Best For You

Spring is peak season for nutrient-rich fruits and vegetables. Here’s our produce Top Ten list based on nutrition, taste and visual appeal.

1. Arugula A great source of folic acid and vitamins, especially vitamin K. Enjoy raw as a spinach alternative in salads.

2. Asparagus Rich in vitamins A, C and K, folic acid and fiber. Roast with garlic in olive oil or steam in a small amount of water.

3. Avocado Heart-healthy fats and high fiber make avocados a nutrient-dense fruit. Spread on a sandwich, instead of mayonnaise.

4. Fennel Rich in anti-inflammatory nutrients, vitamin C and potassium, fennel has a licorice-like flavor whether cooked or eaten raw.

5. Jicama A crisp, snow-white vegetable, jicama is a good source of fiber. Use it raw in a salad or with a dip.

6. Leeks With a sweet taste similar to onions, leeks provide vitamins A, C and K. Use white and pale-green parts of the vegetable. Sauté in butter and add to soups, or toss raw into salads.

7. Radishes All varieties are high in vitamin C and potassium. Mild and crisp in spring, they add crunch and peppery bite to salads.

8. Strawberries Loaded with healthy nutrients, eating a 1-cup serving three times a week has an anti-inflammatory effect.

9. Spinach Extremely rich in antioxidants, spinach makes a healthy salad bed or amps up nutrients when tossed into soups, stir-fries
or pasta.

10. Vidalia Onions Free of fat, sodium and cholesterol, these onions are a good source of vitamin C. They add zip to burgers, salads, egg dishes and quesadillas.

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