Whether you are eating it fresh or canned, pumpkin delivers a decent amount of antioxidants, fiber, and minerals. The antioxidant beta-carotene gives pumpkin its bright orange color. Antioxidants block damage done by free radicals – which contribute to aging, arthritis, heart disease, cancer, and the harmful effects of tobacco smoke.
4. Swiss chard
If you haven’t eaten the leafy green Swiss chard, imagine eating beets and spinach at the same time. If beets and spinach had a baby, it would be Swiss chard. Swiss chard is rich in vitamin K, vitamin A, and vitamin C. Vitamin K helps with blood clotting, while A and C are important antioxidants (they fight cancer-causing free radicals that develop as byproducts in our bodies).
Swiss Chard Recipes:
5. Collard greens
Collard greens are a dark green leaf cabbage vegetable with loose, smooth leaves, grown largely in the southern United States. Collard greens must be cooked for a long time in order to be edible. Collard greens are rich in fiber, calcium, and iron.
Cooking collard greens: this is a veggie that can’t be rushed when cooking. Softening these tough leaves normally requires simmering in liquid – often broth – for between 45 minutes and 2 hours.
This tapering orange colored root vegetable is not only a versatile ingredient, it is also very rich in nutrients. Carrots are rich in beta-carotene which gets converted to vitamin A. Vitamin A plays a crucial role in maintaining healthy skin, a healthy immune system, and vision.