During the summer season, you will find a wide selection of vegetables in the market. People tend to eat More Vegetables During summer since they can help the body beat the heat. Vegetables are an necessary part of all meal, and you can make your meals better by choosing these great summer vegetables
Cucumbers belong to the gourd or crush family, and in scientific circles, they are referred to as fruits. However, they are in general considered vegetables in markets and household. Cucumbers are made up of 90% water, and they are often eaten in their raw green state. Their surface skin is rich in potassium, magnesium and fiber, which bring a wide range of health benefits to the body.
Mushrooms are all-season vegetables, but they are especially abundant during summer. The healthiest types of mushrooms the Chanterelles and Porcinis. These mushrooms are rich in a number of nutrients and minerals, counting fiber, potassium, riboflavin and niacin. Has been proven that these substances can promote the body’s immune system. Mushrooms can be in use raw, or they can be prepared with additional foods without invasive with the nutritional balance of the diet.
Zucchini is a summer squash vegetable that is rich in Vitamin A, B, C, potassium, phosphorous, magnesium, copper, foliate, omega-3 fatty acids, protein and manganese. This vegetable has the same form as the cucumber, but it is larger and it can produce to a maximum span of 3 feet. Zucchini is tastier when it is cooked.
4. Broad Beans
Broad beans are also known as Fava beans or Faba beans, and they are one of the most general types of summer vegetables. These beans originate from northern Africa and southwestern Asia, but they are also refined in other parts of the world. Broad beans contain high amount of fiber, protein, iron and potassium, as well as vitamins A and C, and they can help reduce blood force, relieve sores and enhance skin health. They are best eaten as they are still green, fresh and tender.
Shallots come from the same family of vegetables as leeks, garlic and onions. They can decrease risk of cancer as they contain a very high attention of antioxidants. Moreover, they contain anti-bacterial, anti-inflammatory and anti-allergic properties, which are main in prevent liver and colon diseases. They are the best option to onions, and they are regularly used as a base for sauces and soups.