The four seasonal vegetables in Spain that help you lose weight (and are cheaper)

The Ministry of Consumption publishes in a calendar the best vegetables to consume in September for their nutrients and taste.

Vegetables of the season.

The month of September arrives and, with it, new resolutions. It is not uncommon that, among them, food takes center stage. As if it were a nutritional melody, after the excesses of summer, the objective of reduce fatty and fried foodsfor other healthier ones such as fruits and vegetables.

The Ministry of Consumption has drawn up a calendar to find out which vegetables are typical for the month of September. An important fact to keep in mind since eat seasonal foods It not only respects sustainable consumption, but also has several advantages.

seasonal vegetables they are fresher products, and keep more flavor and aroma. This is due in part to the fact that they contain more nutrients and preserve their properties better as they are produced within their natural cycle. In other words, these are foods that have not been forced through their production cycle and that have not been in cold storage for a long period of time, which reduces their flavor and nutrients.

For this reason, from the Ministry of Consumption they have selected a total of 18 vegetables that can be added to the shopping cart and that is “cheaper, healthier and more sustainable”.


The Halloween party has made pumpkins famous in the autumn season, but the truth is that it is a product very sensitive to cold seasons and the best time to consume them is late summer and early fall. That is why September is the ideal month to opt for these vegetables.

However, as reported by the Spanish Nutrition Foundation (FEN), the great variety of pumpkins that exist means that they can be found available throughout the year. In fact, there are summer ones, with light and thin skin, and winter ones, sweeter, but also drier and with thicker skin.

Beyond its texture, flavor and seasonality, the truth is that pumpkins are a source of protein, vitamin C and carotenoids. This mixture of nutrients provides benefits such as strengthening defenses, something essential to maintain the good state of the immune system and prevent flu and colds. In addition, its low fat and calorie content make it a good vegetable to include in weight loss diets.


In Spain, this vegetable was known for the first time in the Cancionero de Baena from the 15th century. Purple in color, this food requires many hours of light (between 10 and 12 hours) and withstands high temperatures well. Therefore, its harvest season and its best time of consumption begins in September and ends in the month of May.

Eggplants are one source of protein and flavonoids. As the FEN points out, its energy and nutritional value is small compared to that of other vegetables. In fact, it is made up mostly of water, so it is very hydrating. It also contains fiber (especially in the skin and in the seeds) and is low in calories, which makes it an ally for weight control. In addition, it has an anthocyanin, nasunin, with antioxidant action.

With aubergines you have to take into account that they contain a certain amount of a toxic alkaloid called solanine, which appears much more in the green parts of the plant and in the little ripe fruits. However, solanine disappears with heat, so a properly prepared and cooked ripe eggplant poses absolutely no risk.


Mushrooms belong to the agaricacea family and thrive in a humid environment, so the best time to consume them is in the months of September, October and November.

The mushroom provides a low energy content, but, in addition, the two types of fiber they contain, beta-glucans and chitin, provide a feeling of satiety and a reduction in appetite that help reduce the desire to eat and the feeling of hunger. For this reason, they are one of the foods that are not usually missing in weight loss diets.

However, this is not the only benefit they provide. Thanks to their selenium content, these vegetables help fight free radicals. Also, as they are rich in potassium and sodium, mushrooms help improve cardiovascular health, control blood pressure and strengthen the heart. They also prevent intestinal ailments.


Composed mostly of water, this vegetable is also a source of protein, fiber, folate, vitamin C and vitamin B6. All these nutrients are involved make the blood vessels more protected and lower the risk of hypertensionespecially for its flavonoid content, with anti-inflammatory properties.

But it is also one of the best options to lose weightsince it has a low level of calories and fat and a high fiber content, which causes a feeling of satiety.

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