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| 5 Foods to Stock Up on in May, According to Dietitians |
Here are five foods to stock up on in May, according to dietitians.
1. Radishes are a nutritious and versatile root vegetable that offers numerous health benefits. Here are some key facts about radishes:
- High in Vitamins and Minerals: Radishes are an excellent source of vitamin C, potassium, and copper, and a good source of vitamin B6, magnesium, and manganese.
- Antioxidant Properties: Radishes contain antioxidants like catechins, which have been shown to have anti-inflammatory and anti-cancer properties.
- Anti-Inflammatory Effects: Radishes contain compounds like isothiocyanates, which have been shown to have anti-inflammatory effects and may help reduce the risk of chronic diseases.
- Supports Digestive Health: Radishes are high in dietary fiber, which can help promote digestive health, prevent constipation, and support healthy gut bacteria.
- Low in Calories: Radishes are very low in calories, making them a great addition to salads, sandwiches, and other dishes without worrying about weight gain.
- Versatile: Radishes can be eaten raw, roasted, grilled, or pickled, and can be used in a variety of dishes, from salads and sandwiches to soups and stir-fries.
Remember, radishes are a seasonal food and are typically at their peak in May, so be sure to stock up and enjoy them while they're fresh!
2. Here are some key points about cherries.
- *Types of cherries*: Cherries come in over 900 varieties, with some common types including Bing, Rainier, Queen Anne, Black, and Maraschino.
- *Nutrients*: Cherries are rich in vitamins and minerals like vitamin C, potassium, magnesium, and fiber.
- *Benefits*: Cherries may help reduce the risk of heart disease, support digestive health, and provide antioxidants and anti-inflammatory effects.
- *Preparation*: Cherries can be eaten fresh, used in baking, or dried to make a healthy snack.
- *Seasonality*: Cherry trees blossom in April and produce fruit from June to August in the Northern Hemisphere, while in the Southern Hemisphere, cherries are a winter holiday fruit.
In summary, cherries are a nutritious and versatile fruit that can be enjoyed in various ways and provide several health benefits.
3. Here are some key points about morel mushrooms.
- *Edible*: Morels are edible, but they can cause human illness if the proper identification, storage, and preparation steps are not taken.
- *Illness linked to consumption*: Morels can cause gastrointestinal symptoms, or even death if they are consumed raw or undercooked.
- *Preparation*: Cooking likely reduces toxin levels present in the mushrooms.
- *Symptoms*: The most common symptoms reported are diarrhea, nausea, abdominal pain, loss of appetite, fatigue, vomiting, bloating, lightheadedness, dizziness, headaches, and chills.
- *Seasonality*: Morels are typically at their peak in May, so be sure to stock up and enjoy them while they're fresh.
- *Nutrients*: Morels are a good source of iron, manganese, phosphorus, zinc, and vitamin D.
- *Culinary uses*: Morels are prized by gourmet cooks, particularly in Catalan and French cuisine.
- *Cultivation*: Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere.
- *Gastronomical value*: Morels have been called "prized delicacies...they are so esteemed in Europe that people used to set fire to their own forests in hopes of eliciting a bountiful morel crop the next spring!"
Morels are prized for their culinary uses and nutritional value, but they can be toxic if not prepared properly. They are typically at their peak in May, and their cultivation is difficult, leading to a multimillion-dollar industry in the temperate Northern Hemisphere.
4. Carrots! A crunchy, sweet, and nutritious root vegetable that's great for snacking, cooking, and supporting overall health. Here are some key points about carrots:
- High in Vitamins and Minerals: Carrots are an excellent source of vitamin A (beta-carotene), vitamin K, potassium, and fiber.
- Antioxidant Properties: Carrots contain antioxidants like polyphenols and carotenoids, which help protect against cell damage, inflammation, and chronic diseases.
- Supports Eye Health: The high content of vitamin A in carrots makes them an excellent food for supporting eye health, preventing night blindness, and reducing the risk of age-related macular degeneration.
- Promotes Healthy Digestion: Carrots are high in dietary fiber, which can help regulate bowel movements, prevent constipation, and support healthy gut bacteria.
- May Help Reduce Cancer Risk: The antioxidants and phytochemicals in carrots have been shown to have anti-cancer properties, particularly in reducing the risk of colon, breast, and lung cancers.
- Supports Immune Function: Carrots contain immune-boosting compounds like vitamin C and beta-carotene, which can help protect against infections and support overall immune function.
- Low in Calories: Carrots are very low in calories, making them a great snack for those watching their weight or managing diabetes.
- Versatile: Carrots can be eaten raw
Carrots! A crunchy, sweet, and nutritious root vegetable that's great for snacking, cooking, and supporting overall health. Here are some key points about carrots:
- High in Vitamins and Minerals: Carrots are an excellent source of vitamin A (beta-carotene), vitamin K, potassium, and fiber.
- Antioxidant Properties: Carrots contain antioxidants like polyphenols and carotenoids, which help protect against cell damage, inflammation, and chronic diseases.
- Supports Eye Health: The high content of vitamin A in carrots makes them an excellent food for supporting eye health, preventing night blindness, and reducing the risk of age-related macular degeneration.
- Promotes Healthy Digestion: Carrots are high in dietary fiber, which can help regulate bowel movements, prevent constipation, and support healthy gut bacteria.
- May Help Reduce Cancer Risk: The antioxidants and phytochemicals in carrots have been shown to have anti-cancer properties, particularly in reducing the risk of colon, breast, and lung cancers.
- Supports Immune Function: Carrots contain immune-boosting compounds like vitamin C and beta-carotene, which can help protect against infections and support overall immune function.
- Low in Calories: Carrots are very low in calories, making them a great snack for those watching their weight or managing diabetes.
- Versatile: Carrots can be eaten raw, steamed, roasted, sautéed, or pickled, and are a great addition to salads, stews, soups, and stir-fries.
Enjoy your carrots!
5. Here are some key points about asparagus
- *Description*: Asparagus is a perennial flowering plant native to Eurasia. It is herbaceous and grows to be 3-5 feet tall, with stout stems, much-branched, feathery foliage, and needle-like leaves.
- *Nutrition*: Asparagus is low in sodium and food energy. It is a good source of vitamin B, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium.
- *Culinary*: Asparagus is often stir-fried, grilled over charcoal or hardwood embers, and used as an ingredient in some stews and soups. It can also be pickled and stored for several years.
- *Companion planting*: Asparagus is said to be a useful companion plant for tomatoes, as the tomato plant repels the asparagus beetle. Asparagus may repel some harmful root nematodes that affect tomato plants.
- *Types*: There are over 300 species of asparagus, with the most commonly consumed being the green, white, and purple varieties.
- *Preparation*: Asparagus needs no preparation other than a wash. For larger asparagus (which will also have more flavor), bend the spear until it snaps and throw the woody end away. If the ends still feel tough, you can pare away the exterior to reveal the more tender flesh beneath.
Overall, asparagus is a nutritious and versatile vegetable that can be prepared in many ways and pairs well with a variety of dishes.
These foods are in season during May and provide a variety of nutritional benefits.
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