Fall is traditionally cranberry harvest season, but with a two-month shelf life, you can reap the benefits of this nutrient-rich berry well into winter! Not only do cranberries contain both phytonutrients with antioxidant properties, but they’re also a good source of vitamins A and C. Plus, they’re packed full of fiber, which can help regulate healthy bowel function and lower blood sugar.
Known as one of the most common forms of winter squashes, butternut squash is a nutrient powerhouse you can easily add into your winter wonder-foods. It’s an excellent source of potassium, fiber, vitamins A and C and beta-carotenes, which can help contribute to better energy levels and increased immune system function.
Cabbage is super versatile and easy to incorporate into many dishes. It’s rich in fiber and a little over one cup almost meets the RDI for vitamin K, which promotes healthy digestion and blood health respectively. It’s also a good source of vitamin C, necessary to collagen production and healthy skin and bones.
Legumes like split peas, chickpeas, kidney beans and lentils contain a wide variety of nutrients. They’re rich in fiber and a good source of iron, calcium, zinc and magnesium. They boast antioxidant and anti-inflammatory properties and can contribute to better cardiovascular health.
It’s estimated that up to 40 percent of US adults aren’t getting enough vitamin D—a nutrient necessity that aids calcium absorption to help build strong bones. And while the best source of vitamin D is direct sunlight, sometimes in the winter months, that’s just not an option. Fatty fish, like wild-caught Alaskan salmon, freshwater Coho salmon and Atlantic mackerel are great nutritional sources instead!