Summer Produce Is Here: Making the Most of the Season’s Best

One of the most underappreciated nutrition strategies is also one of the simplest: eat what is in season. Summer brings an abundance of fresh produce — from farmers markets brimming with tomatoes, corn, zucchini and peaches to backyard gardens full of herbs and greens. Seasonal eating is not just a feel-good concept; it is backed by evidence that freshly harvested produce contains higher levels of vitamins and antioxidants than food that has traveled long distances.

Summer staples like berries, cucumbers, leafy greens and watermelon are not only delicious — they are nutritional powerhouses. Berries are among the highest antioxidant foods available, with research from Harvard linking regular berry consumption to reduced risk of heart disease. Tomatoes are rich in lycopene, a carotenoid associated with reduced risk of certain cancers. Corn and zucchini provide fiber that feeds beneficial gut bacteria. And fresh herbs like basil, cilantro and mint add flavor while delivering anti-inflammatory compounds.

Summer is also an ideal time to experiment in the kitchen. Grilling vegetables, blending smoothies with fresh fruit and building colorful salads are all easy ways to boost your nutrient intake without feeling like you are on a diet. If you find yourself struggling to incorporate more produce or want guidance on what to prioritize given your specific health goals, NutriGreene is here to help you build a seasonal plan that is both enjoyable and effective.

Sources

• Cassidy A, et al. High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women. Circulation. 2013;127(2):188-196.

• Erdman JW Jr. Tomatoes, tomato-based products, lycopene and cancer: review of the epidemiologic literature. J Natl Cancer Inst. 1999;91(4):317-331.

Ready to take the next step in your nutrition journey? Schedule an appointment at NutriGreene today. www.nutrigreene.com | (203) 429-4211 | info@nutrigreene.com