Chilblain diet



Nutrition for chilblains

A diet high in natural foods, specially vegetables and fruits, containing lots of vitamin A and vitamin C helps prevent the onset of chilblains.

Vitamins for chilblains:

  • Vitamin A for chilblains: The highest proportion of this vitamin comes from animal food. It can be found in big amounts in liver, egg yolk, fish -especially blue fish- and butter.

However, for vegetarian people, there are many plant foods that contain this vitamin in the form of provitamin A or carotenoids, such as beta-carotene which is a flavonoid from the group of carotenoids. Beta-carotene is a plant pigment which, when ingested is transformed in the liver and small intestine in vitamin A.

Plants that contain provitamin A (Betacarotenes) are specially dark green, orange, red or yellow food plants, such carrots, purslane, spinachs, watercress and borage. Other plants that contain it are, for example, basil, squash, tomatoes, coriander, asparagus, dandelion, peppers, watermelon, melon, Brussels sprouts, banana, apples, plums, oranges, raspberries, mangos, beans, etc.

Foto de zanahorias

Carrots are rich in beta-carotene

  • Vitamin C for chilblains: For example, citrus fruits (oranges, lemons, grapefruits, limes, mandarins, etc.), dark green leafy vegetables such as cabbage or broccoli, or peppers are good sources of this vitamin. It can also be very interesting the use of vitamin C supplements to shorten its duration.

arbol del cacao

Lemon fruits

Other plants that contain this vitamin include cauliflowers, radishes, Brussels sprouts, spinach, bananas, apples, melons, watermelons, carrots, pineapples, pears, papayas, barley, garlic, berries, celery, peas, strawberries, grapes, figs, beans, chicory, blueberries, potatoes, avocados, soybeans, cherimoyas, pomegranates, coconuts, etc.

More information about chilblains and their natural treatment.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

8 November, 2020

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