Seasonal fruit and vegetable
Seasonal fruits and vegetables are fresh produce ready to eat during its preferred season. Here are a few important benefits of getting fruits and vegetables in season.
Artificially ripened produce is typically not as nutritious or pleasant as naturally ripened produce
Foods that are grown and consumed during their appropriate seasons are more nutritionally dense.
The vitamin C content of broccoli cultivated in its best season (fall) is higher than broccoli grown in the spring. When anti-oxidants like Vitamin C, folate, and carotenes are stored for long periods of time, they quickly degrade.
Foods cultivated out of season can’t follow their natural growing and ripening cycles. Certain fruits and vegetables are available all year by the use of Post-harvest treatments, often known as ripening agents. Chemicals, gases, and heat processes are examples of such processes. These methods enable food to be produced in large numbers by slowing the maturing and ripening process. They also aid with the protection of produce from germs and other pathogens during its long journey from the fields to the supermarket.
Plants produce phytochemicals in response to their surroundings. They provide a variety of functions, including providing medicine to keep the plant healthy and providing protection from animal predators. They’re great for our health because they’re antioxidants, help with detoxification, and can even minimize DNA damage. These are the naturally occurring chemicals that give plants their vibrant colours and distinct flavours.
Foods that haven’t been sprayed with pesticides, herbicides, or preservatives frequently have higher phytochemical levels.
Nature provides us with all things citrus throughout the winter, and these are especially high in Vitamin C, which is crucial for avoiding infections like colds and flu. Winter veggies provide warmth and are ideal for hearty stews, soups, casseroles, and other warming dishes. Summer fruits are high in beta-carotene and other carotenoids, which assist to protect us from sun damage. The best seasonal vegetables will be cultivated locally and organically, and will thus be imperfect and pleasantly distinct.
Seasonally grown and selected naturally ripened fruits and vegetables are often high in flavour and minerals. To avoid spoilage, crops are gathered early and chilled before being transported. Chilling lessens the flavour. When these fruits and vegetables arrive at their destination, they may need to be heated in a hothouse to artificially ripen the produce before it is placed on the shelves, which drastically lowers the flavour, texture, and taste.
When a fruit or vegetable is in season, it is plentiful and, predictably, cheaper. When farmers have a huge surplus of produce due to the crop being in season, the price of the produce drops.
When we buy out-of-season produce, it’s usually supplied from out-of-area regions with a different environment, and it can also be preserved for lengthy periods of time to provide people with a variety of produce all year. These characteristics will drive up the price.