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What they are and how to use them in the spring diet
Table of Contents
1. What are novels?
These are the young vegetables that appear at the beginning of the spring season. They can be divided into two groups: salad, tomato, cucumber, young carrots, botwine, spinach, peanut butter, onion smoke. Depending on the cultivation form, these vegetables appear early in the season or shortly thereafter. Polish vegetables may be available in March as a result of cultivation. Under these conditions, it is possible to control and ensure appropriate temperatures, so that the conditions of ripening and growing are better, and sour vegetables can be exposed to less sunlight and sunlight.2. The benefits of consuming novices
Fresh vegetables are an excellent source of dietary fiber that supports digestive processes, improves bowel function, protects against constipation and even the development of colon cancer. Vegetables also provide vitamins and minerals that are essential for the body. Specific vegetables have a higher content of some ingredients. Tomatoes contain a natural fiber that is an anti-carcinogenic agent. It also has benefits because it reduces the body's blood supply to the bloodstream and can also protect the body from blood clots, blood cells and blood cells.3. Fresh and noxious substances
In order to accelerate the growth of plants and increase crop yield, farmers often use nitrogen fertilisers in very large quantities, sometimes exceeding the permitted limits. Unfortunately, nitrogen fertilizer is also produced in a non-elective way, which means that they accumulate as much nitrogen as will be supplied, and not as much organic matter as is needed. In addition, the remaining nutrients can be converted into nitrates, which are required for the production of nitrates.4. Storage and preparation for consumption
It is important to keep fresh vegetables properly stored. They should not be locked in bags and plastic packaging because the lack of oxygen is conducive to the process of converting nitrates into harmful nitrates. It is also important to pay attention to the time of consumption from the moment of purchase. Early vegetables are non-permanent, quickly lose their toughness, but also valuable vitamins. Therefore, they should be kept fresh and stored as soon as possible. The process of losing valuable ingredients is more dependent on refrigeration conditions, so it is recommended to keep the fresh ones in refrigerators.5. Tasteful recipes using novices
Ingredients: a bunch of parsley, young carrot, ?? 2 medium potatoes, ‡ 2 teaspoons of garlic, a piece of smoked onion, ̊ 2 teapots of fresh ginger, 2 tablespoon of rapeseed oil, 400 ml of vegetable oils, ̨ 400ml of coconut milk, ̋ 3 tablesps of lemon juice, several fresh leafy coriander leaves, 1⁄2 1⁄2 1⁄2 tablespilespoons coumino juice, 1⁄2 spoon of minced coriander, 1⁄2 table of sweet chili peppers, 1⁄2 tabla of herbal flavored pepper, 1⁄2 tablas of salt and black pepper to the cider.6. Roasted roses with honey and mustard dressings
Ingredients: bunch of roses, garlic tooth, teaspoon of olive oil, spoonful of mustard, tablespoonless liquid honey, 1⁄2 teaspoo of oregano, salt and pepper for flavoring. method of preparation1. roses wash, cut in half. 2. combine the mustard with honey, spices and sliced peas. add the oil, rinse. 3. mix the roses with the prepared dressing. 4. place the fertilizer in a pan or pan. 5. place in a bakery heated to 190°C and melted for about 1520 minutes.7. Summary
Given the content of vitamins and minerals in fresh vegetables, it is important to include them in your diet. However, keep in mind how the growing process looks, and choose wisely. It is best to find a proven source as far as possible from organic crops to ensure that fertilisation and plant growth are carried out in a sustainable way. You should also ensure proper storage and processing conditions for vegetables so that the body can get the most nutritional value and health benefits from them.
