Among the autumn vegetables are numerous types of root vegetables.
This vegetable is known for it’s bold and fleshy underground part.
Because of its pleasant taste, a number of useful nutrients and medicinal effects, everybody should include root vegetables in the regular diet.
The healthiest are those vegetables that you have grown in your own garden or originating from organic farming.
The healing properties of root vegetables
Each type of a vegetable has its own characteristics, but they all have in common that:
– reinforce immunity
– positive effect on the digestive organs (especially the bowel)
– improve metabolism
– help from cleansing the body of toxins
– reduce the risk of chronic and malignant diseases
All kinds of root vegetables contain:
– a multitude of dietary fiber
– vitamins (maximum of C, D, E and K, B-complex)
– many minerals
– protective substances (alkaloids, essential oils, terpenes, carotenoids)
– very little protein and fat
Many of these ingredients prevent the harmful effects of free radicals and slow the aging process and prevent the occurrence of degenerative diseases.
All parts of this plant are healing.
Celery contains essential oils useful to treat inflammation of the respiratory organs.
It improves appetite, relieves symptoms of ulcers and gastritis, reduces bloating.
Celery has substances that have strong antioxidant properties. Also, celery can help those who are suffering from psoriasis and vitiligo.
Celery reduces the risk of blood clots and lowers cholesterol. It acts as a diuretic, reduces anxiety and bad mood, keeps eye health and relieves rheumatism.
Celery root can eat raw in salads and fresh juices (alone or with other vegetables and fruit).
He’s great for many kinds of soup and stews, and you can cook or bake.
Fresh or dried leaves and seeds from celery are used throughout the years as a spice or tea.
There are white, pink and yellow varieties of beetroot, but it is still the healthiest crimson.
Beetroot has a round or elongated roots.
It is believed that beetroot contains betacyanins that help in the fight against malignant diseases.
The substance betaine promotes work and cleaning the liver and prevents the accumulation of fat in it.
Beetroot lowers high blood pressure, prevents blood clots and protect against heart disease and blood vessels.
Vitamins B12 and B9 help with anemia.
Due to the richness of nutrients beetroot reduces the acidity of the body and has an anti-inflammatory effect. Also, have a beneficial effect on the urinary system and soothes skin disorders.
It is often used for the prevention and treatment of malignant diseases (in particular in the colon cancer and leukemia).
Beetroot can be used fresh in salads.
Very healthy fresh beetroot juice can also be used as a natural food coloring.
Beetroot can be baked and cooked. Before cooking the leaf stalks cut to a length of several centimeters, a thin part of the root, do not cut off. This will prevent the loss of valuable substances.
Carrots contain a lot of useful substances such as essential oils, pigments, and carotenoids.
Carotenoids beta-carotene, lutein, and zeaxanthin are known that they have a positive effect on eye health, especially effective against macular degeneration.
Red and scarlet carrots contain anthocyanins, lycopene, and hydroxycinnamic acids. Orange has the most beta-carotene, a yellow lutein, and xanthophylls.
All of these nutrients have a protective effect on the entire organism.
Carrot is useful in relieving respiratory problems, anemia, occurrence of heart disease and blood vessels, but also acts as a diuretic.
Carrot juice in combination with base oils applied an externally have very good effect on the skin and can be used for problems with acne, boils, burns, wounds, and various skin diseases.
If we want to get the most carotenoids, carrot should be boiled.
If you use raw and grated carrot, then be sure to add some natural oil which will dissolve carotenoids.
The leaves are rich in vitamin K and many minerals. Do not throw them away, use them for making soups, stews, salads, juices.
Parsnip is less known than the other root kinds of vegetables, but do not ignore it.
It contains powerful antioxidants such as falcarinol and panaxadiol.
The rich composition of these plants can prevent the growth of bacteria and fungi.
Parsnip has an Anti-inflammatory effect, reduces spasms of the digestive system and discarding the excess water from the body.
Parsnip relieves excessive contraction of blood vessels and normalizes blood pressure, lowers blood cholesterol and helps in the prevention of malignant diseases.
Parsnip can be consumed rаw in a variety of salads and juices.
After the first frost is tastier and sweeter.
You can cook and bake (in the form of mashed potatoes, stews, soups and casseroles).
Leaves, roots, and seeds can be used as a spice.
As related to celery, parsley contains many active substances such as flavonoid and antioxidants, especially luteolin, apigenin, folic acid, vitamin K, vitamin C, and vitamin A.
These substances have a strong impact on the whole organism, and especially keep liver health.
Parsley lowers high blood pressure and prevents heart disease and reduces blood sugar levels.
It can alleviate allergies, relieve digestive problems, encourage the work of the spleen and kidneys and regulate the menstrual cycle.
The root of parsley can be used in a fresh state and cooked. Add to sauces, soups, side dishes, salads. Fresh and dried leaves are can be used as a spice and seeds for tea.
Turnip is most known as pickled food and as such act as a probiotic.
Turnip contains a lot of vitamin B6, which is important to a good immune system and the health of the nervous system.
It is believed to prevent a neurodegenerative disease such as Alzheimer’s.
Helps with infections, regulates cholesterol and prevent heart disease, calms the nervous system, benefits the digestive system and protects against malignant disease (particularly cancer of the colon).
Turnip is excellent raw and certainly try as a salad or simply nibble. You can boil, simmer and bake.
Younger specimens are sweeter and older sharper, with a peppery flavor.
Extremely beneficial vegetables, especially recommended for the winter, when the body needs a good defense against infections and viruses. It does not matter whether you choose black, white or another color because they have similar medicinal properties.
Radish helps with inflammation and diseases of the respiratory system, strengthen the appetite and stimulates the secretion of digestive juices.
It is useful in diseases of the gallbladder and liver, acts as a diuretic and relieves rheumatism. Excellent cleans the body of toxins and has a positive effect on the skin.
Although quite pungent taste, raw radish is the healthiest.
In the salad, you can mix with other foods.
Use it as an herbal remedy with honey which helps with ailments of the respiratory system.
How to use root vegetables
To get the most benefits of vegetables, it is necessary to properly prepare.
Vegetables should be clean from the earth and carefully remove the leaves (you can leave a few inches of leaf stems).
Young leaves of all types of root vegetables can be used for food, and those of celery, carrot, and parsley as a spice.
Root do not peel because it is full of useful substances. Only by thoroughly wash and removing the damaged parts.
All kinds of root vegetables, you can eat raw.
If you cook it, let it be as short as possible and steamed, so as not to lose valuable ingredients (particularly vitamins B and C) and become watery and soggy.
Always add a little fat to carotenoids to dissolve them to be more accessible to the body.