As the weather gets colder, even thick cotton-padded clothes may struggle to ward off the chill. In fact, to truly warm the body from within, one must rely on the power of food. Among winter-warming foods, besides the well-known high-fat, high-protein options like beef and mutton, root vegetables such as lotus root and radish have the same effect.
"Root vegetables are a category between grains and vegetables. They have a higher starch content than leafy greens, which can provide the body with more heat," says Jiang Liangduo, Chief Physician of the Department of Traditional Chinese Medicine Internal Medicine at Beijing Dongzhimen Hospital. According to tests, every 100 grams of root vegetables can provide 79-100 kilocalories of energy, whereas ordinary vegetables only provide 10-41 kilocalories. Their protein and inorganic salt content are also relatively lower. Inorganic salts are also vital for the body to withstand the 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 the winter can enhance your ability to resist the cold. As for how to eat them, there are no special rules. It is best to stew them with foods like lamb or beef for an even better warming effect.
Additionally, low temperatures can accelerate the body's metabolism of vitamins, 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 the 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.