Carrots make you lovable, black radish aids digestion, bean sprouts satiate… Since childhood, our mothers have been telling us how good vegetables are for your health. But as the sunny days return, we want salads and grilled vegetables on the barbecue more than soups or stewed vegetables. Just select seasonal products and diversify your seasonings.
How to store your raw vegetables?
Crudités remain easy to prepare since they do not require any cooking. Be careful, however, not to grate, cut or peel more vegetables than necessary. Raw foods should be eaten as soon as possible.
Try to keep your raw vegetables as short as possible in the refrigerator. Avoid soaking them or to bathe them in water to wash them: pass them quickly under running water, in order to keep their crispness.
What are the benefits of raw vegetables?
Whatever the season, raw vegetables are a great way to make full of essential nutrients. Cooking further destroys their vitamins and minerals.
Their main asset remains their high fiber content. They slow down your absorption of carbohydrates, lower your cholesterol level and regulate your intestinal transit. Fiber also helps stabilize blood sugar.
Eating raw vegetables in any season will also allow you to keep the line. They contain very little sugar or fat and provide you with minimum calorie intake. However, do not abuse sauces or accompaniments that are too greedy: prefer light sauces and dressings. Prefer yogurt, aromatic herbs, lemon juice and spices to season them.
Read also :
- 12 easy recipes with tomatoes
- 12 easy recipes with eggplant
- 20 light recipes with zucchini
- Seasonal fruits and vegetables that should not be put in the fridge
