Green Beans
Green beans are a good source of vitamin A, vitamin C, vitamin K, fiber and they get their bright green color from the antioxidant chlorophyll.
One cup of cooked boiled green beans pack in 4 grams of fiber, including soluble fiber which has been shown to lower LDL, also known as the “bad cholesterol.” The longer you cook them the quicker they lose their vibrancy. To reap the most nutrition, you’ll want to eat fresh green beans as soon as you can after purchasing. Steam, sauté or serve them raw as a side or added to salads.
Beets
Beets are an antioxidant-packed, anti-inflammatory vegetable that’s been shown in research to have positive effects on metabolic disorders, including hypertension and insulin resistance. They’ve also gained popularity lately due to recent research indicating the nitrates found in beetroot juice may improve athletic performance. In addition, beets are rich in folate which is needed to help produce healthy red blood cells. You can steam, roast or pickle beets, but they can also be enjoyed in their raw form. Don’t like the taste? Just wait until you try our recipes for zesty beet dip or fudgy beet brownies.