52 weeks of bodily bliss... week 17: Rejuvenating Foods for Springtime Part IIRejuvenating Foods for Springtime Part II

Last week we went over why some 'spring foods' do your body great'  This week, I will list a few I personally love, that also hold some amazing nutritional benefits for the body and well-being.

Asparagus: 

• great source of folate, whose deficiency is the most common vitamin deficiency in the world
• 1 cup of cooked asparagus (provides 67% of the daily value for folate)
• essential for heart health and the prevention of birth defects

Apricots: 

• help satisfy that sweet tooth
• rich supply of carotenoids, phytonutrients
• powerful antioxidant 
• rich in beta-carotene and lycopene (important in reducing the oxidation of LDL cholesterol, (the cause of plaque build up in arteries) and maintaining a healthy heart)

Green Peas: 

• rich source of B vitamins, including B1, B2, B3, B6 and folate (essential for the proper metabolism of fats, proteins and carbohydrates)
• rich in health-protective carotenoids (lutein and zeaxanthin), powerful antioxidants, that promote healthy vision and protect against age-related macular degeneration

Spinach: 

• rich in vitamin A, important for cardiovascular health
• rish in vitamin K, important vitamin for bone health
• at least 13 different flavonoid compounds, that function as powerful antioxidants and anti-cancer agents
• carotenoids, such as lutein, which are important for preventing age-related macular degeneration

Romaine Lettuce: 

• low calorie 
• vitamin C and beta-carotene content work together to prevent the oxidation of cholesterol
• helps prevent the formation of arterial plaques
• contains chromium, helps in maintaining healthy blood sugar levels

Green Beans: 

• vitamin A (through its concentration of beta-carotene) 
• vitamin C is part of the sine qua non for a healthy immune system. Beta-carotene and vitamin A are fat-soluble antioxidants, while vitamin C functions as an antioxidant in the water-soluble areas of the body. So, between their beta-carotene and vitamin C content, green beans help cover both of the body's internal environments against damage from oxygen free radicals.

Collard Greens: 

• member of the cruciferous family of vegetables, with many unique health-promoting properties
• contain sulfur compounds, that decrease the occurrence of a wide variety of cancers, including breast and ovarian cancers
• concentrate lutein and zeaxanthin, two carotenoid phytonutrients important for protection against age-related macular degeneration

Avocados: 

• rich source of heart-healthy monounsaturated fats (can help lower cholesterol)
• 50% more potassium than bananas, compared in weight

Swiss Chard: 

• one of the most nutritious vegetables
• source of vitamin A and E, two fat soluble vitamins that act as powerful antioxidants, 
• many other vitamins, minerals, dietary fiber and protein
• source of carotenoids: beta-carotene, and flavonoids: anthocyanins, help protect cell structures (including DNA) from the damage that can be caused by free radicals

Basil: 

• source of vitamin A, basil contains a unique array of flavonoids that protect cell structures, as well as chromosomes, from radiation and oxygen-based damage

Use these spring goodness foods to enrich your already consciously chosen food items, not only to richen and add variety tot he taste, but also to increase your well-being and give your body and overall health a boost. 

Happy and Healthy Spring!!!!!!!