Seasonal food as healthy food

Seasonal food, as healthy food.

Seasonal calendar of fruits and vegetables:

April - lettuce, broccoli, cauliflower, kale, cabbage, cucumber, chicory, arugula, carrots, radishes, green onions, leeks, lamb's lettuce.

May - lettuce, arugula, broccoli, kale, cabbage, chicory, cucumber, carrots, potatoes, spinach, swiss chard, tomatoes, peppers, green beans, green onions, radishes, strawberries, cherry.

June - arugula, lettuce, broccoli, kale, cabbage, chicory, cucumber, carrots, potatoes, spinach, swiss chard, tomatoes, beans, peppers, onions, eggplant, beets, radishes, apple, cherry, sour cherry, peach, apricot, nectarines, strawberries, watermelon.

July - carrots, lettuce, potatoes, peppers, spinach, swiss chard, tomatoes, pumpkin, peas, green beans, corn, onion, garlic, zucchini, cabbage, eggplant, beets, fig, apple, pear, cherry, sour cherry, peach, nectarines, apricots, berries, watermelon, grapes, plums, cantaloupe.

August - carrots, lettuce, potatoes, peppers, spinach, swiss chard, tomatoes, pumpkin, green beans, red onion, garlic, lamb's lettuce, corn, zucchini, eggplant, beets, cabbage, figs, apple, plum, pear, peach, apricot, berries, watermelon, grapes, hazelnut, lemon, melon.

September - carrots, lettuce, spinach, swiss chard, tomatoes, figs, lamb's lettuce, eggplant, cabbage, beets, pumpkin, apple, plum, pear, grapes, quince, tangerine, chestnut, walnut, hazelnut, lemon, pomegranate.

October - carrots, lettuce, spinach, tomatoes, cabbage, beets, pear, apple, quince, tangerine, chestnut, walnut, hazelnut, lemon, pomegranate.

November - spinach, lettuce, mandarin, beetroot, lemon, pomegranate, cabbage.

In the first place, seasonal food begins in april and ends in november. In fact, the winter months are left out (from december to march). At that time is the season of winter stores prepared from the seasonal fruits and vegetables at the stage of full maturity (beets, sauerkraut, cooked tomatoes, peppers, fruit preparations such as jam, marmalade and other) and fruits and vegetables that is appropriately stored after harvest.

Fruits and vegetables as food by color:

Green - green beans, arugula, snap peas, legumes, broccoli, chinese cabbage, soy, kale, parsley, spinach, cabbage, lettuce, brussels sprouts, chard, cabbage leaf, black tea, green tea

In a word, sulfur is necessary for the production of glutathione, an important antioxidant and amino acids such as methionine and taurine. For instance, it is found in broccoli, cauliflower, cabbage and other members of the family brassicaceae. It contain sulfur and organosulphur components. Source of minerals such as potassium, magnesium and manganese are in the list of vegetables that includes lettuce, spinach, kale and chard.

Red - cranberries, japanese apple, cherry, sour cherry, raspberry, grape, watermelon, papaya, pomegranate, apple, tomato, walnuts, red cabbage, chili powder

In fact, the red color produced lycopene, which is the second class of carotenoids. For instance, many of lycopene has the bright red tomatoes and cooking tomatoes increases the level of lycopene. Heat helps in breaking up the thick walls of the plant cells, so the nutrients are more available. Unfortunately, the heat destroys vitamin C.

Orange and yellow - melon, citrus fruits, mango, pineapple, peach, pumpkin, turmeric, ginger, carrot, sweet potato, corn

As a matter of fact, fruits and vegetables in orange or yellow color is rich in carotenoids. Carrots are foods rich in carotenoids. Type of carotenoids that can be found in carrots can be converted to retinol, the active form of vitamin A. Vitamin A is important for bone growth, regulate the immune system and it's for healthy vision. For instance, carrots help you see in the dark. Carotenoids has in watermelons, peppers, tomatoes and zucchini.

White - coconut, apple, parsnips, garlic, onions, rutabaga, green tea, black tea

White color, rich in values of sulfur compounds (alliums and allyl) are garlic, onions, white onions and leeks. In a word, garlic is quite good at killing microorganisms.

Blue and purple - cranberries, blueberries, grapes, plums, blackberries, strawberries, cocoa, turnips, eggplant, peanuts, blue potatoes

Group of flavonoids called anthocyanins gets color from the blue and purple foods. In fact, sufficient level of flavonoids have in blueberries, blackberries, red cabbage and purple carrots. Blueberries rich in anthocyanins can improve memory and cognitive function in people who are older.