In this article, we will address 10 embarrassing questions about nutrition and provide insightful answers to help you make informed decisions about your diet.Today we will talk about how to eat right in winter and early spring, when the prices of fruits and vegetables skyrocket and their taste leaves much to be desired.

Many people are afraid that vitamin deficiency may occur during this season, and some buy up dietary supplements to support the body until the first vegetables appear from the garden. Let’s find out whether these fears are justified and how to get enough vitamins and fiber when everything is expensive and tasteless.

1. What vegetables should you eat in winter and early spring to avoid going broke and get everything you need for your health?

The World Health Organization recommends consuming at least 400 grams of fruits and vegetables per day. But it says nothing about them being unprocessed. 

Fruits and vegetables can be obvious or hidden. The latter include those found in dishes. For example, cabbage and beets in borscht, onions in cutlets – all these are sources of fiber, vitamins and minerals. 

There are also frozen berries, fruits and vegetables. For some reason, there is an opinion that when frozen, vegetables lose all their nutrients. This is not true. At the very least, they retain dietary fiber. Insoluble fiber does not suffer from freezing at all. Soluble fiber may be slightly destroyed, but most of it still remains. 

If the food does not lose much moisture during cooking, it will also retain minerals. So if you do not dry or press the food before eating, the minerals will be preserved. It’s a bit more complicated with vitamins, because some of them can be destroyed by high or low temperatures. But even here, things are not so clear-cut. For example, the bioavailability of vitamins of group A in cooked vegetables increases.