Beet. Very rich in folic acid and red pigments that help prevent cancer. You can eat it raw and grated fresh salad. Store in a cold because the heat makes it lose its antioxidant power.
Cabbage. Loaded with nutrients like sulforaphane, which also help prevent cancer. It can be consumed in Asian-style salad or as a substitute for the crisp lettuce on burgers and sandwiches.
Beet. A leafy green vegetable packed with carotenoids that protect aging eyes. As simple as cut and fry in olive oil. If you put ham tacos to die.
Cinnamon. Help control blood sugar and cholesterol. The sprinkle on the coffee or breakfast cereals.
Pomegranate juice. Helps lower blood pressure and is loaded with antioxidants. Drunk should be used. Personally crush the beans in a blender at low speed and then strain.
Prunes. They are like prunes, but they’re packed with antioxidants. They can be eaten wrapped in prosciutto and baked, or just raw.
Pumpkin seeds. The most nutritious part of the pumpkin. Much magnesium (high levels of this mineral are associated with reduced risk of premature death). You can use them in salads or as pipes.
Sardines. Eating healthy can. Rich in Omega-3, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese, as well as a vitamin B. You can bring the body of canned sardines in olive oil or traditional grilled sardines. In salads, on toast or mashed with dijon mustard and onions.
Turmeric. The queen of spices. Anti-inflammatory and anticancer properties. Ideal for scrambled eggs or in any vegetable dish.
Frozen blueberries. Although the process of freezing can degrade some nutrients in fruits and vegetables, frozen blueberries are available year round and do not spoil. They are associated with better memory in animal studies. The `you can mix with yogurt or soy milk and sprinkled with chopped almonds.
Pumpkin. High in fiber and immune system stimulants (vitamin A). Fill a lot and just have calories. Eating cooked with a little olive oil, cinnamon and nutmeg. You can also add vegetables to soups and stews.
Tags: Eating healthy, Folic Acid, Frozen blueberries, green vegetable, Pumpkin
