These gourds are rich inbeta-carotene, a pigment that gives pumpkins their signature orange color.
Pumpkin puree can even replace butter in baked goods in a 4:3 ratio.
Omit four tablespoons of oil and add three tablespoons of pumpkin puree, she said.
Photo Illustration by Lecia Landis for Verywell Health; Getty Images
Pumpkin seeds are also nutritious.
Eat with the shell on for extra fiber, Hodson said.
She said one of her favorite fall recipes is pomegranate and roasted squash salad.
Since squash contains fat-soluble beta-carotene, she recommends drizzling some olive oil on the squash before serving the salad.
Kale’s high fiber content may also contribute to lower cholesterol levels, promoting heart health.
Its antioxidants can fight free radicals, which can also protect heart health, Gentile said.
This cool-season green can even survive snowstorms and it tastes sweeter after a frost," she said.
Okra
Okra is known for its sticky mucilage, which works as a thickening agent for stews and gumbo.
Van Horn said the American Heart Association offersrecipesthat are good for your heart and are affordable.
Animal fats, butter, cream, and coconut milk all contain saturated fats.
Visit a local farmers market or browse theU.S.
Department of Agriculture (USDA)website to see what seasonal produce is available near you in the fall.
Frozen or canned produce can be just as nutritious, she added.
Zhang G, ed.Oxidative Medicine and Cellular Longevity.
2021;2021:1-17. doi:10.1155/2021/6627355
American Heart Association.What is a healthy diet?
2022;46(10).
2018;123(12):1339-1349. doi:10.1161/CIRCRESAHA.118.313409
