Benefits of Fall Vegetables

By |2018-08-09T15:05:35+00:00October 23rd, 2013|

Fall is a great time of year to renew your love of vegetables! Here are four fab veggies and their health benefits:

  1. Brussels sprouts. Members of the cabbage family, Brussels sprouts are touted for their cancer-fighting properties, high fiber content and cardiovascular benefits to help reduce osteoarthritis. Brussels sprouts peak in the fall and are best cooked whole or sliced in half, and are tasty when sautéed or steamed.
  2. Onions. Available year round, but are truly at a peak in the fall and winter. Onions are loaded with anti-inflammatory agents, contain a number of flavonoids that promote gastrointestinal health, and reduce the risks of several types of cancer.
  3. Pumpkin. Pumpkin is a type of winter squash and is usually only available in the fresh form in autumn, but canned pumpkin is available year round. Pumpkin is full of vitamins and minerals and contains powerful antioxidants that protect the body’s cells from damage.
  4. Spinach. The various compounds in spinach are thought to help reduce the risk of several types of cancer, and act as an anti-inflammatory to reduce the severity of symptoms associated with asthma and arthritis. Spinach is a great base for salads or delicious when added to soups or casseroles.

Recipe: Roasted Garlic Cauliflower (Recipe obtained from Allrecipes.com)

Ingredients:
2 tablespoons minced garlic
1/3 cup grated Parmesan cheese
3 tablespoons olive oil
salt and black pepper to taste
1 large head cauliflower, separated into florets
1 tablespoon chopped fresh parsley

Directions:

  1. Preheat the oven to 450 degrees. Grease a large casserole dish.
  2. Place the olive oil and garlic in a large re-sealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3-5 minutes, until golden brown.

About the Author:

Amy Wilson
Amy has worked as a Clinical Dietitian for NKCH since 2001. Her current focus is working with dialysis patients, although she has worked with a variety of patients and disease states throughout her career at NKCH. In her free time, she loves spending time with her family, watching her kids play various sports, and enjoying the outdoors.

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