7 April Superfoods


Lord of Penmai
Jul 5, 2011
7 April Superfoods

Spring! It's here to stay! (Well, at least we think it is.)

As are an ever-increasing number of healthy and delicious fruits and veggies -- foods that can help boost your energy and put some pep in your step so you can get out there and actually, you know, do stuff now that the season has changed.

Here are a list of some of the top superfoods that are at their best in April. Any we overlooked? Tell us below!

Why we love them:
Tart, tangy limes pack a ton of flavor despite the fact that they are relatively compact. They're also wee nutritional powerhouses, providing lots of dietary fiber and Vitamin C.

How to enjoy:
While many people's thoughts go straight to key lime pie (we're with you), there are loads of other options when it comes to enjoying this juicy fruit. Use limes to flavor fish or poultry, pop some into a fruit salad or squeeze some to season a fresh, spring soup.


Why we love it:
Kohlrabi is a member of the cabbage family that has actually been in the U.S. for years and years, despite the fact that it's not particularly well known. It is a good source of nutrients like thiamin and folate, Self's NutritionData points out, in addition to potassium and Vitamin B6.

How to enjoy:
The New York Times recently delved into that question in-depth, suggesting that the "crisp, juicy vegetable" is equally delicious cooked or raw. As for recipes, they suggested kohlrabi home fries, as well as a Greek-style pie.

Why we love them:
Aside from the fact that perhaps no other fruit smacks so distinctly of the warmer-weather months? "Strawberries have more anti-aging vitamin C per serving than oranges or grapefruit," Health.com points out. As we've written before, they can also serve as a natural teeth whitener, thanks to an enzyme called malic acid.

How to enjoy them:
Just rinse and eat! Or slice slice them into a fruit salad, use them to top off desserts, or throw them into salads for a little bit of sweet juiciness.

Why we love them:
Leeks are in the same family as onions and they're similarly flavorful, but milder -- a welcome break for those who find onions to be too strong. They also pack plenty of good stuff in them, nutrition-wise: According to Livestrong, leeks are high in potassium and Vitamin C and also provide folate, which studies have suggested can help reduce risk of coronary heart disease.

How to enjoy:
Braised! Or in soups! Maybe accompanying salmon for dinner or tossed into a pasta! Given their zesty but not-overpowering flavor, there are scads of recipes out there that use leeks.

Swiss Chard
Why we love it:
By now, we all know that leafy greens are good for us, but chard is particularly impressive when it comes to nutritional benefits. As Livestrong points out, a serving -- typically a cup -- contains far more than your daily value for Vitamin K, in addition to healthy doses of Vitamins A and C.

How to enjoy:
Swiss chard makes for a great base for salads (just remove the stems first), or you can enjoy it cooked (think boiled or steamed). Another option? Toss some chard into your next frittata to add a boost of healthy, nutrient-packed greens.


Why we love it:
In addition to jelly beans and eggs, asparagus is one of the hallmark (and healthy) foods of Easter -- with good reason: It's tasty, at its best in early spring and full of all kinds of nutrients. Asparagus is packed with antioxidants, Eating Well reports, and can help serve as a natural diuretic.

How to enjoy:
Enjoy all of asparagus' natural deliciousness and just try it steamed, with little accoutrement.

Why we love it:
"Guava is a sweet, pink tropical fruit that is not only rich in taste, but also in vitamins A and C, potassium and magnesium," Rania Batayneh, MPH, a nutritionist and owner of Essential Nutrition for You told Shape magazine. "Some varieties have extremely high levels of the antioxidant lycopene, which may prevent coronary artery disease."

How to enjoy:
You can just enjoy guava fresh, as-is, or try chopping and tossing some into a salsa.

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