5 Superfoods You May Have Never Heard Of

Needs for speed and convenience have given rise to a plethora of convenience foods. A diet of processed foods usually leads to poorer health. Then, when the effects of many years of poor food choices kick in, people wish they could heal overnight. They would like to regain their ideal weight within a week.

As luck would have it, there are plenty of medications and meal replacements out there that promise just these results. Unfortunately, in the long run, almost all of these “magic pills” and fad diets can make your condition even worse. Ultimately, the easiest and safest way to live a long and healthy life is to worry about the quality of your daily diet.

Not only does a healthy diet provide vital nutrients and fuel needed by all organs, but it also helps maintain an ideal weight. One of the keys to a diet is the diversity of fruits and vegetables. We often have the habit of always cooking the same vegetables and some go by the wayside, even though they are tasty and rich in essential nutrients.

Five little-known superfoods

If your pantry is already full of classic foods and/or you want to expand your culinary horizons with a few out-of-the-ordinary ingredients, here are five superfoods you may never have heard of.

1 Limequat

Limequat is a hybrid between lime (or lime) and kumquat. The latter being a sweet but tangy citrus fruit whose skin is edible. The peak limequat season runs from July to November. It contains a large amount of fiber and vitamin C. Like that of the kumquat, the skin is edible, which makes it an ingredient of choice for flavoring dishes with a citrus flavor.

2 Grapefruit

Pomelo is another member of the citrus family that is often overlooked. It looks a bit like a large grapefruit, and its flavor is also close, although the pomelo is a little sweeter. To eat it, you have to remove the thick skin and the membrane from each “slice”. Like other citrus fruits, you can enjoy it as it is, or add it, for example, to salads, sauces, marinades or fresh fruit juices.

3 Hubbard squash

Hubbard squash is harvested in winter, it is a welcome source of many nutrients. It contains vitamins A, C, E and K, potassium, folic acid, iron, lutein, manganese, magnesium, phosphorus, zeaxanthin and omega 3 of vegetable origin. You can pair roasted Hubbard squash with cabbage, or add it to casseroles.

3 The Teff

Teff is a plant grown as a cereal, with tiny grains, native to northern Africa. It has been the staple ingredient of traditional Ethiopian cuisine for millennia. Naturally gluten-free, teff is rich in calcium, manganese, iron, fiber, protein, vitamin B, zinc and contains all eight essential amino acids. It has a slight nutty taste that goes well with many preparations, whether stews or pastries. It also lends itself well to pilaf cooking. You can finally sprinkle it on your salads.

4 Fenugreek

Fenugreek is a curry-scented plant whose seeds are valued for their medicinal properties. Especially in the treatment of digestive problems, stomach aches, constipation, gastritis, etc. Fresh fenugreek leaves can be eaten raw as a vegetable. You can also use them, fresh or dried, to spice up a variety of dishes. Fresh fenugreek leaves are often used in Indian curries. Fenugreek seeds are rich in minerals such as iron, potassium, calcium, fiber and choline, and can be sprouted to further add to their qualities.

5 Purslane

Purslane is an edible lemon-flavored herb popular in Greek and Mexican cuisines. Some compare its taste to watercress or spinach. It is rich in omega 3 fatty acids, vitamins C and E and pectin. The young leaves and stem tips are usually tastier and crunchier and are popular in salads and sandwiches.

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