It is still winter till March 21 st ! We could even get a chance of snow . I wanted to discuss that you can still eat winter vegetables at this time of the year. It is important to do so due to protein and other nutrients you can obtain from ingesting them. Winter vegetables like spinach, potatoes, and Brussels sprouts provide modest protein, plus fiber, vitamins, and antioxidants that support overall health.
Hardy winter vegetables help boost protein intake while delivering nutrients that aid digestion, immunity, and heart health during colder months I love to eat grilled brussel sprouts with balsalmic vinegar Some out pieces of bacon I prefer without the bacon.
Eating spinach was something I learned as a child. Whether it was Popeye telling me on the television or my mother urging us to eat it — We did ! Spinach might not come to mind when you think of high-protein foods, but it offers more than 5 grams in one cup cooked. And it tastes delicious .
We know ore about mushrooms than we did when I was growing up. Though technically fungi, mushrooms are generally treated as vegetables. They also provide protein, with the exact amounts varying by type. For example, one cup of raw white mushrooms offers 2 grams of protein, while the same amount of raw portobello mushrooms has nearly 3 grams.
Mushrooms are also one of the best sources of ergothioneine (ERGO), a compound tied to brain health and protection against cognitive decline. I feel if add a cup of green tea when eating you get the EGCG which is the best antioxidant Mushrooms also contain Vitamin D which is essential to everyday health for heart, brain, and digestion.
Lastly we should discuss Parsnips. This is a vegetable I hardly ever eat unless someione else is cooking it. One cooked parsnip contains 2 grams of protein. The root vegetable is also high in vitamin C, vitamin K, zinc, copper, manganese, and pantothenic acid,
So don’t give up on winter just yet Until tomorrow…