You can only thoroughly wash them and remove the damage from it. All kinds of root vegetables you can eat raw. If you cook it, let it be as short as possible and steamed, because in that way they will not lose valuable ingredients (particularly vitamins B and C), and become watery and soggy. Always add a little fat in root vegetables to dissolve carotenoids so they become accessible to the body.


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