5 New Superfoods to Eat in 2016 12/01/2016, Health & Lifestyle
Avocado, coconut oil and kale are just a few of the superfoods which held the limelight in 2015. But there are some surprising superfood stars we should pay attention to this year. ‘Superfood’ generally refers to foods that contain particularly high levels of minerals and vitamins. They can also be a source of antioxidants, protecting our bodies from cell damage and aiding in the prevention of disease. In short, these are foods which are worth getting to know.
- Black Beans
A small but mighty superfood – beans make you feel energized and leave you feeling fuller for longer than almost any other food. This is due to their high fibre content, black beans containing the highest of any bean, and the highly complex form of carbohydrate they contain which can take your body a long time to convert to energy. They also boast a high protein content with none of the saturated fats contained in meat based protein sources.
Vitamin-packed seaweed is not only a concentrated source of calcium and iodine, it has also been found to have natural antioxidant properties. It also contains anti-viral, anti-bacterial, and anti-inflammatory properties. Try soaking this arame for 10 minutes before adding to your noodles, salads, or lightly cooking in stir-fries.
The humble mushroom is more super than you might think. One serving contains 20% of your daily requirement of eight essential nutrients. They’re rich in vitamin D and are a great way to add flavour to dishes in place of cholesterol-raising salt.
- Plant-based (affordable) Proteins
Think lentils, mung beans and peanuts for a protein fix that’s affordable, low in saturated fat and of course, delicious. Try making a lentil dhal by cooking lentils with turmeric and butter, before mixing in an aromatic fried mixture of cumin seeds, garlic, onion, and chillies (if you like a bit of heat).
If you’re not familiar with it, kohlrabi is a type of root vegetable whose name literally translates as ‘cabbage turnip’. It’s a rich source of vitamin C, vital for healthy connective tissue and boosting immunity. It can be eaten raw or cooked and has a light, slightly sweet flavour that is milder than that of both a cabbage and a turnip.
Written by Jenna Freeman (fresh-range Category Marketing Manager)