Get ready for springtime! March 21 marks the official beginning of the spring season. This means spring showers, spring flowers, and whole new crop of fresh spring foods. This month, take the opportunity to enjoy a few winter favorites that are still at their peak, and to get a first taste of the spring season's freshest picks.
Did you know that the body is not able to make vitamin C on its own? That’s why it’s important to include vitamin C-rich foods into your diet. In the body, vitamin C serves many roles: to help form an important protein used to make blood vessels, ligaments, skin . . .
When it comes to foods rich with antioxidants, the tomato is one leader in the good health category. Tomatoes are chock-full of lycopene: the carotenoid pigment that gives the tomato its dark red color. Lycopene is a natural antioxidant that has been shown to lower risk of certain types . . .
Eat Your Spinach!
This bright green leafy vegetable is a nutrient powerhouse. Spinach is an excellent source of calcium, folate, iron, magnesium, manganese, potassium, tryptophan, and vitamins A, B2, B6, C, E and K! And spinach offers a high concentration of health promoting phytonutrients such as carotenoids and flavonoids; carotenoids and flavonoids . . .
Carrots: A Rich Source of Beta Carotene
A relative of parsnips, carrots offer great phytonutrient antioxidant benefits including carotenoids, hydroxycinnamic acids, and anthocyanindins. Orange carrots, the most popular, offer a rich source of beta carotene. In the body, beta carotene is stored in the liver, and from there the body converts it into vitamin A. And . . .
Salmon: A Heart-Healthy Supper
Salmon is known for its rich source of omega-3 fatty acids. Omega-3 fatty acids include fish oil, and fish oil contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA studies have shown that the intake of recommended amounts of each of these acids via dietary fish lowers . . .
Produce that share color often share health benefits. Learn about eating by color!