Capital Region | Capital Health | Spring 2018

crmc.org 7 You can read more healthy living tips at crmc.org . Click on “Health Resources,” then “Health Library.” From spring’s first asparagus to fall’s butternut squash, farmers markets and backyard gardens are chock-full of nutritious food. Doctors have long recommended plenty of produce in a variety of colors as a key part of a healthy diet. One way to achieve that goal: Eat what’s in season. With seasonal produce, you’ll get more than great-tasting meals. Eating a lot of fruits and vegetables may help lower your risk of heart disease, stroke and certain cancers. Produce can also help you maintain a healthy weight, because fruits and vegetables are often high in fiber and low in calories. Imagine a rainbow The American Cancer Society recommends eating at least 2½ cups of fruits and veggies each day. To get a healthy variety, choose produce in a rainbow of colors—such as orange carrots, green kale and red beets—and don’t be afraid to try new items. Different kinds of produce also offer different vitamins and minerals. For example, the following foods are good sources of nutrients: w w Artichokes, beans and lentils—fiber. w w Spinach and asparagus—folate. w w Sweet potatoes, white potatoes and bananas—potassium. w w Apricots, carrots, grapefruit and tomatoes—vitamin A. w w Broccoli, strawberries, cauliflower and cantaloupe—vitamin C. When possible, foods, not supplements, are the best sources of these nutrients. That’s because produce is packed with other naturally occurring substances that are good for you too. Additional sources: American Heart Association; Centers for Disease Control and Prevention; Produce for Better Health Foundation Seasonal goodness FOR YOUR HEALTH