ClosePhoto:EVA KOLENKOMay is the perfect month to clean out your refrigerator and stock it with the variety of fresh produce that late spring and early summer have to offer. The shift to warmer, longer days allows plants to grow and thrive, becoming the ultimate “gift” for our tables. While there are plenty of great foods to stock up on in May, here are the top five, according to registered dietitians.The 8 Best Budget-Friendly Fruits & Vegetables to Buy in Spring1. RadishesHow many times have you eaten a salad topped with sliced radishes and not thought much about them? Perhaps you didn’t fully appreciate their crisp crunch or pop of peppery goodness? There’s no better time than now when they’re in-season to add these zingy veggies to your grocery list. Besides being beautiful and flavorful, they’re also nutritious, saysRahaf Al Bochi, RDN, owner of Olive Tree Nutrition.Radishesare packed with nutrients like vitamin C, potassium and copper, and have been shown to have antimicrobial, anti-cancer and antioxidant properties, which promote overall health.“Radishes can be enjoyed fresh on their own or in a salad, providing a crisp, crunchy, refreshing flavor,” says Bochi. “Or they can be roasted in the oven for a caramelized sweetened addition to your meals.” In more good news,radish greensare an edible, nutritious food, too. Rahaf recommends tossing them in a salad or sautéing them with some garlic for a quick green side dish.2. CherriesFor the West Coast, May means the start of cherry season, saysMelissa Renae, RD. If you’re in the Midwest to the East Coast, you may not see the red rubies locally in your farmers' market until early to mid-June. (So, sit tight—they’re coming!) Not only arecherriesa delicious and beautiful food, but they pack many nutritional benefits. For starters, a 1-cup serving of cherries provides 3 grams offiber, which helps with everything from blood sugar control to gut and heart health.Cherries are also rich in antioxidants and anti-inflammatory compounds, says Renae, which are beneficial in preventing the development of chronic diseases, protecting against premature aging and improving heart health.Renae recommends enjoying cherries fresh. Try them in hot or cold cereals, toss them into a smoothie or use them as toppings for yogurt or desserts. We love thisCherry Sorbet.3. Morel MushroomsIf you haven’t explored themushroomsection of your grocery store or farmers' market, now is the time. Button mushrooms and portobellos are always around, but the mighty morel is where it’s at in May, saysGrace Derocha, RD, a spokesperson for the Academy of Nutrition and Dietetics. “While their exact nutritional content can vary,” says Derocha, “they are generally low in calories and fat and high in protein and fiber.” They also provide an array of vitamins and minerals, including vitamin D, zinc, copper and iron.Additionally, morels contain antioxidants and have been associated with potential anti-inflammatory and immune-boosting properties.Enjoy morel mushrooms sautéed for pastas and soups, toss them into quiches or use as a topping for pizza. For those surprisingly cool spring nights that sneak in, serve thisWild Mushroom Soupwith crusty bread.4. CarrotsWhile you can findcarrotsyear-round, these orange-hued vegetables are at their sweet best in May, saysAngel Planells, M.S., RDN, a spokesperson for the Academy of Nutrition and Dietetics. Carrots contain beta carotene, a carotenoid that the body converts into vitamin A, says Planells, which can then be used for everything from supporting immune function to potentially protecting against disease and certain cancers. Planells adds that carrots—thanks to their nearly 4 grams of fiber per 1-cup (raw, chopped) serving—provide the additional benefit of helping with regulating bowel movements.Smaller carrots tend to be sweeter, so enjoy them raw. Larger carrots can be sliced thin forSesame-Honey Carrot Ribbon Salador cooked quickly to maintain their crisp texture for dishes such as stir-fries. Carrots are also delicious roasted, like theseMaple Roasted Carrots, or cooked and pureed into dips.5. AsparagusThis infamous spring vegetable is at its peak in May, so grab bunches with firm stalks and bright, tight tops for enjoying. Asparagus is a good source of vitamin C and fiber and an excellent source of vitamin K, says ChefAbbie Gellman, M.S., RD. It’s also a low-calorie food, with only 38 calories per 1-cup cooked serving.Gellman recommends keeping things simple when it comes to cooking asparagus: “Just toss with extra-virgin olive oil, salt and pepper and roast at 425°F for 20 minutes.” If you’re looking for other ways to enjoyasparagus, Gellman suggests stir-frying or grilling. Finally, make sure to store asparagus properly to improve its longevity. “Simply place it in a glass with some water and put a plastic bag over the top of the tips, then store in the refrigerator,” she says. It’s like a little asparagus bouquet in your fridge!Bottom LineEnjoying food at its peak of freshness means you’ll be getting the most from it in terms of flavor and nutrition. Asparagus, morel mushrooms, carrots, radishes and cherries are ripe and ready in most of the United States in May. Try the suggestions here, or exploreour recipe libraryfor more inspiration.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmitSourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE.Deciphering the Nutraceutical Potential ofRaphanus sativus-A Comprehensive Overview.Nutrients. 2019;11(2):402. doi:10.3390/nu11020402United States Department of Agriculture. FoodData Central.Cherries, raw.Faienza MF, Corbo F, Carocci A, et al.Novel insights in health-promoting properties of sweet cherries.J Funct Foods. 2020;69:103945. doi:10.1016/j.jff.2020.103945Li Y, Chen H, Zhang X.Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review.Front Nutr. 2023;10:1159029. Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029United States Department of Agriculture. FoodData Central.Mushrooms, morel, raw.United States Department of Agriculture. FoodData Central.Carrots, raw.United States Department of Agriculture. FoodData Central.Asparagus, fresh, cooked, no added fat.
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Photo:EVA KOLENKO
EVA KOLENKO
May is the perfect month to clean out your refrigerator and stock it with the variety of fresh produce that late spring and early summer have to offer. The shift to warmer, longer days allows plants to grow and thrive, becoming the ultimate “gift” for our tables. While there are plenty of great foods to stock up on in May, here are the top five, according to registered dietitians.The 8 Best Budget-Friendly Fruits & Vegetables to Buy in Spring1. RadishesHow many times have you eaten a salad topped with sliced radishes and not thought much about them? Perhaps you didn’t fully appreciate their crisp crunch or pop of peppery goodness? There’s no better time than now when they’re in-season to add these zingy veggies to your grocery list. Besides being beautiful and flavorful, they’re also nutritious, saysRahaf Al Bochi, RDN, owner of Olive Tree Nutrition.Radishesare packed with nutrients like vitamin C, potassium and copper, and have been shown to have antimicrobial, anti-cancer and antioxidant properties, which promote overall health.“Radishes can be enjoyed fresh on their own or in a salad, providing a crisp, crunchy, refreshing flavor,” says Bochi. “Or they can be roasted in the oven for a caramelized sweetened addition to your meals.” In more good news,radish greensare an edible, nutritious food, too. Rahaf recommends tossing them in a salad or sautéing them with some garlic for a quick green side dish.2. CherriesFor the West Coast, May means the start of cherry season, saysMelissa Renae, RD. If you’re in the Midwest to the East Coast, you may not see the red rubies locally in your farmers' market until early to mid-June. (So, sit tight—they’re coming!) Not only arecherriesa delicious and beautiful food, but they pack many nutritional benefits. For starters, a 1-cup serving of cherries provides 3 grams offiber, which helps with everything from blood sugar control to gut and heart health.Cherries are also rich in antioxidants and anti-inflammatory compounds, says Renae, which are beneficial in preventing the development of chronic diseases, protecting against premature aging and improving heart health.Renae recommends enjoying cherries fresh. Try them in hot or cold cereals, toss them into a smoothie or use them as toppings for yogurt or desserts. We love thisCherry Sorbet.3. Morel MushroomsIf you haven’t explored themushroomsection of your grocery store or farmers' market, now is the time. Button mushrooms and portobellos are always around, but the mighty morel is where it’s at in May, saysGrace Derocha, RD, a spokesperson for the Academy of Nutrition and Dietetics. “While their exact nutritional content can vary,” says Derocha, “they are generally low in calories and fat and high in protein and fiber.” They also provide an array of vitamins and minerals, including vitamin D, zinc, copper and iron.Additionally, morels contain antioxidants and have been associated with potential anti-inflammatory and immune-boosting properties.Enjoy morel mushrooms sautéed for pastas and soups, toss them into quiches or use as a topping for pizza. For those surprisingly cool spring nights that sneak in, serve thisWild Mushroom Soupwith crusty bread.4. CarrotsWhile you can findcarrotsyear-round, these orange-hued vegetables are at their sweet best in May, saysAngel Planells, M.S., RDN, a spokesperson for the Academy of Nutrition and Dietetics. Carrots contain beta carotene, a carotenoid that the body converts into vitamin A, says Planells, which can then be used for everything from supporting immune function to potentially protecting against disease and certain cancers. Planells adds that carrots—thanks to their nearly 4 grams of fiber per 1-cup (raw, chopped) serving—provide the additional benefit of helping with regulating bowel movements.Smaller carrots tend to be sweeter, so enjoy them raw. Larger carrots can be sliced thin forSesame-Honey Carrot Ribbon Salador cooked quickly to maintain their crisp texture for dishes such as stir-fries. Carrots are also delicious roasted, like theseMaple Roasted Carrots, or cooked and pureed into dips.5. AsparagusThis infamous spring vegetable is at its peak in May, so grab bunches with firm stalks and bright, tight tops for enjoying. Asparagus is a good source of vitamin C and fiber and an excellent source of vitamin K, says ChefAbbie Gellman, M.S., RD. It’s also a low-calorie food, with only 38 calories per 1-cup cooked serving.Gellman recommends keeping things simple when it comes to cooking asparagus: “Just toss with extra-virgin olive oil, salt and pepper and roast at 425°F for 20 minutes.” If you’re looking for other ways to enjoyasparagus, Gellman suggests stir-frying or grilling. Finally, make sure to store asparagus properly to improve its longevity. “Simply place it in a glass with some water and put a plastic bag over the top of the tips, then store in the refrigerator,” she says. It’s like a little asparagus bouquet in your fridge!Bottom LineEnjoying food at its peak of freshness means you’ll be getting the most from it in terms of flavor and nutrition. Asparagus, morel mushrooms, carrots, radishes and cherries are ripe and ready in most of the United States in May. Try the suggestions here, or exploreour recipe libraryfor more inspiration.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmitSourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE.Deciphering the Nutraceutical Potential ofRaphanus sativus-A Comprehensive Overview.Nutrients. 2019;11(2):402. doi:10.3390/nu11020402United States Department of Agriculture. FoodData Central.Cherries, raw.Faienza MF, Corbo F, Carocci A, et al.Novel insights in health-promoting properties of sweet cherries.J Funct Foods. 2020;69:103945. doi:10.1016/j.jff.2020.103945Li Y, Chen H, Zhang X.Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review.Front Nutr. 2023;10:1159029. Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029United States Department of Agriculture. FoodData Central.Mushrooms, morel, raw.United States Department of Agriculture. FoodData Central.Carrots, raw.United States Department of Agriculture. FoodData Central.Asparagus, fresh, cooked, no added fat.
May is the perfect month to clean out your refrigerator and stock it with the variety of fresh produce that late spring and early summer have to offer. The shift to warmer, longer days allows plants to grow and thrive, becoming the ultimate “gift” for our tables. While there are plenty of great foods to stock up on in May, here are the top five, according to registered dietitians.The 8 Best Budget-Friendly Fruits & Vegetables to Buy in Spring1. RadishesHow many times have you eaten a salad topped with sliced radishes and not thought much about them? Perhaps you didn’t fully appreciate their crisp crunch or pop of peppery goodness? There’s no better time than now when they’re in-season to add these zingy veggies to your grocery list. Besides being beautiful and flavorful, they’re also nutritious, saysRahaf Al Bochi, RDN, owner of Olive Tree Nutrition.Radishesare packed with nutrients like vitamin C, potassium and copper, and have been shown to have antimicrobial, anti-cancer and antioxidant properties, which promote overall health.“Radishes can be enjoyed fresh on their own or in a salad, providing a crisp, crunchy, refreshing flavor,” says Bochi. “Or they can be roasted in the oven for a caramelized sweetened addition to your meals.” In more good news,radish greensare an edible, nutritious food, too. Rahaf recommends tossing them in a salad or sautéing them with some garlic for a quick green side dish.2. CherriesFor the West Coast, May means the start of cherry season, saysMelissa Renae, RD. If you’re in the Midwest to the East Coast, you may not see the red rubies locally in your farmers' market until early to mid-June. (So, sit tight—they’re coming!) Not only arecherriesa delicious and beautiful food, but they pack many nutritional benefits. For starters, a 1-cup serving of cherries provides 3 grams offiber, which helps with everything from blood sugar control to gut and heart health.Cherries are also rich in antioxidants and anti-inflammatory compounds, says Renae, which are beneficial in preventing the development of chronic diseases, protecting against premature aging and improving heart health.Renae recommends enjoying cherries fresh. Try them in hot or cold cereals, toss them into a smoothie or use them as toppings for yogurt or desserts. We love thisCherry Sorbet.3. Morel MushroomsIf you haven’t explored themushroomsection of your grocery store or farmers' market, now is the time. Button mushrooms and portobellos are always around, but the mighty morel is where it’s at in May, saysGrace Derocha, RD, a spokesperson for the Academy of Nutrition and Dietetics. “While their exact nutritional content can vary,” says Derocha, “they are generally low in calories and fat and high in protein and fiber.” They also provide an array of vitamins and minerals, including vitamin D, zinc, copper and iron.Additionally, morels contain antioxidants and have been associated with potential anti-inflammatory and immune-boosting properties.Enjoy morel mushrooms sautéed for pastas and soups, toss them into quiches or use as a topping for pizza. For those surprisingly cool spring nights that sneak in, serve thisWild Mushroom Soupwith crusty bread.4. CarrotsWhile you can findcarrotsyear-round, these orange-hued vegetables are at their sweet best in May, saysAngel Planells, M.S., RDN, a spokesperson for the Academy of Nutrition and Dietetics. Carrots contain beta carotene, a carotenoid that the body converts into vitamin A, says Planells, which can then be used for everything from supporting immune function to potentially protecting against disease and certain cancers. Planells adds that carrots—thanks to their nearly 4 grams of fiber per 1-cup (raw, chopped) serving—provide the additional benefit of helping with regulating bowel movements.Smaller carrots tend to be sweeter, so enjoy them raw. Larger carrots can be sliced thin forSesame-Honey Carrot Ribbon Salador cooked quickly to maintain their crisp texture for dishes such as stir-fries. Carrots are also delicious roasted, like theseMaple Roasted Carrots, or cooked and pureed into dips.5. AsparagusThis infamous spring vegetable is at its peak in May, so grab bunches with firm stalks and bright, tight tops for enjoying. Asparagus is a good source of vitamin C and fiber and an excellent source of vitamin K, says ChefAbbie Gellman, M.S., RD. It’s also a low-calorie food, with only 38 calories per 1-cup cooked serving.Gellman recommends keeping things simple when it comes to cooking asparagus: “Just toss with extra-virgin olive oil, salt and pepper and roast at 425°F for 20 minutes.” If you’re looking for other ways to enjoyasparagus, Gellman suggests stir-frying or grilling. Finally, make sure to store asparagus properly to improve its longevity. “Simply place it in a glass with some water and put a plastic bag over the top of the tips, then store in the refrigerator,” she says. It’s like a little asparagus bouquet in your fridge!Bottom LineEnjoying food at its peak of freshness means you’ll be getting the most from it in terms of flavor and nutrition. Asparagus, morel mushrooms, carrots, radishes and cherries are ripe and ready in most of the United States in May. Try the suggestions here, or exploreour recipe libraryfor more inspiration.
May is the perfect month to clean out your refrigerator and stock it with the variety of fresh produce that late spring and early summer have to offer. The shift to warmer, longer days allows plants to grow and thrive, becoming the ultimate “gift” for our tables. While there are plenty of great foods to stock up on in May, here are the top five, according to registered dietitians.
The 8 Best Budget-Friendly Fruits & Vegetables to Buy in Spring
1. Radishes
How many times have you eaten a salad topped with sliced radishes and not thought much about them? Perhaps you didn’t fully appreciate their crisp crunch or pop of peppery goodness? There’s no better time than now when they’re in-season to add these zingy veggies to your grocery list. Besides being beautiful and flavorful, they’re also nutritious, saysRahaf Al Bochi, RDN, owner of Olive Tree Nutrition.Radishesare packed with nutrients like vitamin C, potassium and copper, and have been shown to have antimicrobial, anti-cancer and antioxidant properties, which promote overall health.
“Radishes can be enjoyed fresh on their own or in a salad, providing a crisp, crunchy, refreshing flavor,” says Bochi. “Or they can be roasted in the oven for a caramelized sweetened addition to your meals.” In more good news,radish greensare an edible, nutritious food, too. Rahaf recommends tossing them in a salad or sautéing them with some garlic for a quick green side dish.
2. Cherries
For the West Coast, May means the start of cherry season, saysMelissa Renae, RD. If you’re in the Midwest to the East Coast, you may not see the red rubies locally in your farmers' market until early to mid-June. (So, sit tight—they’re coming!) Not only arecherriesa delicious and beautiful food, but they pack many nutritional benefits. For starters, a 1-cup serving of cherries provides 3 grams offiber, which helps with everything from blood sugar control to gut and heart health.Cherries are also rich in antioxidants and anti-inflammatory compounds, says Renae, which are beneficial in preventing the development of chronic diseases, protecting against premature aging and improving heart health.
Renae recommends enjoying cherries fresh. Try them in hot or cold cereals, toss them into a smoothie or use them as toppings for yogurt or desserts. We love thisCherry Sorbet.
3. Morel Mushrooms
If you haven’t explored themushroomsection of your grocery store or farmers' market, now is the time. Button mushrooms and portobellos are always around, but the mighty morel is where it’s at in May, saysGrace Derocha, RD, a spokesperson for the Academy of Nutrition and Dietetics. “While their exact nutritional content can vary,” says Derocha, “they are generally low in calories and fat and high in protein and fiber.” They also provide an array of vitamins and minerals, including vitamin D, zinc, copper and iron.Additionally, morels contain antioxidants and have been associated with potential anti-inflammatory and immune-boosting properties.
Enjoy morel mushrooms sautéed for pastas and soups, toss them into quiches or use as a topping for pizza. For those surprisingly cool spring nights that sneak in, serve thisWild Mushroom Soupwith crusty bread.
4. Carrots
While you can findcarrotsyear-round, these orange-hued vegetables are at their sweet best in May, saysAngel Planells, M.S., RDN, a spokesperson for the Academy of Nutrition and Dietetics. Carrots contain beta carotene, a carotenoid that the body converts into vitamin A, says Planells, which can then be used for everything from supporting immune function to potentially protecting against disease and certain cancers. Planells adds that carrots—thanks to their nearly 4 grams of fiber per 1-cup (raw, chopped) serving—provide the additional benefit of helping with regulating bowel movements.
Smaller carrots tend to be sweeter, so enjoy them raw. Larger carrots can be sliced thin forSesame-Honey Carrot Ribbon Salador cooked quickly to maintain their crisp texture for dishes such as stir-fries. Carrots are also delicious roasted, like theseMaple Roasted Carrots, or cooked and pureed into dips.
5. Asparagus
This infamous spring vegetable is at its peak in May, so grab bunches with firm stalks and bright, tight tops for enjoying. Asparagus is a good source of vitamin C and fiber and an excellent source of vitamin K, says ChefAbbie Gellman, M.S., RD. It’s also a low-calorie food, with only 38 calories per 1-cup cooked serving.
Gellman recommends keeping things simple when it comes to cooking asparagus: “Just toss with extra-virgin olive oil, salt and pepper and roast at 425°F for 20 minutes.” If you’re looking for other ways to enjoyasparagus, Gellman suggests stir-frying or grilling. Finally, make sure to store asparagus properly to improve its longevity. “Simply place it in a glass with some water and put a plastic bag over the top of the tips, then store in the refrigerator,” she says. It’s like a little asparagus bouquet in your fridge!
Bottom Line
Enjoying food at its peak of freshness means you’ll be getting the most from it in terms of flavor and nutrition. Asparagus, morel mushrooms, carrots, radishes and cherries are ripe and ready in most of the United States in May. Try the suggestions here, or exploreour recipe libraryfor more inspiration.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
SourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE.Deciphering the Nutraceutical Potential ofRaphanus sativus-A Comprehensive Overview.Nutrients. 2019;11(2):402. doi:10.3390/nu11020402United States Department of Agriculture. FoodData Central.Cherries, raw.Faienza MF, Corbo F, Carocci A, et al.Novel insights in health-promoting properties of sweet cherries.J Funct Foods. 2020;69:103945. doi:10.1016/j.jff.2020.103945Li Y, Chen H, Zhang X.Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review.Front Nutr. 2023;10:1159029. Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029United States Department of Agriculture. FoodData Central.Mushrooms, morel, raw.United States Department of Agriculture. FoodData Central.Carrots, raw.United States Department of Agriculture. FoodData Central.Asparagus, fresh, cooked, no added fat.
Sources
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE.Deciphering the Nutraceutical Potential ofRaphanus sativus-A Comprehensive Overview.Nutrients. 2019;11(2):402. doi:10.3390/nu11020402United States Department of Agriculture. FoodData Central.Cherries, raw.Faienza MF, Corbo F, Carocci A, et al.Novel insights in health-promoting properties of sweet cherries.J Funct Foods. 2020;69:103945. doi:10.1016/j.jff.2020.103945Li Y, Chen H, Zhang X.Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review.Front Nutr. 2023;10:1159029. Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029United States Department of Agriculture. FoodData Central.Mushrooms, morel, raw.United States Department of Agriculture. FoodData Central.Carrots, raw.United States Department of Agriculture. FoodData Central.Asparagus, fresh, cooked, no added fat.
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.
Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE.Deciphering the Nutraceutical Potential ofRaphanus sativus-A Comprehensive Overview.Nutrients. 2019;11(2):402. doi:10.3390/nu11020402United States Department of Agriculture. FoodData Central.Cherries, raw.Faienza MF, Corbo F, Carocci A, et al.Novel insights in health-promoting properties of sweet cherries.J Funct Foods. 2020;69:103945. doi:10.1016/j.jff.2020.103945Li Y, Chen H, Zhang X.Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review.Front Nutr. 2023;10:1159029. Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029United States Department of Agriculture. FoodData Central.Mushrooms, morel, raw.United States Department of Agriculture. FoodData Central.Carrots, raw.United States Department of Agriculture. FoodData Central.Asparagus, fresh, cooked, no added fat.
Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE.Deciphering the Nutraceutical Potential ofRaphanus sativus-A Comprehensive Overview.Nutrients. 2019;11(2):402. doi:10.3390/nu11020402
United States Department of Agriculture. FoodData Central.Cherries, raw.
Faienza MF, Corbo F, Carocci A, et al.Novel insights in health-promoting properties of sweet cherries.J Funct Foods. 2020;69:103945. doi:10.1016/j.jff.2020.103945
Li Y, Chen H, Zhang X.Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review.Front Nutr. 2023;10:1159029. Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029
United States Department of Agriculture. FoodData Central.Mushrooms, morel, raw.
United States Department of Agriculture. FoodData Central.Carrots, raw.
United States Department of Agriculture. FoodData Central.Asparagus, fresh, cooked, no added fat.
