Barbecues: healthy and full of vitamins
Whether on the balcony, in the garden, by the lake or in the park, summer is the season for firing up the barbecue! If you’re looking for a bit of variety, or don’t eat sausages and the like, there’s plenty here to get your teeth into. It’s easy to create tasty barbecue menus from vegetables, and even fruit. The key is to find ingredients that are seasonal and as fresh as possible, as they contain the most vitamins and healthy nutrients.
Why is barbecuing healthy?
Vegetables, fish and meat dishes can be cooked particularly healthily on a barbecue:
- low in trans fatty acids
- generally low in fat
- temperature can be regulated
- barbecue foods are often high in protein
Which barbecue is best?
To preserve as many valuable nutrients as possible, the best barbecues are those that allow you to adjust the temperature manually. With a gas barbecue, for example, the temperature can be easily regulated. This keeps vegetables crisp, fish juicy and meat tender. With vegetables in general, it’s better not to grill them too hot or for too long, otherwise key nutrients will be lost.
For that delicious smoky aroma, choose a charcoal or wood barbecue.