Better organoleptic properties, greater richness of nutrients, more beneficial for the body. These are the reasons why nutritionists recommend always eating seasonal vegetables (but also fruit): products consumed during the natural ripening period generally have better characteristics than a fruit or a vegetable ripened outside the arc ideal thunderstorm. And so, for an autumn lunch break you can create a single dish based on spinach and ribs, a low-fat cheese and pine nuts. Many of the autumn vegetables, such as the winter ones, have large green leaves, which are the expression of the concentration of chlorophyll present in these vegetables, a natural pigment and powerful antioxidant.
But green vegetables also contain many mineral salts, vitamins (the coasts in particular are rich in vitamin C), carotenoids and a good amount of pholic acid, which is important in pregnancy, but not only. Regular consumption of green leafy vegetables, including spinach, ribs but also rocket and broccoli, has the ability to protect the liver by helping to prevent fatty liver disease. The merit, according to the Swedish researchers, would be due to the high content of inorganic nitrate, able to reduce the accumulation of fat in the liver.
So, for lunch with vegetables we fill up with fiber, carbohydrates and beneficial substances, then add a single portion of ricotta, one of the lightest dairy products, and we can count, with this dish, on a good amount of proteins and fats. The accompanying crackers, those who want to cut calories can avoid them.
By the editorial staff of Salute
Video by Sofia Gadici
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