Being an extremely important part of humans’ regular diet, vegetables play quite a big role in supporting our health sustainability. Fortunately, nowadays the Americans are perfectly able to put any vegetables on their tables regardless of time of the year.
However, it is not always the best practice to pick veggies any time one wants. Due to the fact there are seasons when certain vegetables are at their best, some choices may not be as beneficial for yourself as you have expected, let alone pricing. So, in order for you to be able to bring only what’s best on your table, we offer this small guide.
Vegetables for Spring
Being at its best in the spring, asparagus you pick should be odorless stalks and have dry tight tips. This vegetable is a good source of vitamins A and C, high in folate, low in calories and also sodium and cholesterol free, what makes it a very good table choice. To safely store it, wrap ends of stalks in wet paper towel and keep in the fridge inside of a plastic bag for up to four days.
A fresh delicious add to any spring meal, lettuce is high in vitamin A and folate, free of fats and without harmful sodium levels. The lettuce you choose should have no brown edges and to be properly rinsed and dries with paper towels before use. Refrigerated lettuce stays well in a plastic bag for approximately a week.
Bright medium-size radish is a great source of vitamin C, also being free from regular and saturated fats, cholesterol, and of low levels of sodium. Leaves should be green and look fresh. To be stored in a plastic bag in a fridge for up to one week, with tops removed beforehand.
Vegetables for Summer
Heavy, firm and dark green cucumbers will make an excellent part of everyone’s summer meals. Low calories food that can be used in a big variety of courses, it provides vitamin C, free of harmful fats, perfectly natural and can be easily stored in a fridge for up to seven days, if packed in a plastic bag.
One of the most delicious summer treats, fresh and good tomatoes should have bright-red skin and be without any soft spots in their flesh. An excellent source of vitamins A and C, potassium, having low sodium levels and cholesterol free, tomatoes are better to be stored at room temperature for up to one week, and it’s not recommended to put them in a fridge unless they may spoil before one could eat them.
Good zucchini choice should end up with these having firm and smooth skin, without any cuts on it. Zucchini should not be washed unless one’s going to eat it right after. Uncooked zucchini can be kept in a fridge for 4-5 days, cooked one up to two. These vegetable is a reliable source of vitamin C and free of such harmful elements as saturated and regular fats, sodium and cholesterol.
Vegetables for Fall
A well-know preventive measure against flu and other fall viruses, garlic you want to choose should be dry, firm, plump and between white and off-white colours. Unlike many other foods, it cannot be stored in the fridge, but should be kept in other dark and cool place where it will stay fine for as long as a few weeks.
A typical fall treat, mushrooms contain big amount of riboflavin and also are an excellent source of copper, niacin and pantothenate. Also free of regular and saturated fats, mushrooms can be safely fridged in either a paper bag or an original holder for up to one week.
Turnips come in many shapes and colours, but small and medium ones are said to be the most delicious. Heavy turnips with no soft spots are one of the best things for a fall menu. This cholesterol and fat free food high in vitamin C gets bitter if being in a fridge long, so, in order ti get best of it, keep it there in a plastic bag no longer than a few days.
Vegetables for Winter
Brussels sprouts will make a very good addition to any winter table, as these are packed with fiber, folate, and vitamin C. Low fat and low calorie vegetables, they can be stored in a fridge in a plastic bag for approximately seven days. When choosing Brussels sprouts, pick the ones of bright-green colour, firm and compact, preferably on stalk.
As in winter our organisms often need more of various nutrients, cardoon is a very good choice for its high amounts of potassium, folate, magnesium and copper. The best cardoon to choose will have rigid straight stalks with fresh-looking leaves and should smell fresh, too. The food can be kept in a refrigerator for no longer than three weeks, after what it starts losing its health-giving elements.
Though it might be unexpected, kale is indeed a food that is at its best in winter. It provides a good deal of calcium and potassium, as well as a decent amount of vitamins A and C, and is free of saturated fats as well as low in sodium and regular fat. Fresh kale for your table should be dark-green, with leaves being small to medium. Store it in a fridge in a plastic bag for 3-5 days.