Why you should always eat greens and green vegetables: nutritionist explains
Vegetables are foods without which it is hard to imagine anyone's diet. Experts recommend eating them every day, depending on your taste, but preferably raw.
Men need twice as many vegetables as women
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"But still, the emphasis should be on seasonal ones, because they contain the most useful vitamins and minerals. For example, in the fall, you should eat pumpkin, beets, carrots, all kinds of cabbage, and radishes," nutritionist and consultant Aliona Yudina told FoodOboz.
What vegetables to eat in the fall
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But at the same time, there are vegetables that, regardless of the season, everyone should always eat, and these are all green vegetables, greens. Nutritionist Anna Kashpour shared on Instagram all the beneficial properties of these products.
Nutritionist talks about the benefits of green vegetables
Source: Screenshot of the nutritionist's post on Instagram
Green vegetables are:
- a powerful antioxidant
- a rich source of coarse fiber
- they eliminate inflammation, cleanse the skin
- accelerate digestion and gastrointestinal functions
How to cook vegetables correctly
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- enrich the microbiota with probiotics that promote the growth of beneficial bacteria in the large intestine.
- they contain vitamins K, C, B, folic acid
- rich in chlorophyll (detoxifies the liver, improves digestion)
Feces contains a lot of calcium .
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"They also improve your mood, so try to eat them as often as possible," Anna added.
Broccoli is a very healthy vegetable
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What is the best way to eat vegetables with
What is the best way to eat vegetables
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Vegetables go well with all foods, they can be baked with fish, meat, eaten with cereals, made into simple salads with delicious sauces, steamed, baked with oils and spices.
Greens can be used to make healthy smoothies, eaten raw, or used to make toast.
Healthy vinaigrette with avocado and herbs according to Alena Yudina's recipe
Healthy beets
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Ingredients:
- beets - 1 pc.
- carrots - 1 pc.
- avocado - 1 pc.
- pine nuts - 40 g
- olive oil - 1 tbsp.
- balsamic - 1 tbsp.
- French mustard in grains - 1 tsp.
- salt, black pepper - to taste
Method of preparation:
Beets are a storehouse of vitamins and minerals.
- Wash the beets and carrots, blot off excess water with a paper towel, wrap them in foil, and bake them in the oven at 160-180° for about an hour.
- After baking, let the vegetables cool, peel them and cut them into cubes.
Nutritionists talk about the benefits and harms of avocados
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- Peel and dice the avocado.
- Add the avocado to the carrots and beets. Add nuts, balsamic, oil and mustard, salt and pepper. Mix well and let stand for at least 1 hour.
Oil for salads
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The nutritionist noted that you can add any vegetable oil, any herbs, balsamic vinegar or sauce, or teriyaki sauce, as well as nuts to this salad.
"For those who like it spicy, you can add hot mustard instead of French mustard. You can add red onions, and if you want to make the taste more delicate, then you need green onions," the expert added.
Delicious vinaigrette
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