Eat in-season: Fall produce for Minnesota

Healthy Set Go team

Posted September 9, 2019

Sweet potatoes are a good source of manganese which is a necessary nutrient that aids your metabolism, bone development and vitamin absorption.
Filling two-thirds of your plate with plant-based foods is an important step you can take every time you eat.

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Fall Produce for Minnesota
Eat in-season

Brussel sprouts

As children we may have pushed them to the side but Brussel sprouts are brimming with vitamins K and C, anti-inflammatory and antioxidant agents, so consider a change of heart toward this little green veggie. Fill a steamer with two inches of water and once boiling add quartered Brussel sprouts to the steamer basket for six minutes for perfect, tender Brussel sprouts.

Carrots

The nutrient=packed carrot is great for our eyes, skin, hair and nails because it helps our body detoxify. The best thing about carrots is how versatile that are: bring raw carrot slices to work for an afternoon snack or sauté with fresh dill for a delicious side dish.

Cauliflower

Cauliflower is a great addition to any plate. Rich in vitamins C and K, cauliflower provides great antioxidant and anti-inflammatory benefits.

Sweet potatoes

Fat-free, low in sodium and fewer calories than white potatoes, sweet potatoes are becoming a rising star in the veggie world. Unlike other starchy foods, sweet potatoes help steady or lower blood sugar. They are also high in cancer-fighting vitamin A.

Sources:

https://www.health.state.mn.us/divs/hpcd/chp/cdrr/nutrition/docsandpdf/MinnesotaSeasonalFruitsandVegetables.pdf

https://www.fruitsandveggiesmorematters.org/fruit-vegetable-nutrition-database

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