Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Thursday, October 3, 2013

Flavonoids-A Benefit of Eating Fall Vegetables

Flavonoids – A Benefit of Eating Fall Vegetables

With the warm temperatures we have been experiencing in Green Bay, gardens continue to produce a variety of vegetables. These colorful vegetables can add flavor, color and health benefits to our diets. One health benefit is flavonoids.

Flavonoids are compounds found in plants that are believed to have a positive impact on health. Flavonoids are also plant pigments that contribute the brilliant and beautiful colors found in plants – especially oranges, yellows, and reds. Scientists estimate that there are literally over 6,000 flavonoids found in plants.

In some studies, intake of foods rich in flavonoids has been associated with a decreased risk of chronic diseases such as cancer, heart disease, asthma, and stroke. Flavonoids are also believed to boost the immune system, promote longevity and protect brain health.

What foods provide flavonoids? Flavonoids are found in almost all plants, including herbs, fruits, vegetables, legumes, red wine, tea and chocolate. Some fall favorites include apples, winter squash, grapes, nuts, grains and berries (aronia berry or cranberry).

How can I get more flavonoids in my diet?
• Eat a diet rich in a variety of whole, unprocessed fruits and vegetables.
• Try new recipes featuring a variety of vegetables.
• Roasting vegetables is a great way to eat a colorful variety of vegetables.
• Don’t overcook vegetables and use a minimal amount of water to the pan.

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