They are all foods with lots of vitamins and minerals that can help us get fit and vital through the winter amazing grass reviews. Which green vegetables and herbs are particularly healthy, you will find out here.
Rucola: Fit for memory
While arugula has long been one of the most popular types of lettuce in Italy, it has become a raw-food star here in recent years. Due to its high content of folic acid, the green Fitmacher supports your memory, your heart and your circulation. Rocket is especially popular in many salad variations and pastas for its nutty taste. He also cuts a fine figure in pesto. The green vegetables are perfect for DIY in the garden, on the balcony and even on the windowsill.
Pak Choi: Far Eastern flu protection
The Asian-derived cabbage has been gaining more and more popularity in Europe lately. Pak Choi has a germicidal effect through the mustard oils contained and can protect you from regular drinking during the flu season. With its slightly spicy, mustard-like note, it is used not only as a vegetable, but also as a salad. From the wok, raw, cooked or steamed – the all-rounder known in German as mustard cabbage offers varied possibilities in the preparation. Keep the cooking time as short as possible; otherwise it will lose its bite.
Spinach: the mineral supplier
Spinach makes you strong like Popeye – that’s been known for a long time. The green leaves contain iron, which our body needs for blood formation. In addition, spinach also provides other important minerals such as zinc, which is involved in the regulation of metabolic mechanisms. The green energy leaves can prevent flu, because they contain a lot of vitamin C, E and beta-carotene. Spinach also tastes excellently raw as a salad or in a green smoothie.
Artichoke: Bitter substances for health
The artichoke is known worldwide for its health-promoting effects. Their bitter substances are used in many medicines and can promote the function of the liver and bile. The Edelgemüse is used for capsules, juices and teas, as it should lower the cholesterol level and also anti-inflammatory effect. In order to retain their nutrients and aromas, boil the fresh flower heads of the artichoke at best for 30 minutes in salt water. Together with some lemon and rosemary a true culinary delight.
Leek: there’s more in it than you think
The barbecued vegetables are unfortunately often underestimated and often used only as an onion substitute. There is so much good in it! Leek (also called leek) is the perfect vegetable supplement to replenish your mineral balance and a good source of vitamin C for the winter. By the way: From the dark green outer layers to its root hairs you can eat all parts of the leeks. You just have to wash the leek well, as a lot of sand is deposited between the layers. His taste does not only come into its own as a soup topping. Leek is also ideal for spicy stir-fries. What else leeks can do and how to make the pole properly , Kitchen Rookie Farina tells you.
Kale: the vitamin C bomb
The star among all superfoods! Its unique nutrient composition of vitamins, amino acids, minerals and fiber makes kale an unbeatable immune suppressant. In 100 g of the green all-rounder stuck 105 – 150 g of vitamin C – which makes it the most vitamin C richest food ever! While kale eating in northern Germany is a long-standing tradition, curly vegetables in the USA are an absolute trend food. Well-enduring, nutrient-rich smoothies with kale are particularly popular. Try the Fitmacher sometimes in a salad or as a pesto – a wonderful alternative to the classic green cabbage stew with Mettwurst.
Parsley: not just plate decoration
Hats off! Parsley lists all types of vegetables and herbs in terms of iron content. The curly or smooth leaves, in addition to containing vitamins, provide a considerable amount of trace elements necessary for oxygen transport in the body. Who eats much parsley, strengthens its defenses and improves the absorption of nutrients. For cooking use not only the individual leaves, but calm a whole bunch. So you get a great spicy flavor and all the important ingredients of the wonder berry. Chopped parsley should not be left standing for long; otherwise it loses its vitamins and aromas.
Corn salad: the healthiest lettuce
The fine leaf roses provide plenty of power for our health. After parsley, lamb’s lettuce is the vegetable with the highest iron content and is therefore particularly good for the formation of enzymes, the transport of oxygen in the body and the generation of energy. With 35 mg of vitamin C per 100 g and many muscle-strengthening minerals, lamb’s lettuce is the healthiest and most nutrient-rich leafy lettuce. The essential oils contained in it provide for its fine, nutty note. Corn salad tastes especially good in combination with cheese, nuts and fruits such as figs or cranberries.
Watercress: a multi-talent
The green herb is appreciated both as a vegetable and as a medicinal plant. Those who regularly eat watercress can protect themselves against viruses and bacteria. In addition, it can have a positive effect on our skin: Watercress can beautify the complexion by reducing impurities and wrinkles. In order to fully enjoy the tart aroma, we recommend eating the watercress raw. It tastes especially good in salads or herbal quark.
Brussels sprouts: versatile energy source
With 115 mg of vitamin C per 100 g, Brussels sprouts are rightly considered a true vitamin bomb. It also provides many B vitamins needed by the body for carbohydrate utilization. Brussels sprouts develop their full flavor only after the first night frosts and are therefore eaten starting in November. He is an integral part of the winter kitchen – most of us know him as a cooked option or in a casserole. But even sautéed, the fines leaves of cabbage taste great and work well in a Brussels sprouts salad.