Novgorod Rospotrebnadzor advised to use chicory as a spice

Potatoes have long and firmly settled on our tables, but nutritionists and cooks advise to include other root vegetables in the diet. The press service of the Office of Rospotrebnadzor in the Novgorod region told about some root crops that will diversify the diet and benefit health.

Radish

In Russia, this vegetable was valued for unpretentiousness and ate almost daily in any form: cheese, boiled or stewed.

Today radish is a great choice for those who follow the figure, because 100 grams contains only 30 calories. In addition, it is a real storehouse of vitamin C and antioxidants.

In autumn and winter, radish juice will help to cope with colds, relieve nasal congestion and reduce the temperature. Scientists also found that the extract of this root vegetable helps the liver to cleanse and restore its cells. It is only necessary to remember that radish increases the acidity of the stomach, so people with digestive problems should use it with caution.

Topinambur

Another undeservedly forgotten root vegetable is Jerusalem artichoke, or earthen pear. This is an absolute record among vegetables in potassium content, which is necessary to strengthen the heart muscle and vascular walls. It also contains a lot of calcium and fluoride, useful for teeth.

The main value of Jerusalem artichoke lies in inulin. This substance normalizes blood sugar levels, which makes the vegetable indispensable for diabetics. In addition, inulin protects vessels from blood clots and cholesterol plaques, and the root vegetable itself stimulates the production of T-lymphocytes, strengthening immunity.

Parsnip root

Parsnip looks and tastes like carrots, because these vegetables belong to the same family. Its root is great for making mashed potatoes, adding to soups and stews, and in crushed form serves as a fragrant spice for broths. In one root parsnip about a hundred kilocalories and an impressive set of magnesium, zinc, phosphorus, folic acid and a whole bunch of vitamins. Due to the abundance of fiber and antioxidants parsnip is especially useful in raw form.

Parsley root

Many used to use only parsley greens in cooking, but its roots also contain a lot of useful substances. They can be eaten raw, cooked, stewed and fried.

Dishes with them serve as an excellent prevention of urolithiasis, improve the production of gastric juice and have a slight laxative effect. The high content of iron, potassium, phosphorus and vitamins makes parsley root a valuable product for maintaining immunity and preserving beauty.

Chicory

Another interesting root vegetable is chicory. This plant is known to many as a substitute for coffee, but its culinary possibilities are much wider. At the root of chicory are many vitamins, magnesium, potassium and the same inulin that works as a prebiotic for gut health. Unlike caffeine, chicory does not invigorate, but gently calms the nervous system and reduces glucose levels.

Root fruit can not only be brewed, but also added to food as a spice, cook sweet syrups from it or use as a natural preservative.