Following a healthy eating routine is what everyone should do to maintain proper intake of nutrients. When you are pregnant, the body requires more of certain nutrients, including calcium, vitamin D, potassium, folate, protein, iron, choline, and iodine. Making smarter food choices can ensure a healthy pregnancy and healthy baby. In this article, we aim to give you some quick dietary tips to help you eat healthy while pregnant. 

Before we get started, the basic principles of healthy eating remain whether you are pregnant or not. Make sure that you consume plenty of fruits, vegetables, whole grains, lean protein, and healthy fats. A few nutrients during pregnancy deserve special attention, though. To maintain a healthy pregnancy, the following components come into play:

• A balanced diet
• Regular exercise
• Appropriate and timely vitamin/mineral supplementation
• Appropriate weight gain

Get The Right Amount Of Calories

The amount of calories you need will change during the course of your pregnancy. Generally speaking, most pregnancies require the following caloric needs:

• First trimester (first 12 weeks): no extra calories
• Second trimester (13 to 26 weeks): about 340 extra calories per day
• Third trimester (after 26 weeks): about 450 extra calories per day

Weight gain is completely natural during pregnancy, but that doesn’t mean you have to eat everything in sight. How much weight you’ll need to gain, in addition to the number of calories, will depend on a few things. Ask your doctor or midwife how many calories you need and how much weight is necessary for you to have a healthy pregnancy. 

Follow A Healthy Eating Routine

Ideally, you want to consume a wide range of healthy foods while pregnant. Choose a mix from the following food groups to enjoy daily:

• Whole fruits: berries, apples, mango, bananas, and more
• Whole grains: such as brown rice, bulgur wheat, millet, oats, and multi-grain bread
• Vegetables: sweet potatoes, okra, beets, spinach, bell peppers, jicama, broccoli, and more
• Healthy oils: olive oil, avocado oil, and virgin coconut oil
• Lean protein: eggs, beans, peas, lentils, nuts, seeds, tofu, salmon, lamb, and skinless chicken
• Low-fat or fat-free dairy: yogurt, lactose-free dairy, cheese, soy yogurt, or fortified soy beverages

Should You Take A Prenatal Supplement?

Most health care providers or midwives will prescribe a prenatal supplement either before conception or shortly thereafter. This is to ensure that you meet all of your nutritional needs. Please note that a prenatal supplement does not replace a healthy diet. Whether or not you decide to take a prenatal supplement is up to you. Just make sure that you get enough of the following nutrients: 

• Iron: Many women do not get enough iron during pregnancy. Iron helps your baby develop, so consult your healthcare provider to see if you need a prenatal supplement with iron, or a separate iron supplement. 
• Choline: An important nutrient for the developing baby’s brain. Foods that contain choline include lean meats, seafood, beans, lentils, eggs, and fat-free dairy. Most prenatal supplements do not have choline, so if you don’t think that you are consuming enough, consult your healthcare professional.
• Folic acid: Keep in mind that folic acid is the synthetic form of folate, which exists in many dark leafy vegetables, beans, peas, and nuts. You can also obtain folate from oranges, lemons, strawberries, melons, and bananas. If you take a prenatal supplement, make sure that it contains 400 to 800 micrograms (mcg) of folic acid. 
• Iodine: Another nutrient that is integral for the baby’s brain. If you use salt to season your food, make sure it is iodized salt. Prenatal supplements typically do not have iodine, so ask your doctor whether you need an iodine supplement or not. 

Avoid Certain Foods

During your pregnancy, please note that you should stay away from certain foods. The following foods may contain bacteria that can harm the baby:

• Lunch or deli meats, smoked seafood, and hot dogs
• Raw (uncooked) or rare (undercooked) meats, poultry, or eggs
• Raw sprouts, including clover, radish, alfalfa, and mung bean sprouts
• Unpasteurized juice, cheese, or milk. Make sure you see “pasteurized” on the label.
• Raw or rare fish or shellfish, such as sushi or raw oysters. (You can eat fish because it contains healthy fats, but some seafood is high in mercury. Generally speaking, you can eat eight to 12 ounces of seafood per week, so long as it is low in mercury and high in healthy fats).
• Refrigerated pate and meat spreads

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Cauliflower belongs to the cruciferous vegetable family and provides antioxidants, minerals, vitamins, and tons of fiber. Although cauliflower is a nutritional powerhouse, it is a relatively bland vegetable. Fortunately, you can easily transform it by sneaking it into various dishes. It can serve as a rice or potato substitute, and it can even be transformed into pizza crusts and pastas.

The antioxidants and phytonutrients in cauliflower may protect against cancer, while the fiber encourages optimal digestion. According to researchers, cauliflower’s unique plant compounds may reduce the risk of several diseases, including heart disease and cancer. Take a look at the nutritional profile for one cup of raw cauliflower below:

• Calories: 25
• Fiber: 3 grams (g)
• Vitamin B6: 11% of the recommended daily intake (RDI)
• Vitamin C: 77% of the RDI
• Vitamin K: 20% of the RDI
• Potassium: 9% of the RDI
• Phosphorus: 4% of the RDI
• Folate: 14% of the RDI
• Pantothenic acid: 7% of the RDI
• Magnesium: 4% of the RDI
• Manganese: 8% of the RDI

As you can see, cauliflower is a great source of vitamins and minerals. It may help strengthen bones and boost cardiovascular health. Continue reading to learn all about the top benefits of cauliflower. 

Boosts Digestion

Cauliflower is a fiber superstar, but it is also a great source of water. Together, water and fiber help prevent constipation and maintain a healthy digestive tract. Several studies indicate that fiber may regulate both inflammation and the body’s immune system. That means that fiber may help decrease the risk of inflammatory digestive disorders like diverticulitis and inflammatory bowel disease. Fiber may also play a role in obesity prevention, in that it promotes feelings of fullness, which reduces overall caloric intake. 

Great Source Of Choline

What is choline and why is it important? Most people are deficient in choline, which is an essential nutrient that has several functions in the body. Not only does it help maintain the integrity of cell membranes, but it also aids DNA synthesis and supports metabolism. Choline also plays a role in the production of neurotransmitters, which are necessary for a healthy nervous system. One cup of cauliflower contains 45 milligrams (mg) of choline, which is about 11% of the RDI. 

Helps Reduce Inflammation

According to the Journal of the Academy of Nutrition and Dietetics, the bioactive compounds in cauliflower may effectively reduce inflammation. Not to mention, the antioxidants in cauliflower may counteract oxidative stress. One study noted that oxidative stress occurs when there is an imbalance between the production of cell-damaging free radicals and the body’s ability to fight them. As a result, you experience systemic inflammation, which can increase the risk of premature disease and aging. Eating cauliflower may be a great step towards inflammation reduction.

Promotes Detoxification

Cauliflower contains enzymes that are involved in several detoxification processes in the body. According to a 2015 study, these enzymes act like internal garbage collectors, scouring the body for toxins and waste products. These enzymes bind to the toxins and help escort them out of the body. Not everyone likes the word “detoxification,” but it is applicable to cauliflower because it helps to deactivate the potentially damaging chemicals in the body. Cauliflower, and other cruciferous vegetables, all support the detox process. 

May Reduce Cancer Risk

Antioxidants work to prevent cellular mutations and reduce oxidative stress from free radicals. One of the primary antioxidants in cauliflower is indole-3-carbinol (I3C), which is a common antioxidant in other cruciferous vegetables like broccoli and cabbages. Studies found that I3C may reduce the risk of reproductive and breast cancers in women and men. Other studies indicated that the sulfur-containing compounds, like sulforaphane, in cauliflower may fight against certain types of cancer. This is because sulforaphane inhibits histone deacetylase (HDAC), an enzyme involved in the progression of cancer cells. So far, scientists say that research on sulforaphane against melanoma, esophageal, prostate, and pancreatic cancer cells is promising. 

Improves Heart Health

Cruciferous vegetables like cauliflower contain natural compounds that protect the many branches and bends of blood vessels. Those are the areas that are most prone to inflammation. Researchers explain that this may be why people who eat more cruciferous vegetables have a lower risk of their arteries hardening. Cauliflower is also an excellent source of vitamin C, which exhibits anti-inflammatory effects that may improve heart function. Moreover, studies found that high-fiber foods like cauliflower can lower the risk of several diseases, including heart disease. 

May Aid Weight Loss

Cauliflower is low in calories, with only 25 calories per cup, but that isn’t the sole reason it may encourage weight loss. As a great source of fiber, cauliflower helps slow digestion and promotes feelings of fullness. Basically, you eat fewer calories and fill up! Reducing the amount of calories you eat throughout the day is an integral component to losing weight. Cauliflower is also 92% water, and consuming lots of water-dense, low-calorie vegetables can aid weight loss efforts.

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There is a lot of emphasis on nutrition during pregnancy, and the postpartum diet doesn’t seem to be an area of focus. What you eat postpartum works to support your recovery and provide the body with energy you need to care for your baby. There are certain nutrients that are especially important if you are breastfeeding, as they contribute to more nutritious breast milk. Having a healthy postpartum diet not only enhances your overall health, but also your newborn’s health.

According to registered dietitians, it’s better to focus on sustainable ways of meeting nutritional goals than adhering to fad diets. Breastfeeding moms tend to burn an additional 500 calories per day, but you don’t have to consume 500 extra calories to compensate. Rather than eating to rack up calories, nutritionists advise focusing on foods that provide optimal postpartum nutrients. Experts suggest that new moms consult a nutritional professional to ensure they give the body exactly what it needs.

It should be noted that it’s always best to get nutrients from real food. Supplements are necessary for certain vitamins or minerals, especially if there are dietary restrictions or allergies. Focus on the following nutrients for optimal postpartum nutrition.

Choline

Choline is a fat that’s necessary for optimal brain development. Nutritionists say that the need for choline increases during pregnancy, but breastfeeding moms need a minimum of 550 milligrams per day. Several surveys indicate that 90% of the general U.S. population doesn’t meet the recommended daily intake of this nutrient. Choline aids with memory and brain development, which is crucial for your newborn. The best sources of choline are eggs and organ meat, but you can also find it in shiitake mushrooms, wheat germ, soybeans, cruciferous vegetables, almonds, red potatoes, and lima beans. 

DHA

The body cannot make omega-3 essential fatty acids like DHA from scratch, which means you have to obtain them via diet. According to several studies, infants of mothers with higher DHA levels in their breast milk have better brain and visual development. Even if you decide not to breastfeed, there are many benefits of consuming DHA-rich foods. It helps to reduce inflammation, improve mental focus, encourage heart function, and reduces the risk of postpartum depression. The best DHA sources include wild tuna, sardines, and wild sockeye salmon. Although flaxseed and chia seeds offer omega-3s, they contain EPA, which the body doesn’t absorb easily. 

Vitamin B12

Often times, nutritionists recommend pregnant women to consider a vitamin B12 supplement, especially if they don’t consume a lot of animal foods. Vegan women, for example, tend to have very low levels of B12 in breast milk. Babies with inadequate B12 levels tend to be more irritable and have an increased risk of poor brain growth or developmental delays. Symptoms of B12 deficiency tend to surface between four to seven months after birth. Sometimes, these symptoms are irreversible, so a B12 supplement may be necessary if you don’t eat foods like wild caught tuna, salmon, grass-fed beef, and similar foods. 

Iron

Mothers lose iron during childbirth, so it’s important to replenish this nutrient during your postpartum period. If you are breastfeeding, iron stores supply your baby with the iron it needs for proper thyroid function and development. Animal sources of iron tend to be the preferred because they contain “heme” iron, which the body can easily absorb. Although vegetables and fruits contain iron, it is the “non-heme” form that the body doesn’t absorb as easily. It also takes a large amount of plant-based iron foods to meet daily iron needs. If you are a vegetarian or vegan, an iron supplement may help you meet your daily iron requirement. 

Collagen

Collagen isn’t just a nutrient for people who want to improve skin and hair health. It’s a necessary protein that helps rebuild tissues, and many mothers swear that it helps prevent postpartum hair loss. Additionally, collagen and gelatin help the uterus return to its original size and may help belly skin regain elasticity. For women who underwent a C-section, collagen may help to accelerate the healing of the wound. Collagen exists in many foods and supplements, so find the best source for your specific diet. 

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Fat has a bad reputation in regards to your diet. Just as there are healthy sugars and unhealthy sugars, so are there unhealthy fats and healthy fats. Consuming the right dietary fats doesn’t mean that you automatically become fat. The body needs certain fats to function optimally, as healthy fats comprise a portion of the foundation of a healthy body.

The reason that people love to hate on fats is because of the popular low-fat craze during the 1980s and 1990s. That is no longer the case, especially with the popularity of the high-fat, low-carb ketogenic and paleo diets. People who don’t subscribe to high-fat diets may or may not fulfill the recommended daily intake of healthy fats. Ideally, each person should aim for 30-35% of daily caloric intake to come from fat. People are afraid of fat, though, and fat-free products (despite being incredibly high in sodium) are very popular because they are marketed as health conscious choices. 

Why Do You Need Fat In Your Diet?

The body uses fat for many biological processes. In fact, you would not be able to live a healthy life without it. For example, fat assists the body with vitamin absorption. Vitamins A, D, E, and K are fat-soluble, meaning that the body can only absorb them when consumed along with fat. Certain fats like omega-3 fatty acids work to support optimal brain and eye function. The body doesn’t make these essential fats, so it is your responsibility to get them via your diet. Additionally, fats are an excellent source of energy, providing the body with nine calories of energy per every gram of fat. Compare that to one gram of carbohydrate or protein, both of which only yield four calories of energy.

Ideally, you should focus your efforts on consuming healthy fats. Healthy fats are monounsaturated fats (MUFAs) and polyunsaturated fats (PUFAs). Omega-3 fatty acids fall under the PUFA umbrella, and they help to regulate mood, heart health, brain function, and happiness. MUFAs may help to reduce bad cholesterol and increase the amount of good cholesterol. Basically, these essential fats are good for head-to-toe health, and you know that you need more in your diet if you notice the following signs.

Your Joints Ache

Omega-3 fatty acids help maintain the structural integrity of every cell in the body. Studies show that low levels of omega-3s contribute to loss of flexibility and joint mobility. The reason for this is because omega-3s help control inflammation in joints. The more inflammation that accumulates in the body, the more likely your joints will ache because of limited movement. 

Your Energy Is Low

The heart gets 70% of its fuel from fat because it contains energy. As we mentioned earlier, one gram of fat provides nine calories. That means that there are more calories in an avocado than in an apple. If you feel sluggish or like your energy tank is low, you probably are not eating enough fats. Limiting fat intake reduces your overall caloric intake, which results in sluggish movements and general fatigue. 

You Have Trouble Concentrating

The brain is 60% fat, so it requires fat in order to run efficiently. When you consume foods that contain monounsaturated fatty acids, you increase the production of acetylocholine, a neurotransmitter. Acetylocholine is necessary for learning and memory processing. One study found insufficient fat consumption, specifically omega-3 consumption, increases the risk of cognitive impairment. Maintain the structural integrity of the brain and help increase concentration by keeping up with your fat intake. 

You Are Always Hungry

Fat helps to increase the feeling of satiety because it slows the digestion of food. It provides more calories than carbohydrates and protein, both of which the body uses up very quickly. If you experience a ravenous hunger shortly after you eat, consider adding an extra source of fat to your meal. Avocados, nuts, seeds, or wild-caught fish provide healthy fats that help you feel full for a lot longer. 

Your Skin Is Inexplicably Dry

If it isn’t the weather or lack of moisturizer, what is the cause of dry skin? Like many problems with the body, diet often plays an integral role. All of the skin’s cells are enclosed in a protective bubble of fats, which aim to protect the skin from drying out. These fats also help keep out harmful substances from the environment. A diet low in fat can reduce skin barrier function, leaving your skin more prone to dryness, or even eczema in severe cases. 

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People eat for slimmer waistlines, but rarely do they focus on nutrients that nourish the brain. Even though the brain only accounts for 3% of total body weight, it uses 17% of the body’s energy. In order to fuel the brain and keep it functioning properly, you have to include specific nutrients in your diet. What are those nutrients? This article aims to highlight what you need to improve brain power.

Historically, food has been thought of only as a source of building material and energy for the body. Various foods have the ability protect against certain diseases, or enhance the function of certain organs and systems in the body. Within recent years, there has been exciting evidence about how dietary factors influence mechanisms and molecules in the brain. For example, a diet rich in omega-3 fatty acids supports cognitive processes. Contrarily, a diet that contains a lot of unhealthy trans and saturated fats increases the risk of neurological dysfunction. Continue reading to learn more about the nutrients you need to eat to fuel your brain.

Vitamin K

The brain depends on vitamin K for optimal performance and cognitive function. Vitamin K works to prevent excessive bleeding by helping the blood clot. It’s actually a group of compounds that appears as vitamins K1 and K2, which you can obtain from leafy greens and other vegetables. Many people overlook the importance vitamin K, but it may exhibit anti-aging benefits. One study found that older people with low levels of vitamin K had dysregulated calcium levels in the brain, which may increase the risk of Alzheimer’s disease. You can find vitamin K in chili powder, leafy greens, basil, broccoli, and more. 

Vitamin E

Vitamin E is an essential antioxidant that works to reduce the rate of cognitive decline. Several studies found that vitamin E helps to boost memory as the brain ages, which is a helpful way to fight neurodegenerative diseases. Preliminary studies found that vitamin E may slow the progression of Alzheimer’s disease. Some researchers argue this is because of vitamin E’s ability to fight oxidative stress. A 2014 study found that one type of vitamin E, tocotrienol, may protect the brain from developing white matter lesions. These lesions have been linked to an increased risk of stroke, Parkinson’s disease, and Alzheimer’s. You can find vitamin E in hazelnuts, wheat germ, kiwi, spinach, mango, avocado, and broccoli.

Omega-3 Fatty Acids

If you want to improve memory, your brain cells have to be able to communicate efficiently and quickly. Nerve cells shrink as the brain ages and blood supplies to the brain decline. Omega-3 fatty acids, especially docosahexaenoic acid (DHA), work to promote optimal electrical signaling between nerve cells. Omega-3s also work to reduce inflammation and may even fight memory loss and improve concentration. According to a 2014 study, researchers found that postmenopausal women with higher levels of omega-3 fatty acids in their blood had larger brain volumes. Researchers commonly link Alzheimer’s disease to smaller brain volume, proving omega-3s to be promising for your brain. Since the body cannot manufacture omega-3s on its own, you have to obtain them from dietary sources. Some great omega-3 foods include leafy greens, nuts, seeds, flaxseed oil, avocado oil, and certain fish. 

Choline

You can refer to choline as the brain’s instant messenger. It helps to provide connections between the brain and muscles, supporting memory and retention. Choline is necessary for visual memory, as in the type of memory that helps people remember a new route after driving it only once, for example. The more choline you have, the less you have to rely on your GPS??? The body uses choline to produce acetylcholine, which is a neurotransmitter that is necessary for optimal brain and nervous system function. It also helps with memory, mood, and muscle control. You can find choline in Brussels sprouts, lima beans, whole eggs, shiitake mushrooms, soybeans, wheat germ, and cruciferous vegetables. 

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It’s a fact that there is a direct link between the gut and brain. Anxiety can increase stomach problems and vice versa. The feeling of butterflies in your stomach when you’re nervous is in fact a real thing. The gastrointestinal (GI) tract is sensitive to emotions, including stress, sadness, anxiety, anger, and joy. All of these feelings and more can trigger reactions or symptoms in the gut. 

Because of the the gut-brain connection, health experts found that poor digestive health influences several neurological disorders. Parkinson’s disease, multiple sclerosis, migraines, and epilepsy have gastrointestinal manifestations, some of which include constipation, diarrhea, and indigestion. According to research studies, there is a deeper connection and communication between the brain and gut. The communication pathway is the vagus nerve. 

What Is The Vagus Nerve?

The vagus nerve is the primary component of the parasympathetic nervous system. This system supervises bodily functions including immune response, digestion, heart rate, and mood. The parasympathetic nervous system is the “rest and digest” system, opposing the sympathetic nervous system, which activates the “fight or flight” response. 

Think of the vagus nerve as a communication highway that carries information that influences the brain and internal organs. Despite the fact that people refer to the vagus nerve as singular, it is a pair of nerves. They emerge from the medulla oblongata area of the brain stem and signals constantly travel from the brain to the gut and back via the vagus nerve. 

How To Stimulate The Vagus Nerve

There is some evidence that points to the fact that vagus nerve stimulation may treat or balance several psychiatric and digestive disorders. Some of these disorders include inflammatory bowel disease, depression, post-traumatic stress disorder, and more. Stimulating the vagus nerve may inhibit cytokine production while increasing vagal tone. Both of these mechanisms maintain resiliency in the body. Additionally, stimulating vagal afferent fibers in the gut can influence monoaminergic brain systems. Those systems play large roles in numerous mood and anxiety disorders. The thought is that a person can influence vagal tone via breathing techniques, yoga, and meditation. Continue reading to learn more about vagal nerve stimulation.

Take A Cold Shower

Wim Hof, a.k.a. “The Iceman,” may be the largest promoter of ice baths and cold showers. Cold water therapy helps to activate the vagus nerve, in addition to other neurons that travel on the vagus nerve highway. In doing so, this activation kickstarts the parasympathetic nervous system. All you have to do is remain in cold water for one minute. The final minute of your hot shower can be cold. Don’t be afraid of the chill!

Gargle

You don’t have to gargle with salt water like you do when you want to combat a sore throat. Use filtered water and gargle like you mean it. There’s no elegant way to gargle, so gargle with purpose, even if it makes you sound like a monster. When your eyes start to water, you’ll know that you’ve gargled hard enough. The ensuing laughter will also stimulate the vagus nerve. Additionally, laughter increases the production of beta-endorphins and nitric oxide, which benefit the vascular system. 

Consume Probiotics

The gut microbiome can influence immune system and nervous system function. Improving the overall function of these systems may lead to improvement of conditions like depression and anxiety. There is growing research on the fact that increasing probiotic intake may positively impact vagus nerve activity. By interacting with gut microbiota, probiotics work to mediate the effects that drugs, gluten, and antibiotics can have on the brain. Probiotics may also increase GABA production, which promotes healthier sleep. Lastly, probiotics may help reduce stress and anxiety. 

Scale Back On Animal Protein Consumption

Several dietary studies found that people who consume a lot of animal protein have a higher risk of inflammation and cardiovascular diseases. Eggs and red meat, for example, contain choline, which can be harmful when consumed in excess. Too much choline gets converted to trimethlyamine N-oxide (TMAO), which increases inflammatory markers. By reducing animal protein consumption, you can decrease inflammation and activate better vagal nerve function. This allows the parasympathetic and sympathetic nervous systems to better regulate bodily vitals. 

Try Deep Breathing Or Meditation

It seems that deep breathing, especially diaphragmatic breathing, is the most efficient and simplest way to stimulate the vagus nerve. Breathe from the diaphragm, as opposed to breathing shallowly from the lungs. Ideally, these deep breaths stimulate and tone the vagus nerve. This activates the parasympathetic nervous system, creating a calmer feeling. You can accompany deep breathing exercises with meditation, which may help to improve sleep, reduce pain, and decrease anxiety levels. Practice for 5-10 minutes a day and make sure you take big belly breaths.

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They’re stinky and nutritious.
They’re all together delicious.
We promise this isn’t fictitious.
The allium family!

A cuisine without allium vegetables is non-existent. Onions, shallots, scallions, garlic, leeks, and chives are all members of the Allium genus and are often the base of so many dishes. Cooking without them would be criminal! They set up the foundational flavors, and we fail to recognize them as featured ingredients. Here at Dherbs, we consider them to be the lead roles because they pack a powerful, nutritional punch. 

About The Allium Family

It all started with Papa Garlic. Okay, not really, but the word allium is in fact the Latin word for garlic. If you’ve cooked with allium-rich vegetables, then you know about their potent aromas. For example, the sulfur compounds in onions and garlic make you cry, but studies found that these compounds exhibit anti-cancer, anti-fungal, anti-inflammatory, antibacterial, and antioxidant activity. One way to maximize these compounds is to let them sit for a few minutes after cutting them. Don’t throw them in the pan immediately because the resting time allows the enzymes to release, transforming into more beneficial forms. Step away from the chopped vegetables, though, unless you feel like tearing up. 

It’s very easy to incorporate allium-rich vegetables into your everyday meals. From breakfast to lunch to dinner, you can sneak these vegetables into almost any meal, except for sweet treats of course. Get excited about the allium family because we’re about to introduce you all the members and their health benefits. 

Leeks

We’re about to leak you some delicious information about leeks: they are some of the most underrated vegetables! On a serious note, leeks have been used in soups, stews, and stocks for centuries. They contain kaempferol, a flavonoid that may help protect damage to blood vessel lining. Leeks also work to benefit cardiovascular health by increasing nitric oxide production. This gas works to relax blood vessels, increasing vasodilation, a process that helps to decrease blood pressure. Another surprising fact about leeks is that they contain a lot of folate, an essential B-vitamin that supports cardiovascular health. 

Garlic

Garlic has a long history of remedying myriad health conditions. In fact, people used it as a healing agent during typhus, influenza, cholera, and dysentery epidemics. Garlic is rich in vitamins B6 & C, copper, potassium, thiamin, manganese, phosphorus, and calcium. Research on the organosulfur compounds in garlic suggests that they may improve immune function and decrease cancer risk by reducing inflammation and cell damage. Multiple studies revealed that the phytochemicals in garlic may also help to lower blood pressure and cholesterol levels. 

Chives

Chives are not simply garnishing herbs; rather, they are hardy allium-rich vegetables that exhibit promising health benefits. Several cancer research studies found that the sulfuric compounds in chives may prevent cancer cells from growing and spreading. The studies only tested these health properties on early stages of cancer. The choline and folate in chives also work to improve memory. Studies have shown that adults who eat more choline perform better on cognitive tests and have a reduced risk of Alzheimer’s disease. 

Onion

The almighty onion is a staple in so many cuisines, and the Ancient Egyptians used to worship them. They buried onions with pharaohs because they believed that the internal rings of the onion represented eternity. Onions are excellent sources of prebiotics, which are compounds that feed probiotics, the microorganisms in your gut. Several studies found that the prebiotic fiber in onions is more beneficial the the fiber found in certain fruits, vegetables, and whole grains.

Scallions

Known as green onions, spring onions, and scallions, these tall, green allium-rich veggies help to boost immune function and work to expel mucus from the body. The carotenoids in scallions help to improve your vision, while the sulfur compounds help to reduce blood sugar levels. Nutritionists recommend incorporating scallions into appetizers because they are rich in fiber and aid digestion. They are more nutritious in their raw form. 

Shallots

Last but certainly not least, we have shallots, which some people refer to as gourmet onions. They have a high concentration of antioxidants, which work to encourage heart health and proper circulation. The thiosulfinates in shallots prevent the formation of dangerous blood clots. Shallots also contain allicin, a beneficial compound that reduces stiffness of blood vessels by releasing nitric oxide. 

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