Winter is not particularly stimulating to take as recommended by the World Health 400 grams of vegetables per day, or perhaps it is we who often do not know the most of this treasure trove of best nutritional value, but cooking the vegetables in winter is not as difficult as seems, in fact, a good soup that warms, cauliflower gratin for the most reluctant in the consumption of this type of cuisine, moreover also having little time virtually all of the vegetables can be steamed and then with little expenditure of time, while at the same time all the minerals and vitamins so important for our body.
Let’s start from the beginning, however, the first indications of the existence of the vegetables date back to 5000 years ago in the middle Neolithic period in which they began to be the first gardens. Today it is common to find vegetables all year round regardless of the season and then none of us makes us notice it, but fortunately this trend is going slowly and simply more people choose strictly fresh seasonal produce and maybe at 0 km purchased directly by the manufacturer to have even greater confidence about the freshness and safety of consumed not only good for the wallets of all, the customer save by buying directly from the source and the producer who makes more money by failing to supply chain costs.
We often use either the term vegetable and vegetables as if it were the same thing, in fact it is so on, the vegetables are produced by ortho while the vegetable is defined as the edible part of a plant, in turn, then the vegetables are divided into fruiting vegetables, vegetables in flower, vegetable seed, stem vegetables, root vegetables, tuber vegetables, bulb vegetables, as you will notice here is that the choice of un’ortaggio is not trivial as it might seem at first especially if it has to be a conscious choice, but here maybe we can come to your aid with a few simple rules.
In the choice of the vegetable must be based fundamentally on the sensations that gives us the sensory point of view, the first inspection is visual, if the appearance is good, the colors are bright and vivid without mushy parts and molds completely intact and no signs of pests we can move on. We check the current season and the coming choosing the one produced as much as possible close to us and in season, which is in itself a guarantee of freshness, avoid producers who use pesticides and always remember that even if you wash the traces of these substances can be dall’ortaggio been absorbed and then later we consume.
Once we made our purchase manager is at the table and here it is worth recalling a few basic rules, uncooked vegetables are the best, retaining the most of the nutrients that they carry, at certain times you can not avoid cooking them and in this case steam cooking is the best so as not to waste salts and vitamins in the cooking and in any case it is important not to cook for long times, but only the minimum, the same goes for boiling (here using little water can limit the dispersion of nutrients), and grilling. Do not even mention the fries that are devastating in terms of diet and maintain nutrients.
Recently, some local manufacturers, then they are organized to meet the needs of those who for the time, desire or expertise not bring himself to independently manage the controls that we have in this article and therefore have set up “virtual booths” where to find vegetables, seasonal vegetables and organic products linked to the territory, home delivery and consulting services through guidance on recipes, tips and curiosities or use in the kitchen and not just because of this.
