Discover the Benefits of Consuming Seasonal Foods

In addition to being fresher and healthier, some foods provide umami taste and make dishes even more delicious.

October 2020 – The best time to eat fresh, nutrient-rich foods is when they are ripe and ready for consumption. This happens because foods develop in specific seasons, favorable for their maturation. When fresh, they can offer different benefits to the body, in addition to contributing to a plentiful and varied menu.

According to nutritionist Graciela Vargas, from the Umami Committee – an organization responsible for promoting the fifth basic taste of the human palate – seasonal foods make better use of nutrients from the soil. “These foods are fresher, lighter, and the Brazilian tropical climate contributes to a wide variety of options,” she explains. The nutritionist also highlights that consuming these delicacies allows for a variety of dish combinations. “Ingredients such as carrot, mushroom, and tomato, which provide umami taste, are rich in different nutrients and help diversify the palate, giving even more flavor to dishes,” she states.

Leafy Greens

According to Graciela, the nutrients in leafy greens act on different fronts of our immune system, contributing to the body’s defenses. “Leafy greens are rich in vitamins, minerals, and fiber, which help prevent diseases and intestinal complications. In addition, some greens, such as broccoli, spinach, and cauliflower, contain glutamic acid, naturally present in these foods and responsible for providing umami taste, making dishes even tastier.”

Vegetables

Colorful dishes with different types of vegetables are synonymous with healthier and more nutritious meals. According to Graciela, “balanced dishes are the best option to ensure a lighter lifestyle, but for that, it is necessary to choose foods properly. Vegetables such as asparagus, carrot, mushroom, peas, tomato, and corn, besides being great combinations in different recipes and rich in umami, are also able to aid in protein digestion, offering essential vitamins and minerals for protection, nutrition, and better quality of life,” she concludes.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.