To start this new year off right, you might as well embark on a healthier diet by consuming seasonal fruits and vegetables! Autumn squash is gradually disappearing from the shelves to make way for heirloom vegetables. Say hello to good soups full of vitamins, but also to citrus fruits full of antioxidants! In terms of fruits and vegetables, the month of January will hold many surprises for you. Discover right away the fruits and vegetables in season for the month of January.
January vegetables:
- Garlic
- Beet
- Carrot
- Celery
- Celeriac
- Cabbage (white cabbage, cauliflower)
- Brussels sprouts
- Squash
- Crosne
- Endive
- Spinach
- curly
- Chewed up
- Turnip
- Onion
- Parsnip
- Leek
- Potato
- Salsify
- Jerusalem artichoke
The fruits of January:
Focus on lychee : the Lychee chinensis is a tropical tree native to southern China. It produces a lot of lychees: between 100 and 150 kg per year ! And we find this delicious sweet fruit during the holiday season. The taste of lychee is often compared to a mixture of strawberry, rose and muscatel. extremely rich in vitamin C, lychee fights against headaches and stomachaches. Consuming 100 g of lychee provides between 80 to 95% of the daily vitamin C requirements for an adult. Lychee also helps protect skin cells against aging and helps wound healing. It also accelerates collagen production and renews epidermal cells.
Rich in potassium and magnesium, lychee strengthens the immune system. With the help of sodium, it helps maintain the acid-base balance of the body and it controls the pH inside the cells. It is also a real slimming allyit contains only 66 calories per 100 g.
Vitamin B9 is also present in lychee, which is amazing considering that few foods contain it. B9 is essential for the proper development of the embryo. Lychee is therefore pregnant women’s best friend !
Lychees can be stored in the refrigerator in a perforated plastic bag for a few weeks or in the freezer in their shell. At room temperature, it is better to consume within 48 hours after buying them. Otherwise, they tend to become acidic.
Sources: GreenpeaceOdelice, Doctorgoodfood
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