Seasonal Sensations – February
February is the month of freshness. With an array of vegetables and fruits that are harvested in the month; we have great options to choose from. It is always recommended to eat veggies from the season because of the freshness quotient. Here is a guide on the seasonal harvest so you can plan your meals with exotic fresh veggies that are available in the market.
Packed with the antioxidant beta-carotene, thiamine, vitamin B6 and Vitamin C, carrot contains most of the minerals that our body requires to stay healthy. Minerals such as fiber, manganese and potassium are found in a good ratio in carrots. The potassium in carrots maintains the moisture in our skin during the dry winters. It’s considered great for eyes, heart, liver and skin particularly. Beta carotene a natural pigment in carrot is used by the body to make Vitamin A which further boosts eye health. It helps in maintaining cholesterol levels and prevents heart diseases. Good amount of fibre addresses the problem of constipation.
Red bell pepper is known to reduce the level of high cholesterol and triglycerides. It is also effective in regulating heart rate and blood pressure. Besides vitamin A and C, it contains ample amount of niacin, folate, riboflavin, vitamins B2, B6 and E. High amount of iron, magnesium, potassium and manganese are also found in capsicum. They are full of antioxidants that fight cell damage. It maintains a healthy heart, deals with gastrointestinal issues, pumps immunity and is effective for eye and skin health.
It is a rich source of vitamin C and K and constitutes calcium, iron, potassium and magnesium as well. Cauliflower is rich in a plant compound called sulforaphane that helps in maintaining the hormonal balance and immune system. It supports a healthy heart as well.
Broccoli has a sufficient amount of iron present in it. Along with iron, it also constitutes vitamin C, which helps the body to absorb iron in the most proficient way. It is also packed with other nutrients such as vitamin K, folate, fiber, etc. The compound, sulforaphane which is present in huge amount in broccoli produces protective enzymes that protects against chronic obstructive pulmonary diseases, asthma and other related respiratory ailments.
Spring onions Also known as scallion or green onion, spring onions are loaded with essential nutrients such as Vitamins A, C, B2 or thymine, copper, phosphorus, magnesium and potassium. Spring onions are extremely versatile and are an essential part of Chinese cooking. It is low in calories and can be cooked or eaten raw as well.