Fall is approaching, and with it comes cooler weather, bright leaves and an assortment of seasonal flavours. One thing which is synonymous to autumn is pumpkin and something which seems most common is, of course, pumpkin spice!
However, there is much more to fall food and drink other than just pumpkin spice. Cinnamon, nutmeg and apple spice all play a role, along with many other foods that are best for the fall season.
So, here we have come up with some fall food options that will serve both your taste buds and health. Give it a try and see if you can find yourself a new seasonal favourite! Foods we can eat in Autumn season are as follows:
Fennel seeds: No matter whether fresh or cooked, the sweet aniseed flavour of fennel is a bold addition to any dish. This wonder seed is high in fibre and rich in vitamin C, fennel is a healthy and an aromatic ingredient to add in the dishes. It’s also high in folate and potassium, considered as an aid for indigestion. Also, you can chew fennel seeds at the end of a meal to keep bad breath at bay.
Pumpkin: The golden colours and sweet flavours of pumpkin are delightful in all kinds of autumnal dishes. Pumpkins are a type of winter squash, a member of the Cucurbita genus, pumpkins contain high level of beta-carotene, which is an important antioxidant that gets converted into vitamin A by the body, and helps to prevent degenerative disease along with helping in eyesight, better skin and nails.
Pears: Fall season calls for fresh seasonal pears which can be used in many dishes and in jellies or jams. Also, pears ripen at room temperature are a non-acidic fruit so, pears are delicious when juiced, especially for those who have sensitive stomach. Pears can serve as a great breakfast fruit as they offer a quick source of energy, it is rich in natural sugars. Also, the skin of the pear is an excellent source of potassium and dietary fibre. It is a good source of vitamin C making them a brilliant flu-fighter.
Mushrooms: Well, mushrooms are fungus not a vegetable, which come in many varieties. White agaricus mushrooms, are sold in supermarkets and fruit and vegetable stores all year round. Oyster, Swiss brown and shiitake mushrooms are at their best during autumn. Mushrooms are nutritious, particularly as they are low in sodium content. They’re a good source of thiamine, niacin, zinc, vitamin B6, iron, magnesium, folate, riboflavin and contain dietary fibre. Also, they are very low in saturated fat and cholesterol content.
Cauliflower: The snow-white cauliflower is the part of cabbage, or brassica family. Cauliflower is low in kilojoule and is fibre packed, and it makes for a great low-carb alternative to regular potato mash. It is also a great source of Vitamin C, just one cup of raw cauliflower florets will provide you with 50% of your RDI.
Carrots: Carrot is a member of the parsley family. Carrots are an excellent source of carotene (which is converted into vitamin A in the liver). Also, carrots are the richest source of beta-carotene, which is a powerful antioxidant and also the precursor of Vitamin A. The brighter the colour, the higher the beta-carotene content. Vitamin A is a vital nutrient which is required for healthy bones, skin, hair, immunity and eye health including the prevention of night blindness. Carrots are also a good source of dietary fibre and potassium. So, try to include them in your diet as frequent as possible.
Over to you
Just like fashion trends keep changing with season, our body requirements too change with different seasons. So, every season calls for its seasonal foods. Refer to the abovelist of few foods to look for during fall and enjoy autumn seasonal foods.