5 March Superfoods
5 March Superfoods
With spring on the horizon, but a chill still in the air (and snow still in the forecast in many states), March can feel like an odd, in-between month when it comes to fresh fruit and veggies.
However, there's lots of yummy winter produce on grocery store shelves and at farmer's market stalls. And in just a few short weeks, you'll see the first hints of spring goodies popping up as well.
In the meantime, here are a few of our favorite pieces of produce you should be able to find during the month of March.
Collard Greens
Why We Love Them: Along with other leafy greens in season during the cold-weather months, collards are rich in potassium, fiber and vitamins A and C. "Collards are unique in that they have quite a bit higher calcium level than other greens," says Gayl Canfield, Ph.D., R.D., nutrition director at the Pritikin Longevity Center. They also have a slightly more mild flavor than bitter chard or turnip greens, she adds.
Scallions
Why We Love Them: Scallions have a milder flavor than their relative, the onion, but more of a bite than chives. An antioxidant found in the onion and garlic family seems to play a role in cancer prevention, Leo Galland, M.D., wrote in a HuffPost blog.
Turnips
Why We Love Them: These root veggies belong to the same family as nutrition powerhouses like kale and broccoli. They're rich in potassium, fiber and vitamin C, and boast some antioxidant powers as well. The greens are edible too, and loaded with their own health benefits, includingvitamin K, iron and calcium, like other leafy greens.
Radishes
Why We Love Them: This spicy member of the cabbage family is rich in fiber, vitamin C, folate and potassium, and very low in calories. "You can't go wrong with any kind of root vegetable" says Canfield.
Artichokes
Why We Love Them: These prickly-looking picks are packed with fiber, as well as the vitamins common in many green veggies, like C and K. They're also one of the top 10 most antioxidant-rich foods, according to the USDA.
