![]() Root veggies: onions, carrots, squash, pumpkin, turnips, and sweet potato.Green veggies: arugula, broccoli, spinach, kale, celery, and artichokes.Fruit: cranberries, apples, pomegranates, citrus fruits, and pears.With that in mind, here are micro and macronutrients to focus on throughout the fall: Image by Kristen Kilpatrick What foods should we be eating in the fall?Īccording to traditional Chinese medicine, eating seasonally and locally is the goal. Also, produce grown close to home costs less money to transport, supports your local community of farmers, and is better for the environment. When produce is in season, there is an abundance-in turn, it’s available at a lower price. Financially speaking, eating with the seasons is more economical. Juicy, peak-season tomatoes are a perfect example of that. Inevitably, fruits and veggies cultivated during their natural growing season have much more intense flavor and ripeness. In a study evaluating vitamins in broccoli, it was found that broccoli grown in the fall (its peak season) had more vitamin C than broccoli grown during the spring. Health-wise, food consumed during its appropriate season is more nutritionally dense. There is a myriad of benefits to eating with the seasons, but in essence, it’s better for your body, your wallet, your community, and the world around you. It’s a convenient (and delicious) way to learn about autumn’s produce. Rather than reach for the same fruits and veggies, take a look at this seasonal food guide. One of the easiest ways to get into the fall spirit? At the grocery store. Image by Justin Hooper Why Eating With the Seasons Is Beneficial ![]()
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