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Wednesday, January 23, 2013
Many people believe that the winter months are not conducive to growing vegetables. This incorrect notion is not only, but is preventing people from experiencing the wonderfully nutritious vegetables that are grown during these colder months.
Artichokes are a great source of Vitamin C, and they also help to aid in digestion. It is important to remove the thorns before consuming this vegetable. Artichokes go great on salads, sandwiches, and almost everything else. They add a yummy, sweet and bitter flavor to any dish.
Kale is also grown in the winter months, and some refer to it as a “super vegetable” because it is absolutely packed with nutrients. Kale is a type of cabbage that is full of beta-carotene, vitamin C, vitamin K, and calcium. Kale is known to help strengthen one’s immune system, which is even more of a reason to consume during cold and flu season.
In fact, Kale is not the only member of the cabbage family that is very nutritious and abundant in the winter months. Red cabbage, cone cabbage and standard cabbage are all grown in the winter season and are full of vitamin B, vitamin C, calcium, magnesium, phosphorous, protein and zinc. Cabbage is also known to be a good remedy for headaches, ulcers and kin illnesses.
Winter squash, much like the name implies, is also abundant during the winter months and is not only yummy and easy to cook, but it brimming with nutrients. This richly colored vegetable has beta-carotene, vitamin B1, vitamin C, pantothenic acid, folic acid, potassium and fiber. It also is a starchy vegetable that can be used to replace calorically dense starches in a meal and have the same effect. Steamed, baked, boiled or roasted, winter squash is yummy
To find out more about winter produce, check out FitDay.
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