Below is the list of seasonal vegetables available in June. Select the vegetable to know its properties.
> 1. Garlic
> 2. Chard
> 3. Carrot
> 4. This
> 5. Cucumbers
> 6. Onion
> 7. Chives
> 8. Beans
> 9. Green beans
> 10. Fave
> 11. Lettuce
> 12. Lentil
> 13. Eggplant
> 14. Potato
> 15. Peppers
> 16. Peas
> 17. Tomatoes
> 18. Radishes
> 19. Shallot
> 20. Celery
> 21. Zucchini
The garlic is a plant (Allium sativum L) of the Liliaceae family. A clove of garlic is very rich in healing active ingredients such as allicin, sulfur, vitamins of group B. From the antimucolytic, hypotensive, expectorant, digestive and carminative action, it is useful for the immune, respiratory, circulatory system and against colds and flu.
Swiss chard (Beta vulgaris cicla) are vegetables rich in fiber, saponins and folic acid. The chlorophyll they contain is transformed during digestion into substances with an important protective function against tumor diseases.
Carrots they are foods rich in carotenes, used by the body for the production of vitamin A. This makes carrots important for the health of the eyes and sight. They can be eaten both cooked and raw, without compromising the usefulness of the active ingredients contained.
The chickpeas they are legumes rich in carbohydrates and proteins that are allies of the heart. In fact, they contain folate, a substance that helps keep homocysteine low, which is responsible for an increased risk of cardiovascular events such as stroke and heart attack.
I cetrioli (Cucumus sativus) are vegetables of the Cucurbitaceae family, useful for refreshing and giving elasticity to the skin. With a purifying, refreshing, anti-catarrhal and emollient action, they are mostly composed of water and have a very low energy intake.
Onion it is a vegetable with an antibiotic action, rich in trace elements and vitamins. In addition to giving us a purified, remineralized and disinfected body, it is also very versatile in the kitchen, and lends itself well to the preparation of first courses, appetizers, main courses, bread and even biscuits.
Chives, is a perennial plant that can also be grown on the balcony, in a pot. Rich in vitamin C, potassium and phosphorus, it is useful for heart health, blood circulation and to stimulate appetite.
The beans they are very nutritious legumes, contain fiber and have a high calorie content. Rich in vitamins A, B, C, and E, and mineral salts, beans are useful for regulating the level of cholesterol in the blood, thanks to the lecithin content.
Green beans (Phaseolus vulgaris) are foods with diuretic and refreshing properties. Rich in minerals, fiber and water, they are also used in the diet against constipation and in the diet against diabetes.
Broad beans (Vicia faba) are very nutritious and low-heat foods, with a high content of iron and vitamin C. The beans can be eaten both cooked and raw and are indicated in case of anemia and to promote the proper functioning of the intestine.
The lettuce (Lactuca sativa) is a vegetable belonging to the Composite family, of which there are many varieties. It can be eaten both raw, if the plant is fresh, or boiled or stewed in ministers and soups. Rich in 95% water, lettuce has a great ability to rehydrate the human body.
Lentils they are legumes useful for promoting concentration and memory. Suitable in the diet for celiacs, they are also known for their high nutritional power and because they are rich in iron, phosphorus and B vitamins.
The eggplants (Solanum melongena) are vegetables of the Solanaceae family very rich in minerals and antioxidants. The potassium, phosphorus and magnesium content are useful in summer, when you tend to lose minerals with sweating. They also contain many vitamins, especially Vitamia A, B vitamins, vitamin C, vitamin K and vitamin J.
Potatoes they are tubers derived from the species Solanum tuberosum. They contain potassium, vitamin C and complex carbohydrates, and are excellent for fighting diabetes, anti-inflammatory and very energetic.
The peppers (Capsicum annum) are vegetables of the Solanaceae family, originating in South America and the Antilles. They have the ability to replenish water, being composed of 92%, and mineral salts. Rich in vitamin C (four times greater than in citrus fruits) they help strengthen muscles and promote iron absorption.
Peas they are legumes low in fat and calories. They contain phytoestrogens, substances similar to female estrogens and therefore useful against the symptoms of menopause. In addition to being used in the kitchen, peas are also useful in natural cosmetics, where they are used in the preparation of firming and toning masks for the skin.
Tomatoes they are anticancer and antioxidant foods, rich in vitamins and minerals. Very useful in case of gout, asthenia and rheumatism, tomatoes facilitate the digestion of foods that contain starches and calm the inflammations of the digestive and intestinal tract.
The radishes (Raphanus sativus) are vegetables of the Cruciferous family, rich in iron, phosphorus, calcium, B vitamins. Allies of the liver and kidneys, they have diuretic and purifying properties.
The shallot it is a vegetable that is good for nails and hair, thanks to the presence of silicon. Similar to onion, it is rich in iodine and antioxidants, useful for thyroid health, against cholesterol and with beneficial effects on the brain.
The celery it is a food rich in minerals, useful against fatal hernia, in those suffering from arterial hypertension and against rheumatism. It also contains lutein, an antioxidant substance that protects the brain.
Zucchini they are vegetables with a dsuretic action that are very useful for fighting urinary tract problems. Allied against intestinal inflammation, courgettes are also relaxing, calming and useful against constipation.