We all know that now a day it’s difficult to find new vegetable it orders not to be bored of some of them.
Today the advice that I will give to you it’s to go back to the past. We all know that there is some forgotten vegetable.
Today I present you a list of 6 old vegetables that are coming back into fashion and which I appreciate.
The Parsnip:
Good source of insoluble fibre, good for transit and quickly gives the feeling of fullness, as well as vitamins (especially C, B and E group). It also contains antioxidants, which are effective in preventing many age-related diseases, including cancer.
Jerusalem artichoke:
Low in calories, it is rich in carbohydrates, especially inulin, which has no action on insulin (which allows it to be consumed without problem by people with diabetes, who need to monitor their blood sugar levels).
It also contains fibre and has a good potassium/sodium ratio, which makes it diuretic.
Nettle:
Its nutritional benefits are very numerous: it is particularly rich in proteins, minerals (calcium, iron, potassium...) and vitamins (especially vitamin C and provitamin A). It is also an excellent source of antioxidants.
Its taste is reminiscent of spinach. It can be prepared like most leafy vegetables, in soups, gratins, quiches, and even as an herbal tea!
The scorzoner:
This vegetable is rich in carbohydrates, especially inulin, which can be consumed without any problem by diabetics.
It also has a good vitamin E content and contains a high amount of potassium (making it diuretic), iron and calcium.
Rich in fibre, it stimulates transit.
The arrock:
It is cooked a little like spinach:
The young leaves can be eaten raw, in salads.
When they are a little more developed, they are eaten cooked, "fallen" in the pan, in gratin, in pie...
On the health side, this plant has diuretic and slightly laxative properties. It is also rich in minerals, such as iron, potassium, magnesium, calcium... It is also a good source of vitamin C.
The rutabaga:
Rutabaga I s a root vegetable of the turnip and radish family. It is also called "turnip", "Swedish cabbage" or "yellow turnip". Like Jerusalem artichokes, they were widely consumed during the Second World War because they were among the few vegetables available. It was then forgotten because of its image associated with the war.
It can be eaten raw or cooked, steamed, mashed, gratin, fried, soup....
Rich in fibre and potassium, but low in calories, it is prized for its diuretic and slightly laxative properties. It also provides calcium, phosphorus and magnesium.
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