Which Fruits are best in Winter?

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Here is some advice and some positive aspects of consuming seasonal fruit during cold winter months.

Apples

Apples are rich in fiber, water, vitamins A and C, mineral salts such as potassium, magnesium and calcium. Since sodium is present only in traces, apples are suitable for every type of diet. The fibre helps you feel full. Pectin that is found in the skin of the apple as well as different acids help you regulate stomach activities and the glycemic index in your blood. Apples are also thought to help burn calories. You can also check out the Herbalife Diet

Scientists claim that eating apples every day lowers the risk of different tumors. It is considered that the protective, anti inflammatory effects of apples are due to Vitamin A, Vitamin C, polyphenol and many anti oxidants.

Pears

Pears are rich in soluble and insoluble fires. One pear contains about 16% of the recommended daily dose of fiber for your body. The periodic consumption of this fruit stimulates stomach functions, helps with constipation and the maintenance of your glycemic index. Thanks to the potassium, pears can be useful with the prevention of ailments such as blood pressure, depression, fatigue…

Raspberries

Raspberries get their delightful color from bioflavonoids, that give the fruit its pigment and provide many benefits to the system. The spectrum of their effects i really quite wide, and the most important effect is with the blood vessels, as well as the prevention of inflammations in the urinary tract. Judging by research done at MIT, raspberry juice is capable of changing the thermodynamic properties of bacteria present in the urinary tract. They stated that it is possible to drink half a glass of raspberry juice during 7 weeks to prevent inflammatory diseases of the urinary tract. The everyday consumption of raspberries helps us increase good cholesterol at the expense of the bad.

Bananas

Bananas are 75% water, 23% carbohydrates, 2.3% fibre and only 0.3% fat. These nutrition values can change according to their category, their ripeness, and the way they were grown. They contain Vitamin A, Vitamins from the B group, Vitamin C and a small amount of Vitamin E. It also contains potassium, phosphorous, calcium, copper and iron. Iron that is found in a banana helps with anemia, because it stimulates the regeneration of red blood cells. Potassium helps the proper functioning of the cardiovascular system. Bananas are recommended for people who suffer from a milder case of hypertension. However, the banana intake has to be controlled, as they are rich in simple sugars such as fructose, glucose and sucrose.

Oranges

Oranges are considered a low calorie fruit, containing only 35 calories per 100g. 87% of the fruit is made up of water, 8% are simple sugars (especially fructose). There is a high percentage of mineral salts, such as calcium, potassium, phosphorous, iron and selenium, as well as organic acids and fibre. They are an excellent source of Vitamin C and Vitamin A, as well as Vitamin B. The daily consumption of 2-3 oranges satisfies our recommended daily allowance of Vitamin C, and makes our immune system more efficient. Oranges contain a higher level of bioflavonoids, antioxidants that in conjunction with Vitamin C help the reconstruction of constructive tissue and blood vessels.

Grapefruit

This fruit is made up of 82% water, 16% carbohydrates, 2% fibre and a significant amount of organic acids, mineral salts and flavonoids. Thanks to the flavonoids, grapefruits are considered an antioxidant and an anti-tumor fruit. Research has shown that it helps with the prevention of Alzheimer’s Disease and arthritis if taken regularly.

Kiwi

Contains 84% water, 9% carbohydrates, 2% fibre and is rich in mineral salts (potassium, magnesium, calcium, iron, phosphorous), Vitamins (A, C, E, B2). Daily, 2-3 kiwis are enough to satisfy your daily need for Vitamin C. It has both an antiseptic and an anti-anemic properties. The presence of fibre in this fruit makes it a good balancer of cholesterol in the blood and helps the absorption of sugars in digestion.