Organic food

Organic vegetables for a full health


Why should I buy organic vegetables? The answer is simple, because in the summer it is easier to find and often even less expensive than non-organic frozen counterparts. Summer is the best season to have lunch bringing fresh dishes such as vegetables. It is advisable that the vegetables are in season and grown with the method of organic farming.

Recent research has shown that organic vegetables have a higher content of antioxidants and nutrients than non-organic ones. The study carried out by Legambiente, reported how organic vegetables are free of pesticide residues.

Research conducted at the University of Davis, California, highlighted how vegetables grown using the method biological contain a greater amount of antioxidants (carotenoids and flavonoids) than those grown in the traditional way. These antioxidants are considered an exceptional remedy for cellular aging. In 2011, studying a significant number of tomatoes grown in the most diverse ways, researchers from the University of California found that those organically grown had 97% more campferol, 79% more quercetin and 31% more naringin, and that soil cultivated with biological methods improved over time.

Numerous studies have shown that organic courgettes, tomatoes, green beans, beets have greater consistency and contain a greater amount of nutrients and antioxidants such as natural sugars, vitamin C, beta-carotene and polyphenols. The tomatoes studied at Davis indicate that the quality of the soil is a key factor, but it does not seem to be the only one: for example the pulp of organic vegetables it contains less water, and has a higher concentration of nutrients.

The seasonal vegetables
Swiss chard
Beets are nothing more than the leaves of the beet. Rich in antioxidant substances and nitrates, to which they owe their hypotensive effect, beets provide only 17 calories per 100 grams. They are rich in potassium, consequently they have a diuretic effect, and in vitamins A and C.
Cucumbers
Cucumbers have the advantage of being low in calories (only 12 calories per 100 grams of product) and rich in water with a modest content of nutrients; however, their content of vitamins K and C is remarkable, concentrated above all in the peel which is not always consumed.
Green beans
Rich in water and fiber, green beans are a variety of beans but, as they are harvested when the bean is not yet ripe, they technically represent a vegetable. They provide only 17 calories per 100 grams and are rich in vitamins A and C.
Tomatoes
The tomato is the summer fruit par excellence. In addition to boasting a good content of antioxidants, it has recently hit the headlines due to its lycopene content, a substance that would help improve men's sexual performance.
Celery
Celery is also very low in calories and contains a good quantity of vitamins and mineral salts, however these are largely degraded with cooking, so it is better to add it raw to salads than cooked in soups.
Zucchini
Zucchini, also queen of summer, are rich in potassium, vitamin E, folic acid and carotenoids and, needless to say, boast a very low calorie content. However, it is advisable to just cook them so as not to lose all the healthier elements they contain.


Video: How to Grow Organic Vegetables on Your Roof Top (October 2020).