5 Foods Dietitians Suggest You Stock Up on in April

5 Foods Dietitians Suggest You Stock Up on in April

1. Avocados

In the United States, avocado season begins in April. Avocados are a terrific method to increase your intake of heart-healthy fiber and folate, in addition to being a source of heart-healthy lipids. Actually, a quarter of an avocado only has 2.5 grams of satisfying fiber. Additionally, due of their heart-healthy fats, avocados are a terrific way to improve your intake of fat-soluble vitamins like A, D, E, and K found in other foods.

2. Asparagus

Dietitians love this seasonal food selection. Three grams of fiber, three grams of protein, and 56 milligrams of vitamin K, which strengthens bones, are included in one cup of raw asparagus. This is more than half of the daily recommended consumption for adults. The vegetable also contains potassium, phosphate, and vitamins A and C.

But the benefits of this vegetable don’t end there. According to registered dietitian Cara Harbstreet, M.S., RD of Street Smart Nutrition, asparagus is a good source of prebiotic fiber. Prebiotic fiber is essential for nourishing your gut’s beneficial microorganisms.

Add some brilliant color and texture to your springtime dishes with asparagus, such as salads, pastas, quiches, and mouthwatering sides.

3. Edamame

Since edamame is always available in the freezer area, April is National Soy Foods Month. Nutritionists will find that edamame is a great addition to any well-stocked kitchen. According to Harbstreet, “foods made from soy, like edamame, are heart-healthy and may be protective against certain types of cancer.”

When it comes to edamame’s health advantages, a ½-cup portion of the shelled beans offers 3 grams of satisfying fiber, 7 grams of protein, and a significant amount of iron. According to Harbstreet, “edamame adds plant-based protein, fiber, and other key nutrients to spring salads, dips, snacks, and more.” Edamame makes a great plant-based snack on its own, but it’s also a simple addition to spring salads.

4. Radishes

These little, powerful red (and pink and white) beauties may transform salads or elevate toast when pickled and added. They are small but potent. According to Harbstreet, fresh radishes are at their best in the spring, but they are available all year round. They come in a wide range of flavors, from mild and somewhat sweet to harsh and peppery, according to her. Furthermore, since radishes belong to the mustard family, the green tops can also be eaten.

Radishes are a great source of nutrients, and you can eat them raw or roasted in a salad. Slicing and serving raw radishes into a half-cup yields only 9 calories and 1 gram of satisfying fiber, along with other minerals like vitamin C and potassium. Combine them in a salad to showcase their unadulterated beauty.

5. Sweet Potatoes

Even if the sunshine is making a comeback for the root veggies, pantry essentials like sweet potatoes still have a place in your kitchen. Sweet potatoes are often associated with fall and winter, but because of the curing and storing process, they may be found all year long, according to Sarah Schlichter, M.P.H., RDN.

Sweet potatoes are a great source of nutrients in any season. A cup of diced sweet potato has 3 grams of satisfying fiber and is a great way to get vitamin A, which is necessary for healthy immune system function, reproduction, and vision.

Schlichter notes that sweet potatoes “pair beautifully with several spring favorites, like citrus fruits, greens, mushrooms and beets.”

Sanchita Patil

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