Helping to lose weight and filling with vitamins: five autumn vegetables to add to your menu

Since childhood, we have been told that vegetables are very healthy. Autumn vegetables, such as pumpkin, squash or carrots, will bring a lot of vitamins to the body. Folic acid, vitamins A, B, C and help with peptic ulcers are all about them.

Read the OBOZREVATELarticle to find out which garden fruits you should lean on in the fall .

Pumpkin: the king of vegetables

Pumpkin is not for nothing called the true king of autumn vegetables - it contains a lot of fiber, as well as vitamins C, A, K, folic acid and potassium. Pumpkin should be in your autumn diet, as this vegetable helps to improve metabolism, is a diuretic, removes cholesterol and helps to lose weight.

Pumpkin is best eaten raw and mashed with dried fruits or nuts. You can also make pumpkin soup, bake the vegetable, or make a stew.

Beetroot

Beets, of course, have a specific taste, but they are nevertheless an extremely healthy vegetable. First of all, beetroot juice is extremely good for the blood. It stimulates the production of red blood cells, normalizes blood flow in the body, strengthens blood vessels and improves metabolism. And all this is in one small vegetable!

Beetroot is recommended for vascular diseases, in addition to heart disease. The vegetable also contains betaine, which helps the liver to remove heavy metals, salts and radionuclides from the body.

Carrots and parsnips

Carrots are one of the most popular vegetables in our smoothies. Young spring carrots are useful for their vitamin A content, but autumn carrots should not be ignored. Autumn carrots contain vitamins A, B, C, D, E, K. For better absorption of these vitamins, eat grated carrots with sour cream, and you can also add an apple.

In addition to vitamins, carrots are useful for their juice, which has a beneficial effect on metabolism, helps fight infections, helps with eye and skin diseases, and has a beneficial effect on the cardiovascular system.

Parsnips, a relative of carrots, are also an indispensable autumn guest on your table. This vegetable is interesting, first of all, for its interesting chemical composition. This "cocktail" improves digestion, helps to strengthen small blood vessels, has an expectorant effect, and tones up. By the way, this vegetable is a must-have in the diet for heart patients.

Potatoes.

Almost all fitness trainers unanimously say that there is nothing useful in potatoes and, in general, this vegetable only retains water in the body due to starch. But in fact, this is not true. Potatoes are rich in potassium, magnesium and phosphorus, and they contain large amounts of ascorbic acid.

In addition, no matter how much some nutritionists recommend that we completely eliminate carbohydrates from our diet, it is these "harmful" elements that we desperately need to produce energy. Potatoes are such a source of carbohydrates.

Potato juice is also good for stomach ulcers, gastritis, and digestive disorders. In its raw form, this vegetable is applied to burns and helps to heal the affected tissues.

cabbage

Cabbage is not only a powerful fat burner, but also a vegetable rich in vitamin C. In fact, it contains almost as much of this vitamin as citrus fruits, and it doesn't matter what type of cabbage you eat: broccoli, Brussels sprouts, kohlrabi. They all contain polysaccharides, protein, mineral salt and vitamin C.

Garden cabbage has long been introduced into scientific medicine due to the presence of the "anti-ulcer" vitamin U. Currently, cabbage leaf juice is a recommended remedy for the treatment of gastric and duodenal ulcers, gastritis and colitis. Cabbage juice lowers blood sugar levels, enhances the excretion of excess fluid from the body and removes cholesterol from the body.