Believe it or not, artichokes are one of the top vegetables in terms of antioxidant content. While you may not reap the benefits of artichokes by diving face first into a bowl of spinach artichoke dip, eating artichokes provides you with a lot of vitamin C, A, K, and more. Some artichoke extract supplements, which provide concentration of the vegetable’s protective compounds, include cynarin, chlorogenic acid, cymaroside, and luteolin. 

Due to the high fiber content and rich phytonutrient profile, artichokes are great for overall health. Some research shows that the compounds may help prevent serious conditions such as cancer and heart disease. They have also proven to positively impact digestive function. On top of all that, artichokes taste great, they are low in carbs, and are quite versatile. 

Because some compounds in artichokes have heart-promoting benefits, artichoke extract supplements have risen in popularity in recent years. These supplements are largely derived from the antioxidants and phytonutrients found in the leaves. Leaf extracts of the artichoke plant have liver-protectant properties, in addition to anti-carcinogenic, antioxidant, anti-viral, and antibacterial activity. 

Artichoke Nutrition

Available nutritional data indicates that a one-cup serving of cooked artichoke contains approximately:

• Calories: 90
• Fiber: 9.7 grams (g)
• Total carbohydrates: 20.2 g
• Total fat: 0.6 g
• Sugar: 1.7 g
• Protein: 4.9 g
• Sodium: 299 milligrams (mg)
• Riboflavin: 0.2 mg
• Folate: 151 micrograms (mcg)
• Magnesium: 71.4 mg
• Vitamin K: 25.2 mcg
• Potassium: 124 mg
• Zinc: 0.7 mg
• Calcium: 37.7 mg
• Niacin: 1.9 mg

Artichokes also contain some choline, vitamin A, selenium, beta-carotene, lutein, vitamin E, and zeaxanthin. Although artichokes provide many essential nutrients, they are particularly high in folate and vitamin K. Continue reading to learn more about their health benefits. 

They Protect Heart Health

Research shows that consuming artichokes and artichoke extract may help reduce unhealthy cholesterol levels and high blood pressure. People with high cholesterol have a higher risk of developing heart disease and experiencing stroke. Artichokes contain cynarin, a powerful substance that may help naturally bring cholesterol into a healthy range. Research indicates that the lipidic- and glycemic-reducing action of artichokes also helps protect against coronary heart disease. In a double-blind, randomized, controlled trial, researchers observed participants who supplemented with artichoke leaf extract. At the end of the study, participants experienced reductions in total cholesterol and triglyceride concentrations. 

They Are Rich In Fiber

Fiber is necessary for optimal digestive and heart function. Fiber can help relieve conditions like constipation and diarrhea, and it helps the body detox itself of extra  cholesterol, sugar, and toxins. A high-fiber diet has been associated with maintaining a healthy weight, in addition to reducing the risk of conditions like colon cancer and heart disease, among others. Fiber is the substance that pulls food through the intestines. Without fiber, you can suffer from digestive issues like constipation, energy spikes and dips, weight gain, bloating, mood swings, and feeling overly hungry.

They Provide Iron And May Help Prevent Anemia

The general consensus is that you can only obtain iron from animal foods, such as beef, eggs, and poultry. There are many plant-based foods, such as artichokes, that provide a good amount of iron. Iron deficiency is more common in women, especially premenopausal women, and children. Low levels of iron can cause fatigue, poor concentration, weak immune function, and digestive disorders. Ongoing low iron levels can lead to anemia, which occurs when the body cannot produce enough hemoglobin. As a result, red blood cells are not able to properly distribute oxygen throughout the body. That’s why eating iron-rich foods can help prevent anemia and other symptoms associated with iron deficiency. 

They May Improve Skin Health

If you do not consume enough vitamins C and E, the body cannot produce enough collagen. That may put you at risk for premature aging and other skin-related conditions. Artichokes supply these nutrients, in addition to other skin-nourishing antioxidants, that help fight free radicals that compromise skin health. The positive effects that artichokes have on the digestive tract also mean that they positively influence the immune system, which inadvertently helps the overall health of the skin. 

They May Help With Diabetes

Due to the high fiber levels, artichokes may help regulate blood sugar, which can help you avoid spikes and dips in insulin, which can be problematic for diabetics. The fiber in artichokes helps the body absorb glucose more slowly. Because the body does not digest fiber, it does not require insulin, so your fiber intake doesn’t count toward your total carb or glucose intake for the day. One randomized, double-blind, placebo-controlled trial investigated artichoke leaf extract in 80 patients with metabolic syndrome. After 12 weeks of supplementation, participants experienced significant reductions in fasting insulin levels, in addition to improved insulin resistance.

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Tender, flavorful, and surprisingly powerful – artichoke hearts are one of the most underrated vegetables when it comes to supporting overall health. Artichokes contain natural plant compounds and antioxidants that help support liver function and assist the body’s natural detoxification processes. They’re also a great source of dietary fiber, which helps support healthy digestion, gut health, and feelings of fullness. Fiber-rich foods like artichokes can play an important role in maintaining balanced digestion and supporting heart health as part of a healthy lifestyle. Artichokes have been used for generations in natural wellness traditions for their potential to support the liver and digestive system. Whether added to salads, bowls, or plant-based meals, artichoke hearts are a delicious way to incorporate nutrient-dense vegetables into your routine. At Dherbs, we believe whole foods and herbal support can work together to help the body thrive and maintain balance.

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Potatoes, turnips, beets, and other root vegetables have been staple foods in many cultures for thousands of years. Some records indicate that sweet potatoes, among other root vegetables, were integral in folk medicine over 5,000 years ago. Root vegetables have supported undernourished populations since ancient times. The reason for that is because starchy root vegetables provide vital vitamins and minerals, fiber, and they are easy to prepare. Plus, they are usually very inexpensive and easy to grow.

Root vegetables, also known as tubers, grow underground, with many of them ripening throughout fall and early winter. Technically speaking, not all root vegetables are tubers; rather, the term “tuber” is commonly used to describe a lot of root vegetables. Bulbs, corms, and rhizomes are also categories of root vegetables. Some of the most common types of root vegetables include:

• Beets
• Carrots
• Potatoes
• Fennel
• Jerusalem artichokes
• Sweet potatoes
• Turnips
• Radishes
• Celeriac 
• Yams
• Parsnips
• Jicama
• Horseradish

Russet Potatoes

White, Russet, or Idaho potatoes are the classic potatoes you know and love. They get a bad rap, but the truth is that they are the largest contributors of vegetable phenolics and antioxidants to the American Diet. The problem is usually with how you prepare them. Frying them and adding copious amounts of butter or dairy can negate the health benefits. White potatoes are rich sources of potassium, which is essential for supporting bone and heart health. They also contain manganese, an integral mineral for nerve and bone health. 

Parsnips

Belonging to the same family as carrots, parsley, and celery, parsnips offer similar nutrients to those foods. They are an excellent source of folate, fiber, potassium, and vitamin C. Researchers state that most of the fiber in parsnips is soluble, which is linked to a lower risk of diabetes and high cholesterol. One serving of parsnip provides a good amount of folate, which helps increase energy, enhance metabolism, and contributes to healthy nervous system function. Folate also aids with the synthesis of DNA and red blood cell formation.

Rutabaga

Have you ever seen those purple and white bulbs in the produce section? Rutabagas are a cross between cabbage and turnips, so they provide similar benefits, such as lots of fiber and vitamin C. They are high in zinc, which plays a role in immune health, brain function, metabolism, mood regulation, and protection for physiological stress. They taste similar to turnips and white potatoes, and they come out great when roasted and caramelized. 

Sweet Potatoes

Sweet potatoes are some of the most popular root vegetables, and particularly tasty as well. They offer a lot of vitamin A (one of the best plant sources), potassium, vitamin B5, vitamin C, lots of fiber, and slow-absorbing starch. They also offer lots of beneficial antioxidant compounds, including chlorogenic acid and anthocyanins. Even though they have “sweet” in the name, they have a lower glycemic index than white potatoes, so they may help stabilize blood sugar levels. 

Carrots

Carrots are some of the most popular root vegetables in existence and can be enjoyed any number of ways. Shave them thinly into a salad, dip them into hummus, juice them, or roast or steam them. They are naturally rich in carotenoids, which help protect the eyes and skin. Carrots also contain the antioxidants lutein, zeaxanthin, and lycopene, in addition to vitamins C, D, E, & K, magnesium, calcium, and potassium. 

Beets

Scientists attribute the benefits of beets to their impressive antioxidant profile. They are naturally rich in betalain and have the highest oxygen radical absorbance capacity (ORAC) values of 27 vegetables commonly consumed in the United States. Some preliminary evidence suggests that beets may enhance endurance during athletic performance. They also contain nitrates, which the body can use for muscle recovery, improved circulation, and inflammation reduction. 

Jerusalem Artichokes

Jerusalem artichokes, or sunchokes, are an excellent source of fiber and protein, but have very few calories. They are also rich in vitamin A, potassium, and iron. In fact, Jerusalem artichokes are one of the highest plant-based sources of iron. They may help combat iron deficiency and may help support nerve health, red blood cell formation, and healthy metabolism.

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There are many people who like to start the year with a cleanse. It’s a fresh start, a chance to wipe the slate of holiday eating away. A cleanse is also a way to help promote weight loss, which is a common New Year’s resolution. The great thing about a cleanse, especially one like the Full Body Cleanse, is that it provides a clear plan for the user to succeed. But why reserve detoxification efforts for one time of year when you can aid the body’s detoxification processes with vegan foods year round?

What Is A Detox Food?

A detox food is something that assists the body in eliminating harmful toxins and waste. These foods not only have diverse nutritional profiles, but also powerful properties that aid detoxification. If you are feeling sluggish, for example, incorporating the foods in this article into your diet can give the body a helping hand. As a n added bonus, these vegan foods are naturally rich in antioxidants and fiber. They are low in saturated fat and cholesterol, while being rich in vitamins and minerals. Add the following foods to your plate to aid detoxification.

Beets

This vibrant red root veggie is one of the best detoxifying foods in the game. It works to push toxins out of the body while supporting the liver’s phase 2 detox. A healthy liver is necessary if you want to keep the body as clean as possible. The liver helps to cleanse the body, leading to better hormone balance, higher energy levels, and lower cholesterol levels. Beets are also rich in betaine, a potent antioxidant, and pectin, a fiber that clears boxing’s that the liver removes from the blood. Beets have also been known to aid immune function, fight inflammation, and assist with blood pressure management. 

Asparagus

Those green spears are not only tasty, but also incredibly good for you. Asparagus contains glutathione, which is an antioxidant that aids detoxification. Asparagus also contains iron, fiber, folate, and vitamins A, C, E, and K. Several studies confirm that asparagus may help lower blood pressure and promote healthy kidney and bladder function. 

Grapefruit

A grapefruit is not just a food that belongs on an elderly person’s breakfast plate. It is naturally rich in vitamins A, C, and B1, in addition to pantothenic acid, fiber, biotin, and potassium. Researchers note that the enzymes in grapefruit work to break down the fat in the body, which helps encourage weight loss. Due to the fact that grapefruit interacts with certain medications, please consult your healthcare professional before increasing or starting your grapefruit intake. 

Garlic

Many cultures have used garlic for its medicinal properties for hundreds of years. Historically, it was incorporated into herbal remedies to aid detoxification. Studies show that the vitamin C and other antioxidant compounds in garlic work to clean the blood, support immune function, and aid cholesterol reduction. The beauty of garlic is that you can incorporate it into your diet easily because it lends itself to myriad dishes. 

Artichokes

First of all, eating spinach artichoke dip with chips does not count, and it definitely doesn’t aid detoxification. If anything, it gets in the way! Artichokes work to clean the liver and kidneys, while also helping to purify the blood. Artichokes cantina cynarin, an antioxidant that helps the liver produce bile, expel toxins, and digest fat. They also contain silymarin, which works to protect liver cells and membranes, allowing the liver to do its job and prevent against liver toxicity. 

Ginger

Ginger is one of nature’s best medicinal plants, and it is especially helpful for the digestive system. Studies show that ginger helps to move toxins through the digestive tract more efficiently. That helps reduce gas and helps prevent bloating. Additionally, ginger is naturally rich in antioxidants, which protect your cells and boost immune function. A 2022 review found that the antioxidants identified in ginger may enhance or complement the treatment for obesity, diabetes, cardiovascular disease, and chronic kidney disease.

Broccoli

Broccoli, in addition to other cruciferous vegetables like cauliflower, Brussels sprouts, and cabbage, is a great food for supporting the liver. It is naturally rich in sulforaphane, a compound that helps fight off infectious cells in the body. Sulforaphane may also stimulate the liver to produce enzymes that aid with the detoxification. Broccoli also helps reduce inflammation throughout the body and promotes digestion by supporting a healthy microbiome.

If you are looking to aid detoxification during your efforts to go vegan, consider our Going Vegan 20-day Challenge. It has essential nutrients that many vegans struggle to get from foods alone, so it will only aid your dietary efforts and lifestyle shift. For a limited time (from 9/15/25 – 9/21/25), you can use code “GOVEGAN15” at checkout to get 15% off the product.

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Root vegetables are exactly what they sound like: edible plants that grow underground. The leaves and stems sprout above the ground, while the actual vegetable grows under the earth. Potatoes, carrots, onions, parsnips, and turnips, among many more, are the ones you are most likely familiar with. While all of these root vegetables exhibit several health benefits, some of them are healthier than others. 

Starchy root vegetables tend to provide nutrients like vitamin A, vitamin C, potassium, dietary fiber, and magnesium. They are versatile, easy to prepare, and inexpensive, depending on the variety you purchase. Strong evidence suggests that certain compounds in root vegetables may help fight diabetes, obesity, certain types of cancer, and other inflammatory-based disorders. 

During the chilly fall and winter nights, you can get creative with an assortment of fall and winter root vegetables. Many of the seasonal produce items during these seasons are root vegetables, so enjoy them while they are in season. Learn all about the healthiest root vegetables below.

Turnips

Turnips belong to the cruciferous vegetable family, meaning they are related to collard greens, Brussels sprouts, broccoli, kale, and cabbage. They are high in calcium, magnesium, potassium, and indoles, which are phytonutrients that exist in turnip greens. These phytonutrients may reduce cancer risk, especially in regards to prostate, lung, stomach, and colon cancers.

Ginger

Most root vegetables are technically called tubers, but ginger is in fact a rhizome. It’s a flowering plant native to China and it is closely related to turmeric and similar plants. One study monitored 1,278 pregnant women who consumed ginger as a way to combat morning sickness. The results indicated that ginger was effective at reducing both morning sickness and nausea. Ginger may also help reduce inflammation and fight free radicals, thanks to the compound gingerol. 

Garlic

Belonging to the allium family, which includes leeks, onions, chives, and shallots, garlic contains several important nutrients. Garlic is renowned for its medicinal properties, which many researchers attribute to allicin, the compound that releases upon crushing, mincing, or chopping the cloves. Several studies found that garlic can promote heart health by lowering blood pressure, total cholesterol, and triglyceride levels. Almost every dish improves when you add garlic, so eat more of it in your diet!

Sweet Potatoes

Sweet potatoes are vibrant, delicious, and incredibly versatile, going great in sweet and savory dishes. They are excellent sources of vitamins A & C, in addition to other antioxidants like beta-carotene, anthocyanins, and chlorogenic acid. The impressive vitamin A content prompted many researchers to study how sweet potatoes benefit the body. Many studies indicated that the vitamin A in sweet potatoes may help improve skin health, enhance immune function, and protect against vision loss. 

Rutabaga

Don’t let the appearance scare you away because the rutabaga is rich in many nutrients that benefit overall health. They are purple and whitish, being a cross between cabbage and turnips, so they provide similar health benefits. In addition to being a great source of vitamin C, the rutabaga is high in zinc, which plays a role in brain function, mood regulation, immune health, and more. 

Jerusalem Artichokes

Jerusalem artichokes, also known as sunchokes, offer lots of fiber and protein with very little calories. Just like sweet potatoes, Jerusalem artichokes are great sources of vitamin A, although they don’t contain as much as sweet potatoes. They are naturally rich in potassium and iron, an integral nutrient to obtain on a plant-based diet. Iron aids with red blood cell formation, healthy metabolism, and anemia prevention. 

Onions

Onions serve as a staple ingredient in many cuisines, often providing a great base flavor for sauces, soups, stews, and a variety of other dishes. One study found that eating 3.5 ounces of raw onion per day was able to reduce blood sugar levels in people with type 2 diabetes. Additionally research noted that onions may exhibit powerful anti-cancer properties. Some observational studies linked higher intake of onion to a lower risk of common types of cancer. 

Celeriac

Also known as celery root, celeriac is the bulbous root of celery. It is very easy to cook with and serves as an excellent alternative to potatoes. Celeriac is naturally rich in vitamin C, phosphorus, and vitamin K, offering 80% of your recommended daily intake of vitamin K in a one cup serving. Vitamin K is necessary for proper blood clotting, but the body also uses it for the function of osteocalcin, a protein hormone that plays a vital role in bone health.

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If the crisp air and golden-brown leaves didn’t clue you in, the addition of pumpkin spice lattes to coffee shop menus signal that fall is underway. Fall isn’t just about pumpkin-flavored foods and beverages, though. As you move further into the autumnal months, you start to see an assortment of fresh, fall produce in grocery stores. In addition to being hardy and nutrient-dense, many fall produce items burst with flavor. 

According to the Cleveland Clinic, a diet that incorporates fall fruits and vegetables, along with whole grains and legumes, supports a healthy heart. A 2020 study found that vegetarians who ate a diet rich in nuts, vegetables, and soy, experienced a lower risk of stroke than non-vegetarians who ate meat. Hopefully this incentivizes people to veg out from now on, especially on the fruits and vegetables detailed in this article. 

Shopping and cooking with seasonal ingredients is better for your health and the environment. The reason for this is because seasonal produce is at peak freshness and nutritional value, and typically from local farmers. This helps to reduce carbon footprint because not as much transportation is required to get the produce from the farm to your local grocery store. Depending on where you live, you may see different fall fruits and vegetables, but these are some of the best ones to eat no matter where you are. 

Eggplant

This low-calorie nightshade is a great source of fiber, antioxidants, vitamins, and minerals, especially potassium and vitamin B6. Eggplant is rich in anthocyanins, a type of pigment with antioxidant properties that give eggplant the signature purple hue. Nasunin, an anthocyanin in eggplant, may be effective at protecting cells against free radical damage. Adding more eggplant to your diet may also help decrease your risk of heart disease and improve blood sugar control. 

Brussels Sprouts

One cup of cooked Brussels sprouts contains 14% of the daily value (DV) of fiber. There is also a lot of evidence that indicates that these cruciferous vegetables may aid in your fight against cancer. Researchers attribute ability this to the glucosinolates in Brussels sprouts, which have cancer-preventative properties. Brussels sprouts may just be one of fall’s most underrated treats, and you can cook them or enjoy them raw. 

Cauliflower

Even though your mom always told you to eat green vegetables, you shouldn’t avoid cauliflower because of the bland color. Cauliflower happens to be an excellent source of fiber and potassium, two nutrients that aid with blood pressure regulation. Shockingly, most American adults don’t meet the recommended daily intake of either nutrient, but eating cauliflower can fight that statistic. Cauliflower is also an excellent source of vitamin C, which stimulates collagen production and enhances immune function.

Winter Squash

Don’t let the name fool you because “winter squash” is the umbrella term for squash harvested in the fall. Winter squash varieties include spaghetti squash, butternut squash, acorn squash, and more. Not only are these squash varieties rich in flavor and hardy, but they also provide lots of beta-carotene, magnesium, potassium, and fiber. According to food data, there are 5,920 micrograms (mcg) of beta-carotene in one cup of butternut squash. Beta-carotene is a plant pigment that the body converts to vitamin A, which is beneficial for immunity and eye health. Additionally, vitamin A supports healthy kidney, heart, and lung function, so get your dose of winter squash this fall. 

Artichokes

Unfortunately, many people eat artichokes in the unhealthiest way possible: in spinach artichoke dip. This dairy-rich, fattening appetizer has zero nutritional value from the artichoke or spinach. You can steam or grill artichokes, seasoning them with sea salt, garlic, pepper, olive oil, and lemon juice. Several studies indicate that, gram for gram, they contain more antioxidants than any other vegetable. 

Pears

People often overlook pears for some odd reason, despite their juicy, sweet flavor profile. Nutritionally, they are similar to apples, but they have more fiber. A medium pear offers about 20% of your DV of fiber, and it only is 101 calories. A small 2019 study monitored participants with metabolic syndrome, diabetes, high blood pressure and obesity. The participants ate two pears daily and were able to improve heart health and other markers of good health. Researchers noted that the fiber played a large role in this, as diets rich in fiber are linked to reduced risk of heart disease. 

Cranberries

Cranberries are only in season for a short while, so get your hands on them while the gettin’s good. They have a bright red hue and may be the quintessential fruit of fall. Just like eggplant, cranberries have anthocyanins that work to reduce oxidative stress in the body. This is very important because too much oxidative stress in the body increases the risk of Alzheimer’s disease and diabetes. One study found that participants who took a daily cranberry supplement (equating to one cup of cranberries) for twelve weeks experienced improved memory and lower LDL cholesterol. Dried cranberries are readily available, but the nutrients lie in the fresh varieties.

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What are the most common foods that come to mind when you think of protein? Meat, eggs, protein powder (it’s in the name!), seafood, and more are the typical go-to protein sources. If you exclusively rely on these foods for your protein needs, your overall health may suffer. While these food sources contain protein, they may not be high quality or rich with beneficial nutrients. As it turns out, there are many protein sources that people often overlook.

There are many surprising foods that pack a powerful protein punch. Most of these foods are plant-based, which is good news for anyone who follows a vegan or vegetarian diet. Not to mention, these overlooked protein sources are often easier for the body to absorb. When the body can easily process foods, it can absorb the nutrients a lot quicker. For example, your body can absorb the protein from hemp seeds more easily than the protein from red meat. 

How Much Protein Do You Need?

No matter what diet you subscribe to, it’s always best to give your body the healthiest foods. The recommended daily allowance for protein is about seven grams per 20 pounds of body weight. If a person weighs 140 pounds, they would need 50 grams of protein each day. That said, someone who ways 300 pounds may not need to follow that rule, because too much protein can harm the body. People who eat too much protein, especially if it comes from red meat or foods with saturated fats, can increase their risk of kidney stones, colon cancer, and heart disease. Focusing on plant-based protein options may not carry these same risks, though.

Unique Protein Sources

Artichoke Hearts

Originating in the Mediterranean, artichoke hearts exhibit offer four grams of protein per cup. In addition to their protein content, they also offer vitamin C, vitamin K, folate, vitamin B6, magnesium, potassium, fiber, and complex carbohydrates. While fresh artichokes are the best options, it takes several whole artichokes to yield one cup of artichoke hearts. There are many jarred varieties that you can purchase in stores. 

Lentils

Lentils are legendary legumes that come in several varieties. The most common lentils are green or red, and you can treat them both the same when it comes to cooking. Additionally, almost all lentil varieties offer similar nutritional values. They typically contain 115 calories, 8 grams of fiber, and 9 grams of protein per one-half cup of cooked lentils. Add them to a stew, soup, or transform them into a filling side dish.

Seaweed

Surprisingly, seaweed is one of the best plant-based sources of protein, offering up nine grams per cup. While the protein amount varies between seaweed varieties, they generally offer similar amounts. There are many ways way to consume seaweed, including seaweed salads, in poke bowls, in regular salads, or in the form of nori sheets. Keep in mind that you’ll have to eat a lot of nori sheets to get one serving of protein. For all the cooks out there, consider blending nori sheets in dips, pestos, or dressings as a salt substitute. 

Green Peas

Throughout the year, green peas are readily available in their frozen form. One cup of green peas offers up to eight grams of protein. The great thing about green peas is that you can add them to soups, stews, pastas, salads, or fried rice dishes. Keep in mind that these are not snow peas or sugar snap peas; these are green peas.

Spinach

Everyone can benefit from adding more leafy greens to their diet. Leafy greens like spinach, kale, collard greens, or chard are key components to healthy diets, as they offer vitamins, minerals, fiber, and protein. One cup of cooked spinach offers about five grams of protein. The best part about leafy greens like spinach is that they are low in calories!

Quinoa

Many people think quinoa is a grain because it’s advertised as an alternative to rice, pasta, and more. Quinoa is actually a seed that contains all the nine essential amino acids that the body needs. The body doesn’t make essential amino acids, so you need to obtain them from food sources. One cup of cooked quinoa contains eight grams of protein and five grams of fiber. 

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Dherbs.com Did You Know: Artichokes.

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This recipe is about to elevate your chef game! With delicate flavors that create a beautiful dance on your taste buds, these roasted artichokes are delectable and make for the perfect appetizer to a romantic evening.

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We live in a time in which convenience and efficiency is everything. Can you imagine walking into a grocery store and not seeing apples during the spring, or not being able to get your hands on watermelon in the winter? A high percentage of people in other parts of the world only consume produce that is grown seasonally, but importation and genetically modified organisms have made it so people can essentially walk into a grocery store and grab whatever produce item they want, whenever they want it.

If ever there were a season to embrace, it would be spring. The flowers are in bloom, trees have begun to regain their foliage, the days are longer and warmer, and amazing produce selections are available at farmer’s markets and health food stores. Many of these foods help to cleanse your body and give it a boost after a sluggish winter. You’ll be surprised to learn that the following foods have powerful detoxing properties. Eat them this spring and experience the benefits!

Asparagus

Not only is asparagus much more affordable when it’s in season, but it also tastes a lot fresher. Asparagus is rich in folate, which is necessary for health fetal development, and vitamin K, a nutrient that aids with blood clotting and bone metabolism. Additionally, asparagus can act as a natural diuretic, helping to rid the body of excess salt and fluid.

Strawberries

Strawberries are keto-approved and rank high among foods with the most antioxidant capacity. While strawberries are more plentiful a little later in spring, they are worth getting your hands on. Regular consumption of strawberries has been associated with improved cognitive function and a decreased risk of arthritis and heart disease.

Garlic

Forget about how your breath is going to smell and concern yourself with all of garlic’s healing properties. Garlic works to destroy harmful bacteria, intestinal parasites, and viruses in the body. Additionally, garlic works to cleanse arterial build-up and lower blood pressure levels. Known for its antioxidant, anti-fungal, and anti-cancer properties, garlic should become a staple ingredient in your recipes.

Artichokes

Artichokes are typically an underrated vegetable, primarily because they are often cooked with cheese, butter, or heavy cream. When boiled or grilled and eaten with garlic and fresh lemon juice, however, they are quite good for you. The high vitamin C and fiber content work to increase bile production, helping the intestines to eliminate toxins from the body. Artichokes also contain an enzyme that helps the liver break down fatty acids.

Onions

If you aren’t using onions in your cooking, it’s time to board that train. According to several studies, the allium in onions has powerful anti-cancer and antioxidant properties. Onions have also been known to cleanse the blood and naturally lower LDL (bad cholesterol) levels. The polyphenols in onions work to cleanse the respiratory system and fight conditions like bronchitis, asthma, and the common cold.

Watercress

This isn’t a widely used green, but this peppery microgreen is one of the most nutrient-dense greens you could possibly eat. Working to increase the body’s natural detoxification enzymes, watercress contains phytonutrients that help to decrease the presence of carcinogens in the body. Add it to soups, salads, or sauces.

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