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Top 6 Healthiest Winter Vegetables Which Make You Fit

Most vegetables are available throughout the whole year but the vegetables in winter are juicy and freshest, have a special taste.

Pritam Kashyap
Fresh Winter Vegetables
Fresh Winter Vegetables

Most vegetables are available all year, but the vegetables in winter are the juiciest and freshest, with a distinct flavor. In the winter, the body needs more nutritious foods, so why not eat those cultivated throughout the winter season?

Let’s look at the top six winters healthiest vegetables must consume to be fit in life:


Carrots are mainly sweet, juicy, and crunchy, available mainly in winter, and are used in halwa i.e
gajar halwa, salads, carrot kosambri salad, carrot juice, vegetable curry, vegetable rice
preparation, carrot kheer, vegetable pickles, and so many other dishes.
Carrots basically contain very little fat and are cholesterol-free. They mainly contain dietary fibre, vitamin A and C, beta-carotene, antioxidants and minerals which help in preventing cancers and tumours.


Beetroot or beets are very healthy since they reduce cholesterol in the body and are useful in
anti-aging. The leafy parts of the beet have vitamin C, A, B-complex and also contain
carotenoids and flavonoid anti-oxidants, potassium. It is used to make beet salad, beetroot ka halwa, in rice preparation, beet juice, vegetable cutlet, beetroot akki roti, beet raita etc.

Green peas

Green peas can be eaten raw or cooked and are really delicious. Fresh peas can be eaten by it
or can be added to other vegetables. It can be used in salads, snacks; soups, etc. and contain
minerals, vitamin K, B-complex, folic acid, and ascorbic acid which is healthy for any lifestyle.


Radish is basically available in white i.e. daikon radish and red radish varieties also. It is a low-
calorie vegetable containing vitamin C, B-6, and minerals such as magnesium, copper, calcium
& iron. Since it is a root vegetable so it can be eaten raw in salads or even cooked and eaten.
Even you can also use tender radish leaves in salads and stews.

It can also be cooked in parathas, subji i.e. vegetable side dish, sambar/ stew, raita, etc. In north India, radish is made into mooli ka paratha, delicious flatbread, or 'mooli ki subj with greens, stir fry, or stew. It tastes great as mooli ka sambar, a radish, and lentil stew when served with plain rice.


Spinach or Palak is a commonly used green leafy vegetable and has a treasure of nutrients. It is rich in vitamin A, C, K, and omega-3 fatty acids. Care should be taken not to overcook spinach as
overcooking can reduce its nutritional value. Spinach can be combined in many preparations such as spinach soup, spinach rice, palak paratha, palak paneer, aloo palak, etc. you can also add it to vegetable salads.

Fenugreek leaves

Meethi or Fenugreek leaves are a nutritionally rice leafy vegetable and contains vitamins A, B,
B3, E. It has potassium, protein, amino acids too and helps in lactation, and reduces menstrual
pain. It is useful in treating reproductive problems and hormonal disorders and also reduces
blood sugar levels and cholesterol.

It is useful in treating bronchitis, arthritis, skin problems, and asthma. It is a herbal remedy for increasing male potency and libido. Dishes are mainly Methi ka paratha, Aloo methi ki subji, Aloo methi ka paratha, etc.

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