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Steaming it lightly can help retain its nutrients while keeping its texture pleasant.
5. Spinach
Spinach contains folate, vitamin C, vitamin A precursors, iron, and other nutrients.
Add it to omelets, soups, salads, smoothies, or pasta dishes.
6. Sweet Potatoes
Sweet potatoes are rich in beta-carotene, which the body can convert into vitamin A.
Vitamin A plays an important role in maintaining normal immune function.
7. Carrots
Like sweet potatoes, carrots are an excellent source of beta-carotene.
They’re simple to snack on and work well in soups, salads, stews, and roasted vegetable dishes.
8. Garlic
Garlic has been used in cooking and traditional food practices for centuries.
It contains sulfur-containing compounds that researchers have studied for their potential biological effects.
Use it to add flavor to vegetables, soups, sauces, meat, and legumes.
9. Ginger
Fresh ginger contains naturally occurring plant compounds and can add plenty of flavor without relying on excess salt or sugar.
Try it in stir-fries, soups, teas, or homemade dressings.
10. Yogurt
Yogurt can provide protein, calcium, and, depending on the product, live cultures.
Look for plain varieties with live cultures and less added sugar.
11. Eggs
Eggs are a convenient source of high-quality protein and provide several vitamins and minerals.
Protein is important because your body needs adequate protein to maintain and repair tissues.