with select ValleyMedical Group doctors
Increase your vegetable intake for spring with these in season nutrient-packed choices:
Artichokes – One of the highest fiber vegetables, one cup of artichoke hearts provides 14 grams of fiber.
Arugula – Dark leafy greens contain many nutrients including beta-carotene, vitamin C, folate, magnesium & fiber.
Asparagus – One cup provides more than half of your daily requirement for vitamin K (important for blood clotting and bone strength).
Fennel – This potassium–rich, heart-healthy spring vegetable has a crisp texture and unique licorice flavor.
Leeks – A member of the onion family, slicing releases sulfur compounds which have cancer-fighting potential.
Peas – One cup of fresh peas provides 7 grams of fiber, including soluble fiber which may reduce LDL cholesterol.
Spinach – Rich in anti-oxidants that protect vision including beta-carotene, vitamin C, vitamin E, lutein & zeaxanthin.
October is a month that is known for pumpkin picking, hayrides and beautiful fall foliage. The month...
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