Treasures beneath the earth

They feed us with the maximum nutrients and if we know how to consume them, they give us all their taste. Return to the roots!
They plant in the soil and are 'bombs' of vitamins and nutrients. Roots and underground shoots are generally the "storage spaces" of plants, where a pile of valuable ingredients are gathered. They also have a great taste, so over the last few years we have them in good restaurants. So, we have every reason to put them in our diet.
Asparagus
These are the tender shoots of a European perennial plant, which reaches a height of about one and a half meters. Asparagus is found in different colors (green, white and purple) and varies in thickness. On the market, however, there are also wild asparagus, which are thinner and more intense. They are considered to be luxury vegetables.
What they offer: They are a source of potassium, folate, vitamin C, phosphorus and iron, have diuretic action, and often have aphrodisiac properties.
Tips
* Fresh asparagus is extremely delicate and easily breaks.
* Coarse asparagus is preferable to cook on their own. When they are "married" with other materials, the fines are preferred, while the medium sizes are suitable for any cooking method.
* Extremely suited to lemon, eggs, cheese, garlic. They can be sautéed, steamed, roasted and roasted.
Sweet potato
Sweet potato is not just a potato. It has some special features that differentiate it from the classic potato. It is sweet, aromatic and extremely rich in nutrients. However, she does not have the place she deserves at the Greek table. So, should we include it in our diet, since it belongs to overeating? It is also worth mentioning that despite its sweet taste, sweet potato has a low glycemic index and few calories (a moderate sweet potato contains about 96 calories).
What it offers: It is an excellent source of vitamin A, which plays an important role in various functions of the body, with the main vision. At the same time, it contains significant amounts of vitamin C, an important antioxidant vitamin, which contributes to the good functioning of our immune system, to strengthening the body's antioxidant protection and optimal absorption of iron. It also contains vitamin B6 as well as potassium.
Tips
* Eating boiled, roasted or puree.
Keep at room temperature in a dry place.
 
Ginger
Of the most studied roots in the world. Numerous scientific studies have been done to decrypt the chemical composition of this plant and to demonstrate the benefit it offers to the organism. Ginger or ginger originates from the East. It is the favorite and indispensable ingredient of Indian, Japanese and Chinese cuisine. The active ingredient of ginger is ginger, which is due to the aroma and pepper flavor of the root. The Chinese have been recommending it for 2,000 years for its healing properties and especially for improving stomach upsets.
What it offers: It contains enough potassium, zinc and polyphenols, which are due to some of its precious actions. It is famous for its antioxidant and immunomodulatory properties. However, you should not overdo it, because possible side effects are not ruled out by its systematic long-term intake.
Tips
* The root should be smooth, wrinkle-free, and hard with uniform color. If some spots are soft, wrinkled or otherwise colored, it means that it is not fresh.
* The fresh root is kept in the refrigerator for about 2 weeks. During storage you should not peel it all because it will quickly deteriorate and its nutrients will be lost. Make sure to peel each time only the spot you are going to consume.
* You can consume raw and cooked food (burgers, chicken, etc.), sauces, sweets, beverages and cocktails. Fresh fits perfectly with green salads accompanied by lemon dressing.
* If you feel bloated after eating, drink a ginger tea. Make your tea as usual and add 1 teaspoon of grated ginger. Do the same if you have nausea.
Marathoria or finokio
It was particularly well-known in the cuisine of ancient Greeks and Romans, who appreciated it especially for its tasty taste and its healing qualities. Today it is grown extensively around the world, but it is one of the most popular Italian vegetables.
What it offers: It is rich in trace elements and antioxidants. Its most important natural ingredients, anethole and fexon, act against constipation and indigestion. It is also a good source of fiber.
Tips
* When supplied, be careful to have clean white color and green leaflets at the top, without yellow edges.
* You can add crisp and aromatic ribbon strips to various raw salads.
* The French are grazing in the béchamel oven, while the Italians fry them pancake.
* A healthier option is to bake it on the grill and sprinkle it with olive oil.
Beetroot
It is one of the sweetest vegetables and its sugar content surpasses that of carrots and corn. Known from antiquity for their color and their ability to "paint". The root and its leaves are also eaten from the plant.
What they offer: The beetroot is rich in betaine, a blood-clearing component that reduces homocysteine ​​levels (a type of amino acid that damages the vascular system at high levels). They are good sources of vitamin C and contain many antioxidants. They are also rich in folic acid and insoluble fiber (they are more indestructible than solvents).
Tips
* They are usually eaten with olive oil, vinegar or lemon, but they also make a delicious pickle. In Greece, as well as in other areas of the Mediterranean, they are combined with garlic, thus completing their protective action for the heart.
* Before storing in the refrigerator, cut the stems 2 cm from the wrists and without washing them place them in an airtight container or in a plastic bag. They are kept for up to 3 weeks in the refrigerator.

 
Choose organic
Because the roots grow and grow in the soil, they absorb all its components. However, which are extremely nutritious, they are often contaminated with pesticides. Therefore, it is advisable to prefer biological roots.