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Feature Articles: Food, Fitness and Eating Well
 

10 healthy fall fruits and vegetables

Melissa Bess, Nutrition and Health Education Specialist, Camden County, University of Missouri Extension; Edited by Jessica Kovarik, RD, LD, former Extension Associate, University of Missouri Extension

 

Fall fruits and vegetables at a marketSome fruits and vegetables are easier to come by in the summer months, but there is still a good variety available in the fall and winter. It’s important to include fruits and vegetables in your diet year-round to stay healthy and ward off diseases. Here are some of the superstar fruits and vegetables of the fall and winter months.

 

  1. Sweet potatoes. They are loaded with beta-carotene (which the body makes into vitamin A), vitamin C, potassium, fiber, iron and vitamin B6. Sweet potatoes have more nutrients than regular white potatoes and can replace white potatoes in some recipes. Try them mashed, baked or as a dessert.
     
  2. Apples. Apples are a traditional fall favorite and are easy to find in the supermarket or you can pick your own at a nearby orchard. They are a quick, easy snack and can be paired with peanut butter or cheese for protein. Apples contain antioxidants, which may help protect against certain cancers and reduce levels of LDL or bad cholesterol. Apples have vitamin C, vitamin K and fiber. Remember the old saying, “an apple a day keeps the doctor away.”
     
  3. Broccoli. This is one vegetable that can be eaten raw or cooked, hot or cold, by itself or with other foods. Broccoli can help prevent cancer and heart disease, and boost the immune system. Nutrients in broccoli include vitamin C, vitamin A, vitamin B6, iron, calcium, magnesium and vitamin E.
     
  4. Pumpkin. Pumpkin is a great source of potassium and beta carotene, a powerful antioxidant that is good for the eyes. Canned or prepared fresh, pumpkin can be made into a variety of soups, baked goods and desserts.
     
  5. Kiwi. This fruit can be eaten alone (after peeling) or can be added to many different dishes, including soups, salads and desserts. Kiwi contains antioxidants, which can help protect the eyes, heart and colon. Kiwi has vitamin C, fiber, potassium, magnesium and vitamin E.
     
  6. Avocado. Avocados contain healthy monounsaturated fat. Even healthy fat is a dense source of energy, so it’s important to eat avocados in moderation. They also contain vitamin E, fiber, potassium, folate and vitamin C. Avocados can be used on sandwiches or salads, or made into guacamole.
     
  7. Green beans. Green beans are high in vitamin K which protects red blood cells and helps reduce the severity of asthma, osteoarthritis and rheumatoid arthritis. They also contain vitamin C, potassium, folate, iron and magnesium. Green beans can be served as a side dish or used in salads, soups or casseroles.
     
  8. Spinach. Dark green veggies contain a variety of nutrients a healthy body needs. Spinach is packed with vitamin A, vitamin K, iron, folate, magnesium, vitamin C, calcium, potassium, fiber and vitamin E. Spinach also has antioxidants and anti-cancer agents. Frozen or fresh spinach can be added to just about any meal. Try using it on pizza or lasagna or use it instead of lettuce in a salad.
     
  9. Pears. They are a good source of fiber, antioxidants and vitamin C. Research suggests that regularly eating pears and other fruits may guard against macular degeneration. Pears seldom cause allergies and are usually safe for infants and small children.
     
  10. Winter squash. It contains fiber, potassium, iron and vitamin A. Vitamin A helps ensure healthy skin, hair, vision and bones. Winter squash can be mashed, used in breads, desserts and soups, or as a snack or side dish.


Try a new recipe using one or more of the superstar fall fruits and vegetables. For healthy recipes and other nutrition information from MU Extension, see http://missourifamilies.org/nutrition/.

 

For more information, contact Melissa Bess at 573-346-2644 or bessmm@missouri.edu.

 


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Last update: Tuesday, October 01, 2013