What's In Season & Why Does It Matter?

Tuesday, March 5, 2024

by Catherine Sigman, Dining Services Nutrition Clerical

Why Should You Eat In Season?

We all know that eating fruits and vegetables is good for us, but why does it matter what’s in season? Studies have shown that when consumed soon after naturally-ripening, fruits and vegetables actually contain more vitamins, minerals, and anti-oxidants. This means that eating food in season not only tastes better, but it can also make you feel better!

Additionally, buying in season fruits and vegetables can benefit your finances due to the lower cost of in season crops. The lower price points are a result of reduced overhead costs needed to produce or transport out of season produce. Therefore, cheaper in season options not only save you money but can also benefit the farmers and markets in your community if you shop locally.

Shopping in season and locally also benefits the environment by reducing carbon dioxide emissions produced by cars, trucks, planes, and boats used to transport fruits and vegetables from far away.

Why Carrots?

Carrots are full of beta-carotene, an orange-pigment color, which breaks down into vitamin A after being consumed.

Although vitamin A won’t cure poor vision, it does support eye health, protect your eyes from the sun, and reduce your risk of developing cataracts. This is because vitamin A is essential to a light-sensitive protein in our eyes called rhodopsin that has been associated with retinal degeneration when eye health is not maintained.

Carrots have also been associated with healthier skin in a number of ways. The vitamin C in carrots aids in collagen production, which is a type of protein essential for skin elasticity and the prevention of wrinkles. Vitamin A also upkeeps skin health by attacking free radicals in the skin that can lead to skin aging and uneven pigmentation.

Why Spinach?

Spinach is a leafy green, so it provides many health benefits associated with the green produce category! Spinach is specifically high in vitamin K, lutein, and many other beneficial nutrients.

Although the mechanism is not yet fully understood, research suggests that these nutrients help to slow cognitive decline. Lutein, specifically, has demonstrated an association with the preservation of thinking abilities including verbal fluency, memory, and reasoning ability!

Iron, a mineral found abundantly in spinach, has been associated with reduced fatigue. Iron helps your body make hemoglobin which is a molecule largely responsible for transporting oxygen from your lungs to the rests of your body. This is why, without iron, your body can become fatigued.

Why Turnips?

Turnip greens are full of calcium that make your bones stronger! Just one cup of boiled turnip greens contains 197mg of calcium.

When bone tissue is made, a molecule called collagen lays out a framework. Then, as blood flows throughout this framework, calcium in the blood fills in the missing pieces. These crystals of calcium work together with collagen to make the bone, and as more calcium is added, your bones become healthier and stronger.

Turnips are also packed with insoluble fiber which is form of fiber that helps regulate the digestive tract. Unlike soluble fiber, insoluble fiber remains undissolved in water or gastrointestinal fluids. Because its indigestible, it remains intact in the gastrointestinal tract, promoting the processing of waste and helping to prevent any blockages or constipation that might occur.

Wondering what's in season?

Check out this helpful chart from FoodTalk.org.

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