In the fall you can drop the vitamin C supplement and also take regular doses with the Norwegian winter vegetables.
- Rich in vitamin C until slightly in winter. Then, the C vitamin level drops
- Some proteins
- Rich in carbohydrates
- Contains natural fiber
- Source of iron, magnesium and potassium
In the fall, it bugles with fresh Norwegian vegetables. Get them up at the dinner table: boiled, baked, woket or raw!
Reliable and boring? No, potatoes, carrot, cabbage, cabbage, onion and leek are the vegetables you should not go past the store. These winter vegetables, as they are called, are the most nutritious in the autumn, and they also taste great value.
The best part is that these vegetables can keep you healthy throughout the fall!
– Drop C vitamin supplement
In the autumn we are particularly prone to colds and other respiratory infections. Then it’s about having an immune system that can chase the baseball caps. Do you eat these vegetables, which are full of vitamins, minerals, fibers and antioxidants, you get a strengthened immune system that keeps infections at a distance.
– In the autumn you can drop the supplement of vitamin C and also provide regular doses with the Norwegian winter vegetables, encouraging nutrition biologist Lise von Krogh in Dinkost. no.
- Vitamin C
- Cancer Preventive
- Full of beta carotene (vitamin A)
- Provides good night vision
- Rich in fiber
- Full of C vitamins
- Helps the immune system
- Lots of fiber
- Protects against cardiovascular disease
- Prevents cancer
- Strengthens the immune system
- Provides beneficial bowel flora
Also Prevents Cancer
The vegetables also contain a lot of plant fiber. This gives a good digestion and prevents constipation.
With all the important nutrients, these vegetables also contribute to a good boost of energy and profits at a time of the year, where many people experience this to be inadequate.
As if that were not enough, several of the Norwegian winter vegetables contribute to the prevention of serious diseases, such as cancer and cardiovascular disease.
Full of nutrients
Potato is an important source of nutrients, especially vitamin C, in the Norwegian diet. The nutrition authorities in Norway recommend adults to eat one-two potatoes every day.
However, the potato has fallen in popularity, partly because Fedon Lindberg and others who swear to a low-carb diet have recommended people to cut out the potato.
Less starch in Laila potatoes
And it is correct that it contains a lot of starch, which causes a rapid rise in blood sugar.
But not all potatoes contain as much starch. Potatoes that are melon and easily boil pieces have a lot of starch in them. Others have less.
Potato varieties with a lot of starch: Kerrs Pink, Mandelpotet, Asterix and Pimpernell.
Less starch: Laila.
Important with variation
The more vegetables you eat, the better it is for your health. It turns out that the combination of different antioxidants is most effective for the immune system.
- How much healthier it is with organic food is uncertain. Most studies do not find any differences in nutrient content, but a few brand new studies show that organic foods have more nutrients than conventionally grown foods.
- When it comes to other substances in the plants, antioxidants and phytochemicals, it is easier to find differences. These are substances that are important for the plants’ own metabolism. They protect against insects, UV rays and contamination. And here is organic food, a horse head in front.
Good for the stomach
There are a lot of other, slightly less common Norwegian winter vegetables, which also help to keep diseases and colds at a distance:
Red beetles: The most antioxidant rich winter green.
Earthquake: Promotes the healthy bacteria in the intestines.
Parsnip and celery syrup: Carbs and dietary fiber together provide good energy without much blood sugar increase.
Do not cook the vitamins!
Even though vegetables are rich in nutrients, much can be found if you cook them wrong.
- The trick is not to cook the vegetables for too long. A huskeregel is not to cook the vegetables so much that the color becomes bleak. Then the antioxidants disappear.
- Grab the vegetables in water-boiling water. Let them boil for as short a time as possible, otherwise they lose a lot of the healthy vitamins. Steam cooking keeps the vitamins better than normal cooking.
- Another advice is to cook vegetables in large pieces. The smaller the bits, the more vitamins disappear in the boiling water.
- Potatoes should always be boiled with the shell. Then less of the C vitamins are lost in the boiling water. Baked potato, however, holds better on nutrients than boiled potato. If you’re smart, you use the cooking water of the sauce, so you’ll get the vitamins anyway.
- The rule of thumb is that the vegetables are very healthy raw. One exception may be the carrot. When boiled, the beta carotene (as the body makes vitamin A) becomes easier for the body to absorb.
Cabbage plants, like chicken bowl, red cabbage, cauliflower, sprouts and broccoli, are all packed with healthy substances. Hoopål is very rich in C vitamins and antioxidants. In addition, all the cabbage plants contain a lot of fiber.
And the cabbage plants contain glucosinolates, which give the plants a bitter taste. It is well documented that this drug prevents cancer. Three to four servings of cabbage a week are supposed to protect against colon cancer, urinary bladder, breast cancer, prostate cancer and lung cancer.
If you’re not so fond of boiled cabbage, try the woket or finsnittet in salads. In any case, there are good health reasons to let the cabbage fit on the plate!
The Gulrot is full of beta carotene, which the body transforms into vitamin A when needed. We need this especially for good night vision and cell growth.
When the carrot is cooked, we get even more beta carotene. The heat dissolves the bonds in the plant and makes the beta carotene more accessible to us.
The carrot is also rich in fiber.
Cabbage root is known as the northern orange because of its high level of vitamin C. C vitamins help the body’s own immune system work well and enable us to fight infections.
Can be eaten in many more flavors than it is for Christmas. Good food, in the wok, baked, cooked or cut into spells.
Onions and leeks are best known as good flavors. But there are several reasons to eat onion plants. They contain substances that are beneficial to the cardiovascular system by reducing the risk of dense veins.
They are also considered as fungal and bactericidal and reduce the risk of cancer. In addition, they do not increase blood glucose because the carbohydrate does not dissolve before the colon.
Sources: Nutrition biologist in dinkost. no, Lise von Krogh, information manager in fruit. no, Berit Kaasin, Bioforsk, Food Research. no, the food portal. No, the government. no, daily newspaper. no, NRK pulse.
We note that Click. nos owners, Hjemmet Mortensen AS, also owns dinkost. no.
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