It’s important to eat vegetables year round to maintain a healthy diet. People have a tendency to eat fewer vegetables in the fall and winter months than they do in the spring and summertime. Below is a list of the 7 healthiest, autumn vegetables that you can add to your diet, to ensure that you’re eating healthy year round.
1. Brussels Sprouts
Brussels sprouts are a small cabbage-like vegetable. They are part of the cruciferous family of vegetables, known for their ability to ward off cancer. Often served as a side dish, they are also good added to soups and stews.
Nutritional benefits include: fiber, Protein, vitamin A, vitamin E, vitamin C, vitamin K, potassium, calcium and magnesium.
Eggplants are at their best from August through October. They are a good source of phytonutrients and flavonoids. Try slicing them up and brushing with olive oil before baking. These veggies can be like little sponges so deep frying might leave you with more calories than you want. They make a great grilled sandwich and go nicely with tomatoes.
Nutritional benefits include: fiber, manganese, potassium, thiamin, copper, magnesium and vitamin B6.
Spinach is a super nutritious green that is full of flavonoids and anti-inflammatory nutrients. Its high in lutein, which has been shown to prevent cataracts and certain cancers. Spinach is wonderful raw or cooked and can be added to many recipes.
Nutritional benefits include: fiber, vitamin A, vitamin C, folate, calcium, and magnesium
Leeks are in the same family as onions and garlic and contain many of the same health benefits. They taste great in soups and on salads. You can serve them as a side dish or sauté them with other vegetables. To clean them, remove the tough stems and root, separate the leaves, and soak them in a bowl of cold water.
Nutritional benefits include: fiber, vitamin C, folate, potassium and calcium.
5. Sweet Potatoes
Far more nutritious than regular potatoes, sweet potatoes are full of antioxidants. They also contain anti-inflammatory properties. Sweet potatoes have a naturally sweet flavor and can be used in place of regular potatoes for mashing or baking.
Nutritional benefits include: beta carotene, fiber, vitamin C, copper, vitamin B6, calcium and iron.
These brightly colored root vegetable contain a compound called betacyanin that is thought to help prevent cancer. Beets taste great when roasted and served as a side dish. They can also be pickled and tossed in a salad.
Nutritional benefits include: vitamin A, vitamin C, phosphorus, magnesium, calcium, folic acid and iron.
Carrots are one of the richest sources of carotenes and are thought to be good for vision and skin health. Their high fiber content makes them a great vegetable to eat for colon health. Carrots make a wonderful addition to hearty fall stews.
Nutritional benefits include: vitamin A, vitamin B1, vitamin C, riboflavin and niacin.
With all the healthy autumn vegetables to choose from, it’s easy to get enough veggies into your diet throughout the year.