Though there is no legal or medical definition for “superfoods,” the term is typically used to describe foods that are high in nutrients and antioxidants and low in fat, sugar, and sodium. Eating these foods may reduce the risk of some chronic diseases. The following “superfoods” are packed with vitamins and minerals and are versatile in recipes.
Cruciferous Vegetables – This category includes broccoli, brussels sprouts, and cabbage, which are good sources of fiber and vitamin C and are easily added to a stir fry or a casserole. Substitute shredded cabbage for iceberg lettuce on tacos. Broccoli is also great for snacking raw with a low-fat dip.
Citrus Fruits – Oranges, grapefruit, lemons, limes, clementines, tangerines, and the ugli fruit are included in this group. Citrus fruits are high in vitamin C. These fruits can be enjoyed as a snack or tossed in a fruit salad or a leafy green salad. Squeeze the fruit to make fresh juice and to replace the flavor of salt in recipes.
Green, Leafy Vegetables – Spinach, kale, collard greens, mustard greens, watercress, arugula, and other dark green lettuces are nutrition powerhouses. They are packed with fiber and are a high source of vitamins A and C. Enjoy these greens shredded in a salad, sautéed with olive oil and garlic, or added to soup or casseroles.
Berries – Strawberries, blueberries, blackberries, and raspberries are good sources of fiber and vitamin C. Add them to cereal or oatmeal or enjoy them for a snack. Try adding them to a leafy green salad for a different twist.
Beans – Garbanzo beans (chickpeas), kidney beans, black beans, black-eyed peas, lentils, lima beans, pinto beans, and navy beans are a few of the more popular bean varieties. Beans are fat free, high in dietary fiber, and a good source of folate and potassium. Enjoy them in bean burritos, black bean burgers, bean salads, or bean soups.
Source: Fruits and Veggies More Matters, www.fruitsandveggiesmorematters.org/