Experts told how to replace fresh vegetables in winter.

Nutrition experts give some tips on how to make up for vitamin deficiency in the cold season.

The simplest thing is to add more root vegetables to the diet and those vegetables that can be stored raw for a long time.. We are talking about pumpkin, beets, onions, carrots and cabbage. They are worth eating raw or stewed and baked - this is how they retain the maximum of useful properties, writes Harper's Bazaar.

It will be useful to “prepare the sled in the summer” - at the height of the harvest season, take care to freeze fresh vegetables and berries that can be used in the winter. Some nutritionists believe that frozen vegetables and fruits are even healthier than many fresh ones.. All because for shock freezing, the fruits are plucked at the peak of their maturity, when they contain the maximum amount of vitamins and minerals. But for sale, vegetables and fruits are often harvested unripe - so that they can survive the long journey to the counter and table of the final buyer. Sometimes the voyage is not too long, in the end we buy unripe.

The third alternative to fresh vegetables in winter is fermented foods. Nutritionists believe that with this format of preservation, vegetables and fruits do not lose their beneficial properties, almost all vitamins are preserved in them.. An added bonus is the fact that fermentation breaks down simple sugars, so fewer carbs enter the body..

There is only one “but”: you should be careful with fermented foods in case of gastrointestinal diseases, as they have high acidity.

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