How can eating seasonal vegetables help our health? Why?

How can eating seasonal vegetables help our health? Why? Let's have a look!

Seasonal fruits and vegetables have higher nutritional value. Fruits and vegetables have other people's growing seasons and ideal geographical conditions. However, it will be more delicious and nutritious. Rich in vitamins and minerals, it can not only help the body run naturally, but also improve the energy level and skin health. Compared with plants in greenhouses and greenhouses, seasonal fruits and vegetables can obtain nutrients from sunlight and soil under unnatural conditions. Because of the abundant sunshine, it will become higher-level antioxidants such as folic acid, carotene and vitamin C. The taste and nutritional value of corn cob in spring can't be compared with that of fresh corn in summer. In addition, fresh fruits and vegetables have the highest nutritional value, so the transportation and storage time is longer, and the seasonal sales of fruits and vegetables will be further reduced. Green leafy vegetables such as spinach will lose two-thirds of vitamin C within 7 days.

Seasonal fruits and vegetables can meet the needs of the body. The natural circulation of seasonal fruits and vegetables is the perfect design of nature. In spring, many green leafy vegetables help to strengthen resistance and detoxify, and longer winters help to lose weight. We should cool down in summer. Eating more fruits in summer can maintain the water content of cucumbers, watermelons and berries. In summer, vegetables provide extra carotene and other carotenoids for our bodies to protect our bodies from hidden harm. Apples ripen in autumn, which is a perfect transitional food and helps to eliminate unnecessary calories and fat before winter comes. Vegetables in winter are ideal for hot soup, stew, casserole and other soups with rich nutrition. So it can really promote the natural circulation process of the human body. This is a generous gift from mankind.

Seasonal fruits and vegetables are recommended1-February: vegetables, cabbage, celery, sharp vegetables, spinach, radishes, etc. March-April: leek, bamboo shoots, chicken feathers, cauliflower, vegetables, celery, radish, etc. May-June: cucumber, broad bean, eggplant, pumpkin, potato, tomato, white vegetable and lettuce. July-August: bitter gourd, lentils, peppers, wax gourd, loofah, tomatoes, red beans, pumpkins, Chinese cabbage, etc. September -65438+ 10: Artemisia annua, spinach, taro, white flower, lettuce, celery, Chinese cabbage, etc. 11-65438+February: spinach, parsley, mushrooms, cauliflower, lettuce, celery, bamboo shoots, etc.