Fruits and Vegetables of October and Their Benefits!
October is
the beginning of autumn 🍁Leaves fall and new fruits and
vegetables appear, such as pumpkins and butternut squash.
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Here is the
list of fruits and vegetables of October and their benefits!
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The Fruits of October
The
chestnut is rich
in complex carbohydrates and therefore has a low glycemic index. It also
contains interesting amounts of iron and potassium.
Quince
contains very
interesting fibers, the pectins, which have a beneficial action for the
intestines.
Fig is very rich in fiber. Its seeds give
it slightly laxative properties and facilitate digestion.
Pomegranate tops the list of antioxidants,
including pomegranate juice, whose antioxidant capacity would be greater than
that of green tea and red wine. Grenades can be found from the USA.
The khaki is a source of fiber and also has
carotenoids, with antioxidant properties, which give it its beautiful color.
The autumn/winter pear, like the Conference or the Comice,
concentrates valuable antioxidants in its peel. Prefer organic pears because
pesticides are also concentrated in the skin.
The apple, like the pear, concentrates
valuable antioxidants in its peel and is, therefore, to choose organic because
it is one of the most processed fruits.
The grape contains many antioxidants in its
skin and grains, beneficial for the heart and brain, as well as for the
prevention of the risk of cancer.
The Vegetables of October
Beet is full of powerful antioxidants
that have a beneficial effect on the prevention of hypertension by reducing
blood pressure.
The chard is a vegetable often unknown but
very rich in fiber and antioxidants interesting in the management of blood
sugar.
Broccoli is rich in glucosinolates, compounds
that have a protective effect against cancer and promote the elimination of
toxins. Favor soft cooking because the cooking destroys the glucosinolates.
The carrot is an important source of
carotenoids, compounds that give it its beautiful orange color, and which are
beneficial for the protection of cells.
The celery branch contains apigenin, an antioxidant with anti-cancer, anti-inflammatory
and cardio-protective properties.
Celeriac has anti-inflammatory properties and
plays an action in the prevention of cancer thanks to its content of
flavonoids.
Brussels
sprouts are rich
in vitamin C and calcium. Calcium from Brussels sprouts is also very well
absorbed by the body.
Cauliflower is rich in glucosinolates,
substances that are found in cruciferous vegetables and have a protective role
against cancer through their ability to help the liver eliminate toxic
substances.
Green
cabbage is, like
its cousin cauliflower, rich in glucosinolates. It also contains interesting
amounts of vitamin C.
The butternut squash is, like the carrot and all the
squash, rich in carotenoids. Its small taste of hazelnut is appreciable in
salty dishes as well as sweet (pies for example).
Fennel
is an
interesting source of vitamin B9 and potassium. It is also very rich in fiber
and low in calories.
Corn is actually halfway between cereal
and a vegetable because of its composition. To be consumed on a fresh spike
rather than in a box, it is a source of phosphorus and magnesium.
The turnip is rich in vitamins, especially
vitamin C, B9 and B6. It is also a source of calcium and potassium, necessary
for healthy bones.
Leek is very rich in fiber and potassium.
The pumpkin is rich in carotenoids, beneficial
antioxidants in the prevention of many diseases. Its seeds also have many
benefits!
Salsify contains inulin, a type of fiber
that has a beneficial effect on the development of the intestinal flora and its
balance.
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