7. Broccoli
Broccoli is a cruciferous vegetable related to cabbage, kale and cauliflower that gets its healthy rep due to the fact that it’s high in micronutrients, including vitamins C, A and K. In fact, one half cup of raw, chopped broccoli provides 43% of the daily value of vitamin C.
Another benefit of broccoli is that it also contains the phytochemical sulforaphane, which may help prevent against various types of cancer. In addition, it’s filled with other powerful antioxidants like lutein, beta-carotene and zeaxanthin, which may decrease the risk for age-related macular degeneration and support overall eye health. Eat it raw, grilled or steamed versus boiled to reap even bigger nutritional benefits.
8. Mushrooms
Mushrooms are technically fungi and they come in many varieties that differ in shape, size, taste and color. The most commonly eaten mushrooms include shiitake, portobello, oyster and white mushrooms (a.k.a. “button”).
The benefits of mushrooms are vast. To start, mushrooms are rich in B vitamins niacin, riboflavin, and pantothenic acid, which each have unique role to play in your body (including making red blood cells, improving digestion and maintaining healthy skin).
Due to numerous bioactive compounds, consuming mushrooms might also support cognition, heart health and disease prevention. Mushrooms are also the only non-animal food product with bioavailable vitamin D, making them a great option for vegans and vegetarians. Swap ’em in as a replacement for meat, or enjoy them grilled, sautéed or steamed.