W H AT ’ S I N S E A S O N T H I S FA L L ? G E T M O R E N U T R I E N T S B Y E A T I N G S E A S O N A L V E G G I E S

B R O C C O L I

• Also part of the Brassica Oleracea species

• Fantastic source of vitamin C, vitamin A, vitamin K, folate, fiber, and antioxidants and actually is the most healthy in its raw state.

• Has the most nutritional value when it is raw

S W E E T P O TAT O E S

• High in Vitamin A, beta carotenes, minerals, iron, calcium, and potassium.

• The darker the flesh, the more beta carotene the root contains

• Interesting fact: The greens of the sweet potato have more nutritional value than the root

B R U S S E L S S P R O U T S

• Excellent source of protein, fiber, Vitamin K, and Vitamin C.

• Consumption prevents bone loss, anemia, colon,and prostate cancers.

W I N T E R S Q U A S H

• Despite the name, they are mostly harvested in September & October

• They are low in calories and a great source of Vitamins A, B3, B5, B6, and C

• As with the sweet potatoes, the darker the skink the higher the levels of beta-carotene

K A L E

• Part of the Brassica Oleracea species

• High in vitamins A, K, C, and B-6.

• Humans need Vitamin A for healthy skin and excellent vision

• Vitamin K promotes bone health

• Research links Vitamin C to limiting neuronal damage in the brain

• Our bodies use Vitamin B-6 to increase our metabolism.