Fall has marked its arrival with changing leaves, cooler temperatures and an abundance of seasonal produce packed with flavor and nutrition. Planning your meals around vegetables that are in season is good for your health – and provides you with the freshest taste.
Why is it a great idea to fill your plate with seasonal veggies?
The quicker produce gets from the farm to your table, the more vitamins and minerals it retains. In season produce tastes better than fruits and veggies that have to be trucked in from hundreds or thousands of miles away. As an added bonus, they are also usually less expensive.
Here are 5 vegetables to enjoy right now:
- Swiss Chard: A close relative of spinach and beets, Swiss chard is loaded with vitamins A, K and C. It's also a great source of potassium, iron and fiber. Add Swiss chard to quiches, pasta dishes or savory soups.
- Pumpkin: Pumpkins aren't just good for carving! They're loaded with fiber and vitamin A. Puree pumpkin and make into a soup or bread, or roast the seeds for healthy snacking.
- Butternut Squash: Not only is butternut squash fat-free and sodium-free, but just 1 cup contains over 400% of the RDA of vitamin A, which helps support healthy vision. Roast butternut squash or include it as part of a delicious stew.
- Brussels Sprouts: Packed with vitamin K, vitamin C, protein and fiber, these mini cabbage-like veggies are good for your health. They help reduce cholesterol and also contain glucosinolates, phytonutrients with cancer-preventing properties. Roasting or grilling is a delicious way to prepare them.
- Spaghetti Squash: Technically a fruit, spaghetti squash is a fiber-rich substitute for carb-heavy pasta and only contains 31 calories per cup. After cooking the squash, use a fork to scrape out spaghetti-like strands and then toss with your favorite sauce or a medley of roasted vegetables.
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Date Last Reviewed: August 20, 2018
Editorial Review: Andrea Cohen, Editorial Director, Baldwin Publishing, Inc. Contact Editor