Like a photoshopped still-frame, the produce section of your average grocery store is often unchanging, despite turning seasons and changing weather. Refrigeration, chemical preservation and shipping allow shoppers to find familiar fruits and vegetables year-round — carrots and apples all cleaned, waxed and stacked in the customary quasi-pyramids of produce.
Though eating this way is convenient, many argue that it is not ideal for our bodies or the environment. Eating produce as it naturally grows by season not only provides more nutrients and promotes a healthier microbiome, but also allows for healthier crop rotation. Additionally, eating locally sourced fruits and vegetables helps your home-town farmers.
To assist those on their path to healthfulness, HealthGrove used data from the ESHA nutrition database to find the 10 healthiest fruits and 10 healthiest vegetables to keep an eye out for this spring and summer at your farmers markets and local produce stands. These are ranked by their nutrient score, which looks at the ratio of “good” nutrients, such as vitamins and minerals, to “bad nutrients,” like cholesterol, fat and sugar.
The slide show presents all fruits, followed by all vegetables.
Note: Though serving sizes may differ for these fruits and vegetables, it does not affect their nutrient score.