Autumn is not only the season for abundant fruit, but also a time when a variety of vegetables are available. Summer melons continue into the fall, and vegetables that were planted in early autumn for winter consumption can be harvested in mid-autumn. The vegetables in autumn are colorful and diverse. Do you know which vegetables are in season in autumn?
Baby Bok Choy
Among the vegetables in autumn, baby bok choy has the highest calcium and zinc content. The edible portion contains 90 milligrams of calcium and 0.51 milligrams of zinc per 100 grams, which is nearly 2-3 times the calcium content of regular bok choy. Pregnant women and children have higher calcium requirements, and children are often deficient in zinc and calcium. It is recommended to consume baby bok choy for dietary supplementation. Traditional Chinese medicine believes that baby bok choy has a sweet and mild taste and can help clear lung heat and relieve cough. It is also beneficial for constipation patients.
Pumpkin
In the northeastern region of China, pumpkin is known as "short gourd" and is edible. Its appearance is similar to zucchini. Pumpkins ripen from July to September and are generally yellow or orange in color. They have a sweet taste and are believed to have the effects of nourishing the lungs, replenishing qi, resolving phlegm and abscesses, expelling parasites, detoxifying, and improving skin conditions such as acne. Moreover, pumpkin has the lowest fat content among all autumn vegetables.
Celery
Celery prefers a cool and moist climate and is a semi-cold-tolerant vegetable that does not tolerate high temperatures. Many people only eat the stems of celery and discard the leaves, but the nutritional value of celery leaves is higher than that of the stems. In terms of autumn seasonal vegetables, celery leaves rank first in terms of vitamin E, magnesium, manganese, copper, and phosphorus content. Celery has a good effect on lowering blood pressure.
Carrot
Carrots have the highest content of carotene among autumn vegetables. Carotene promotes growth and development, prevents respiratory tract infections, maintains normal vision, and has functions such as treating night blindness and dry eyes. However, it is best not to eat carrots raw, as 70% of the carotene cannot be absorbed. It is also not advisable to eat carrots in large quantities, as long-term excessive intake of carotene can affect the synthesis of ovarian corpus luteum hormones and may even cause amenorrhea.
Taro
Taro is native to Southeast Asia and is available from mid-autumn until after Chinese New Year. Taro is rich in minerals such as calcium, phosphorus, iron, vitamins, protein, and fat. It has the effects of nourishing the stomach and kidneys, promoting intestinal peristalsis, detoxifying, and dispersing masses. It is suitable for lymphadenopathy, benign tumors, and the consumption of women with breast hyperplasia. However, overeating taro can cause bloating and stomach pain, so it should be consumed in moderation.
Lotus Root
Lotus root is available from late summer to autumn and is abundant in autumn. Lotus root is rich in carbohydrates, vitamin C, and dietary fiber. It has a crisp and tender texture and can be eaten raw or cooked. Raw lotus root has the effects of clearing heat, cooling blood, stopping bleeding, and moisturizing the lungs. Cooked lotus root can nourish the heart and blood. Diabetic patients should avoid eating cooked lotus root and lotus root powder.
