As the weather turns colder, even thick coats may struggle to ward off the chill. In truth, to truly warm the body from within, one must rely on the power of food. Among cold-resisting foods, in addition to the more familiar options like beef and mutton that are high in fat and protein, root vegetables such as lotus root and radish have the same effect.
"Root vegetables are a middle ground between grains and vegetables, containing more starch than leafy greens and thus providing the body with more heat," says an expert. According to tests, every 100 grams of root vegetables can provide 79-100 kilocalories of energy, while ordinary vegetables only provide 10-41 kilocalories, and their protein and inorganic salt content is also relatively lower. Inorganic salts are also vital for the body to resist cold. A study abroad has shown that a person's sensitivity to cold is related to a deficiency of certain inorganic salts in the body, and root vegetables are rich in minerals. Therefore, eating more root vegetables like carrots, ginger, potatoes, Chinese yam, lotus root, and taro in winter can enhance your ability to resist the cold. In terms of preparation, there are no special rules for these foods. It is best to stew them with beef, mutton, etc., for a better cold-resisting effect.
Additionally, low temperatures accelerate the metabolism of vitamins in the body, so they should be replenished in a timely manner through diet. Vitamin A can enhance the body's cold tolerance, and vitamin C can improve the body's adaptation to cold. Therefore, you can eat more foods rich in vitamin A, such as animal liver, carrots, and pumpkin, as well as foods rich in vitamin C, such as fresh vegetables and fruits.