Array of fruits known as vegetables/Wikipedia
Fresh vegetables are packed with vitamins & minerals. Here are some benefits of five of this season’s best vegetables:
Celery contains vitamins A, B-complex and C. It also contains choline, magnesium, manganese, iron, iodine, copper, potassium, calcium, sulfur, sodium and phosphorus. It is one of the best sources for sodium for those who are not able to use regular table salt in their diet.
Celery helps to regulate the nervous system, aids in digestion, acts as a diuretic, assists in kidney and liver function, can help lower blood pressure and may be effective in controlling headaches or dizzy spells. It is also useful for weight loss.
Use in soups, chopped with salads or other vegetables.
Corn is a brain food. It provides vitamins A, B and C as well as potassium, phosphorus, iron, zinc, potassium and magnesium. It is also high in fiber. Yellow corn contains the most nutrients. Cornmeal makes a complete protein when mixed with lysine.
Use cooked in salads, whole on the cob or even grilled on the BBQ.
Unfortunately corn can also produce allergies. Avoid using corn if you have digestive problems or are trying to lose weight.
Cucumbers are high in vitamin C and B1, calcium, potassium, sulfur and sodium. They also contain vitamin B2. They are beneficial for circulation, aid in digestion, regulating blood pressure, help to lower blood sugar and are useful for eye problems and depression.
Use in salads, mixed with plain yogurt or sour cream or combine with celery to make a fresh and cooling summer juice drink.
Tomatoes while an actual fruit, is used as a vegetable. They are high in vitamin C. It also contains lycopene, a type of carotene that may contribute to its anti-carcinogenic properties. It is helpful to neutralize uric acid, aids in cleansing toxins and can help prevent appendicitis and digestive disorders.
Use diced in salads; puree for making sauce, or slice with onion and marinate in olive oil & vinegar.
For those suffering from arthritis, tomatoes should be avoided as they are part of the night shade variety of vegetables.
Summer Squash & Zucchini also used as vegetables are actually fruits as well. They are very high in vitamin A and low in calories. Squash helps to heal inflammation, relieves pain, soothes the stomach. A diet high in squash helps reduce the risk for cancer, hypertension and stroke.
They are good in casseroles, sweet breads, frittatas or omelets, cakes or muffins. They can also be baked, sauteed or steamed.
For more info: Local Foods localfoods.about.com/od/searchbyregion/a/idahoseasons.htm ; Healthy Eating made easy www.healthy-eating-made-easy.com/seasonal-fruit-and-vegetables.html
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