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Top Winter Vegetables in India

Top Winter Vegetable in India

Winter vegetable list is full of antioxidants, vitamins and minerals. Let’s look at top four vegetables that are quite beneficial for our health.

Lettuce:

Lettuce is a popular winter vegetable in India. It varies in color from yellow to dark green but can also have red hues. While growing globally, China produces the largest volume – more than 66% of global supply. As the concept of raw products has been around the world, lettuce has gained value not only for food consumption but also for various other uses. There are seven major groups of lettuce cultivators, each of which includes many varieties such as the loose leaf, romaine, iceberg, butterhead, summercrisp. Lettuce is an excellent source of vitamin A (21% DV) for vitamin K (97% DV) with high content of provitamin A, beta-carotene, in dark green lettuce, such as Romaine. Lettuce is also a good source (10% –19% DV) of folate and iron.
Lettuce is an excellent vegetable when grown in cool, humid climates; temperatures between 45-65 F. (7-18 C.) are correct. Considered to be a spring and autumn crop, lettuce thrives at temperatures between 60 and 70 degrees Fahrenheit [30 ° C]. Many varieties reach maturity in about 30 days, and some can be harvested much earlier as green plants. From your garden beds to the porch dishes, these simple steps will provide you with plenty of fresh salad greens throughout the season.

Green lettuce grown in India.

You do not need lettuce to develop deep roots. In fact, you want to encourage leaf growth over rooting. Watering lettuce should be easy and regular. The goal is to keep the soil moist. Avoid frequent watering – excessive watering leads to root rot, disease and paralyzed growth.

Carrot:

Carrots are a root vegetable that is often referred to as a healthy diet. It is crisp, delicious and nutritious.

Carrots grown in India.

Carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Farmers used to grow purple, red, yellow, and white carrots long before the delicious, delicious, fragrant orange fruit that is now popular.

People use carrot root to treat vitamin A deficiency. They also use it to prevent cancer and promote digestive health, combat obesity, and address other nutritional deficiencies, among various conditions, although there is no good scientific evidence supporting these alternative uses.

Carrots contain a chemical called beta-carotene. Beta-carotene may act as an antioxidant and help prevent cancer. Carrot also contains dietary fiber, which can improve stomach and intestinal conditions such as diarrhea or constipation.
Carrots can be grown by placing the carrot itself in the Farmland area, as it has no seeds.

Cauliflower :

Cauliflower is a cool seasonal plant in India, which includes broccoli, Brussels sprouts, cauliflower, collards, kale, and kohlrabi. The trick is to grow cauliflower at relatively low temperatures, which is why about three-quarters of the commercial cauliflower is grown in valleys. However, you can try to grow it at home no matter where you live, but time is of the essence to maintain the proper temperature. It also needs fertile soil and access to water and nutrients on a regular basis. Cauliflower prefers temperatures in the 60s. In small cauliflower plants there is a good balance between leaf growth and head. Any stress suggests a balance on a pre-existing topic, or “button installation,” in which the plant makes head-sized heads. This can happen when it is very hot or very cold. This also happens if the plants stay in the pockets for too long, or are disabled by drought or poor soil.

Cauliflowers grown in India.

Cauliflower is best planted in autumn and early winter so that flowering heads or curds ripen in the cold. Plant them in a sunny, well-drained, well-drained soil so that they can withstand their roots. Raising yourself in a raised bed is great. To protect them from frost, avoid planting them in low-lying areas. Harvest cauliflower heads when they feel firm and sturdy and are large enough to fit in a person’s hand. Apply the whole plant and discard the stem, roots and outer leaves.

Peas:

Peas are a legume that is native to the Middle East. The first varieties of peas, now called field peas, were probably cultivated to eat as legumes (that is, dried). Garden peas come in very wide sizes: very small, called “petit pois” (French peas) are not very sweet and very tender, while large peas tend to have a little starch. Garden peas are usually green, but they also come in yellow and purple varieties.
China, India, the UK and the US lead the world in the growth of garden pea, while Canada and Russia grow the most dried peas.
Garden peas have more calories than most other vegetables and are rich in fiber and protein. They also have high amounts of Vitamins C, A, K and folate, and are high in manganese, iron, zinc and magnesium. They contain even a small amount of calcium. Dried peas (aka split peas) have more protein and fiber than fresh peas, and they contain more folate and potassium than fresh (but Vitamins A, C and K are much lower). Ice and sugar peas have an amazing amount of Vitamin C – just one cup gives you of your daily needs for Vitamin C. They are also high in Vitamin A and K and are good sources of iron and Vitamin B6.

Peas grown in India.

In India, winter is often the best time to start sowing your peas. They usually enjoy cool weather but nowhere near snow. Also, if you want regular and fresh peas in your garden then sow every two to three weeks. But remember to keep track of all the different growth cycles where your pea is currently. It will take 2-3 months for the green peas to start producing pods. When it comes to harvesting these delicious peas, do it in the morning after the dew has dried. Choose as often as possible to encourage pea growth. Lastly, be careful not to shake the foundations too much when picking peas, use both hands and keep the stem firm.

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