While spring and fall may get all the great press for the fresh fruits and veggies, there are nutritious and delicious options available throughout the cold months, even in the northern climate.
Cabbage
Let’s all be cabbage patch kids! Cabbage is loaded with vitamins and minerals (Vitamins C and K and folate, in particular), fiber, antioxidants, and anti-carcinogenic compounds called glucosinolates. Some studies claim that the spherical vegetable can even reduce cholesterol and lower risk of cancer and diabetes.
Brussels Sprouts
The humble Brussels sprout looks like a cabbage’s mini-me and it has some of the same health benefits. It contains high levels of cancer-fighting antioxidants that can protect DNA from oxidative damage.
Winter Gourds
Gourdy goodness! Acorn, butternut, kabocha, and delicata squash are all at their prime during the fall and winter. Golden squash flesh is loaded with healthy elements like carotenoids, Vitamin A, and potassium.
Potatoes
Potatoes boast an impressive nutrition including potassium, magnesium, folic acid, vitamin C, and even protein. Fancy purple taters may even help lower blood pressure and boost antioxidants. While sweet potatoes are considered a healthier choice (since they’re loaded with beta-carotene, vitamins A and C, and fiber), regular old white ones are nutritious as long as you don’t deep fry or mash them with tons of butter and cream.
Beets
Sweet, earthy, beets contain antioxidants called betalains, to help fight cancer and other degenerative diseases. They’re also rich in vitamins A, B, C as well as potassium and folate.
Celeriac
The ugly duckling of winter’s offerings, celeriac boasts a tasty flavor — somewhere between parsley and celery — and a hearty texture. It’s low in calories, high in fiber, and rich in vitamin C and phosphorus (which contributes to strong bones and teeth).
Carrots
This root vegetable is loaded with the beta-carotene. It is also packed with vitamin C, cyanidins, and lutein, which are all antioxidants. There is research that shows eating carrots can reduce risk of cancer and even prevent cardiovascular disease.
Turnips & Rutabagas
Often overlooked, these relatives of cauliflower, broccoli, and cabbage boast the same nutritional perks, for example cancer-fighting glucosinolates, vitamins C and K, folate, potassium, fiber, and calcium).