in

Healthy Salads: Vitamins for the Fall

Fresh fruit and vegetable salads are healthy. Some varieties that contain a particularly large number of vitamins and minerals are in season in autumn. In order to preserve the fine cell structure and thus the nutrients of the lettuce as much as possible, you should wash the lettuce in cold, standing water and then leave it in the water for a few minutes. As a result, the fine cell structure of the leaves is not destroyed and the dirt can sink to the bottom. After washing, tear the leaves into bite-sized pieces. As a result, they have fewer cut surfaces and retain more healthy ingredients.

Fruits and vegetables: vitamins for the fall

In autumn you can use these fresh fruits and vegetables for a salad:

  • Spinach is high in potassium and calcium. Good for our muscles and nerves.
  • In addition to vitamins, kohlrabi provides magnesium and selenium.
  • Pears contain a lot of folic acids.
  • Mirabelle plums provide a lot of phosphorus and zinc. Important for bones and teeth, zinc also inhibits inflammation.
  • Red cabbage contains a lot of fiber and vitamin K, which is important for our blood clotting.
  • Endive lettuce is rich in vitamin C and bitter substances that stimulate our bile.
  • Sweetcorn is high in calories but high in beta-carotene.
  • Celery contains a lot of vitamin E, which protects our cells from free radicals.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

How Healthy is Soy?

Do Carbohydrates Make us Sensitive?