Eating Seasonally

You’ve probably heard that you should  “eat seasonally” and there’s good reason for it! Produce that’s in season is cheaper, full of nutrients and minerals and you’re supporting local farmers rather than relying on imported fruits and veg that are out of season. Eating seasonal produce is easier on the environment too as produce is grown without the need for pesticides and genetic modification.

Below is a breakdown of some of the produce that’s in season this autumn in Australia and the health benefits:

BANANAS – High in potassium, a mineral electrolyte that keeps electricity flowing throughout your body, which is required to keep your heart beating, and pectin (a form of fibre).

FIGS – Contain a wealth of nutrients including vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chlorine.

GRAPES – Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon.

KAKADU PLUM – Kakadu Plum has the highest recorded levels of Vitamin C of any food in the world and is also high in zinc.

APPLES – Full of antioxidants, helps lower cholesterol and decreases risk of diabetes due to high soluble fibre content which helps curb blood sugar swings.

BRUSSEL SPROUTS – contains more than half your daily recommended intake of vitamin K, great source of folate and good source of iron.

PARSNIPS – Rich in potassium  & good source of fibre.

PEARS – Good source of vitamin C, copper and fibre.

NECTARINES – High in Beta-carotene and Vitamin A, Vitamin C, fibre and potassium .

PLUMS – Plums help increase the absorption of iron into the body, which may be due to the fact that they are a good source of vitamin C. Have a plum with your Wattleseed, which is super high in iron and protein!

CAULIFLOWER – contains phytonutrients that can lower cholesterol and a great source of vitamin C.

PUMPKIN – rich in potassium, more than 20% of your daily recommended intake of fibre and a good source of B vitamins.

SWEET POTATOES – Excellent source of vitamin A, good source of iron, low GI and anti-inflammatory benefits.

QUINCES – A rich source of vitamin C, zinc, potassium, copper, iron, and dietary fiber. Also, quince is rich in certain organic compounds like catechin, epicatechin, limonene, and various other phytonutrients.

POMEGRANATES – high in antioxidants, good source of vitamin C and folate

KIWIFRUIT – Containing almost 20 vital nutrients, including five times the vitamin C of an orange in one serving, and is also rich in vitamin A, K, E and B, potassium, copper, folate, and fibre.

LEMONS – High in vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. Lemons contain flavonoids, which are composites that contain antioxidant and cancer fighting properties. Lemons help to prevent diabetes, constipation, high blood pressure, fever, indigestion and many other problems.

 

Nutrition