Sunday, February 24, 2013

Jolly Summer with Fruits and Vegetables

Summer is the season in which nature provides us with the widest choice of fruit and vegetables. Fruits and vegetables are well suited to the needs of the organism in a period when, for the high temperatures outside, it's easier to sweat, dehydrated and feel less hunger. For this reason, the summer fruit and vegetables has different characteristics compared to autumn and winter: lighter, nutritious, and with a greater presence of water, fruits and vegetables typical summer gratify the palate with their sweetness and freshness, allow you to maintain the proper level of hydration due to the high water content and help to overcome the sense of exhaustion due to the heat with the many valuable substances present in them.


Which fruits and vegetables to eat in the summer? Which fruits and vegetables when eaten in summer can exploit the properties and nutrients in them to their full potential? Reveals it Fruity life the project Fruits and vegetables, healthy and safe, through its expert nutritionist Professor Giorgio Donegani member of the Supervisory Board.

Apricot is the ideal fruit for the summer: it contains very few calories, it is rich in water and is a treasure trove of beta-carotene, a pro-vitamin that protects the skin from sun damage and promotes tanning. "Just two apricots during breakfast to secure already half of all the vitamin A we need in the day," says Professor Donegani. A nice way to start the day, because its texture and fragrant flesh is very sweet apricot make the much-loved by everyone, young and old. Rich in vitamins, especially vitamin A, magnesium, calcium, potassium and iron, the apricot is suitable for those who suffer from anemia.

Convenient to eat in every moment of the day, can also be used to prepare delicious jams, fruit salads, juices and centrifuges. Rich in nutritional properties, fishing is composed of 90% water. The high presence of iron, potassium, calcium, vitamin C, making it a satiating food, refreshing and thirst-quenching, invigorating tonic and perfect to replenish the mineral salts lost through sweating. He soporific properties, excellent for those who suffer from insomnia, and is rich in fiber that act on the intestine by eliminating waste, promoting intestinal transit and disposing of excess fluids.

Fish also contains fluoride, a substance that not only strengthens the teeth and bones, but it also stimulates the production of melanin, the pigment that helps the tan and helps the skin to stay young, protecting it from UV rays. Served in syrup, jam or as an appetizer prepared with originality in with bresaola, fishing can fit into any diet. "Even as a digestive" - says Donegani - "Because the typical smell of fish is linked to the high presence of volatile substances that give a stimulant of gastric secretions, making it also a kind of natural digestive.

Summer also provides a great variety of colorful vegetables, tasty, fresh, also suitable to be eaten raw, thus favoring a kitchen "light", that satisfies without weighing from a few calories but that brings significant welfare agency.

Among the vegetables consumed and most popular of 'summer include carrots. Collected in most times of year, their best season for harvesting and consumption is precisely the summer. Rich in antioxidants and beta-carotene (valuable for tanning and skin health and an active agent in the fight against free radicals), carrots enhance the immune system and also have cardiovascular benefits. Many of the minerals and vitamins contained in them, from sodium to potassium magnesium calcium and vitamins A, B and C.

The carrots are filling, have healing properties, protect bones and the view. In addition to being practical to munch on raw carrots are also excellent in salads, steamed or fried. "Not to mention that the carrots is also excellent centrifuged juice" - suggests Donegani - "Especially in the summer, as well as a great thirst quencher and mineralizing it also reveals an effective balancing of the intestinal flora, perfect for combating disorders typical of the heat."

consumed throughout the year but typical of the summer, potatoes are an excellent source of vitamin C, an antioxidant and an adjunct in the absorption of iron. Their high starch content makes them a good substitute for cereals in low calorie diets. There are also many minerals present, about twenty, potassium magnesium, iron-phosphorus. Easily digestible, soothing and decongestants, raw potatoes applied to the skin give relief in case of burns, irritation, itching, as well as help to reduce puffiness and dark circles under the eyes. Cooked in a light, have cleansing and help fight water retention.

From satiating power and a source of energy, typical qualities of flour, potatoes are suitable for the preparation of many dishes, from the contours in the first and second courses, satiating and nutritionally complete, such as dumplings, pies, pie and souffle. However, in order to preserve the high amount of vitamin C better steaming with the skin. "Speaking of the skin," - recalls Donegani - "the potato also contains a special substance called Caiapo, useful in the control of blood glucose. One more reason to learn how to enjoy this vegetable full of skin which, however, turns out to be very pleasant.

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