If you want to try something new, you can satisfy your palate with these less -popular but equally nutritious superfoods featured in Time magazine:
1. Limequat . A cross between lime and kumquat, limequats are in season between July and November, and contain plenty of fiber and vitamin C. Like the kumquat, they have an edible rind, so it's a good choice for spicing up dishes with a citrusy flavor.
2. Pomelo. Yet another member of the citrus family that is typically overlooked, pomelos look a bit like over - sized grapefruits, and the taste is similar too, although pomelos tend to be sweeter. The significant vitamin C content in pomelo acts as an antioxidant that helps slow down aging. The rich supply of key nutrients in pomelo, such as potassium, dietary fiber, and magnesium, also helps:
- Prevent osteoporosis and bone weakness
- Fight microbial, viral, and bacterial infections
- Eliminate constipation and diarrhea
- Reduce risk of atherosclerosis, heart attacks, and strokes
- Increases blood circulation and oxygenation of organs
3. Hubbard Squash . A winter produce, Hubbard squash come with loads of nutrients, including vitamins A, C, E and K, potassium, folic acid, iron, lutein, manganese, magnesium, phosphorus, zeaxanthin, and plant -based omega- 3. It’s best enjoyed roasted and with kale, or added into a steaming pot of stew. Superfoods: Supercharge Your Health and Nutrition Naturally
4. Teff. A tiny North African cereal grass grain, teff has been a staple of traditional Ethiopian cooking for thousands of years. Apart from being naturally gluten- free, here are a some more reasons why teff should be a part of your everyday diet:
- It helps manage blood sugar
- It helps regulate your bowel movement
- It is low in sodium
- It is rich in calcium, manganese, iron, fiber, protein, B vitamins, zinc, and all eight essential amino acids
Including teff into your everyday meals is easy -peasy, since it has a mild, nutty flavor that lends itself well to a variety of dishes, including stews, pilaf, and baked goods. You could also use it as a salad topping.
5. Fenugreek. Its curry -scented leaves are edible and are often used as an ingredient in authentic Indian cuisine, while its seeds are used as a flavorful spice. Fenugreek seeds are rich in minerals like iron, potassium, calcium, fiber, choline, and can be sprouted for an added health kick as well. Over the years, fenugreek has also been the focus of several studies concerning the treatment of diabetes and the prevention of breast cancer. But traditionally, fenugreek has been valued for its medicinal uses for:
- Digestive problems
- Constipation
- Gastritis
- Bronchitis
- Sore throat
- Diabetes
- Ulcer
6. Purslane. Purslane is a lemon- flavored edible weed that is popular in both Greek and Mexican cooking. Some compare its taste to watercress or spinach. It's rich in plant -based omega- 3 fats, vitamins C and E, and pectin. Young leaves and tender stem tips are generally preferred in terms of flavor and crunch, and make a tasty addition to salads and sandwiches. Superfoods: Supercharge Your Health and Nutrition Naturally
7. Celeriac. Also known as turnip- rooted celery or celery root, celeriac is a root vegetable with a taste that resembles conventional celery. Celeriac is high in vitamins B6, C, and K, along with potassium, and magnesium. It is also proven to help aid in:
- Improving bone health
- Enhancing brain function
- Fighting damaging free radicals
- Maintaining a healthy blood pressure level
- Preventing cancer
You can eat celeriac either raw or cooked. Time magazine, on the other hand, suggests grating a little celeriac onto your salad, along with beets, apples, and walnuts, for an added punch
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