There is a need to eat real nourishing foods for our health and well-being. Here Erin Brodwin reflects on ‘superfoods' for nutrition. As a marketing tool the term ‘superfood' started being used during the late 20th and early 21th centuries. They focused on selling dietary supplements, specific foods, self-help books regarding fad diets, and foods with selected food additives. It was done with a promise to improve health, however, the marketing of these products came with higher prices. They are often sold or promoted with having the ability to cure or prevent diseases, including cancer. However, the so-called ‘superfood' cannot replace a healthy and balanced diet. The suggested benefits of foods described as ‘superfoods' are not supported by scientific studies or they are disputed. Some of the real healthiest foods are listed here:
“Thanks to some of the scientists at America's foremost public health institution, you don't have to search too hard to find them. The folks at the Centers for Disease Control and Prevention ranked the following items in order of how much nutrition they pack per calorie. Not only do studies suggest that people who eat more of these foods tend to be thinner and live longer than those who rarely or never eat them, they are also linked with a reduced risk of chronic diseases like heart disease and diabetes . So start adding them to your diet.
Cabbage and its cousin Chinese cabbage are rich in calcium, iron, fiber, folate, and vitamins, and very low in calories — 22 for a cup of the regular variety served raw and just nine for a cup of the Chinese variety served raw.
Cauliflower is rich in fiber and folate, vitamins B6, C, K, and potassium. A cup of chopped, raw cauliflower has just 27 calories, 3 grams of fiber, and 2 grams of protein. Toss some in your next curry.
Kohlrabi — an off-white veggie you've probably never heard of — is high in fiber, folate, vitamins C and B6, and potassium. A cup of it raw packs just 37 calories but a whopping 5 grams of fiber. Try it baked.
Scallions, known for their crunchy texture and poignant flavor, are low in calories (just 32 for a whole cup ) but high in nutrients like vitamins A and C. Try chopping up a few and adding them to salads.
A member of the cabbage family, brussels sprouts contain compounds called glucosinolates and isothiocyanates that may help reduce the risk of certain cancers, according to a study published in the Journal of Food Science.
Brussels are also high in fiber, folate, vitamins A, C, K, and B6, iron, and potassium. A cup of them boiled has around 56 calories and packs some protein too.
The naturally deep orange hue of a pumpkin is a good indication of its richness in beta-carotene or vitamin A, which plays a key role in preserving our vision, especially at night . Plus, they're high in potassium (a cup of boiled, mashed pumpkin packs more than a banana), fiber, vitamins B6, C, E, and iron, and they can be baked into a yummy fall gratin.
Several studies suggest a link between crunchy veggies like broccoli and a reduced risk of certain cancers and other chronic diseases.
Plus the miniature trees are high in vitamin C and folate, which is especially important for women who'd like to get pregnant one day. So try tossing a few stalks in your next stir-fry.”
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