Eating Seasonally in Winter

Eating with the seasons is a practical way to support your body. During the colder months, focus shifts to hardy vegetables and fruits that store well or thrive in low temperatures. These foods provide the fiber and nutrients necessary to maintain energy and support the immune system.

Winter Fruits

Fruit selection in winter focuses on varieties that are hardy or harvested late in the year. These options are high in fiber and provide essential vitamins for immune support.

Citrus Fruits

Citrus is a primary source of vitamin C during the winter. This nutrient supports the production of white blood cells, which are necessary for fighting infections.

• Grapefruit: Contains high levels of vitamin A and vitamin C. It also provides lycopene, an antioxidant.

• Oranges: These are a reliable source of fiber and folate.

• Clementines: A practical, portable option for maintaining consistent vitamin intake.

Root Vegetables

Root vegetables are staples for winter nutrition. They grow underground, absorbing minerals from the soil.

• Sweet Potatoes: These are high in beta-carotene. The body converts this into vitamin A, which supports the mucosal lining of the respiratory tract.

• Carrots: A reliable source of fiber and antioxidants. They are versatile for roasting or adding to stews.

• Beets: These contain betalains, which have antioxidant properties. They also provide a significant amount of folate and manganese.

Cruciferous Vegetables

Many vegetables in the brassica family become sweeter after a frost. They are dense in fiber and sulfur-containing compounds.

• Brussels Sprouts: These provide high levels of vitamin C and vitamin K. They are best prepared roasted to maintain their texture.

• Kale: A hardy green that remains available through the cold. It is a dense source of fiber and calcium.

• Cabbage: This is an affordable way to add volume and fiber to meals. Fermented cabbage, like sauerkraut, also introduces beneficial bacteria to the gut.

Winter Squash

Squash varieties are harvested in the fall but are designed to last through the winter.

• Butternut and Acorn Squash: These are rich in complex carbohydrates. They provide a steady release of energy and are high in potassium.

• Pumpkin: Beyond its seasonal associations, pumpkin is a great source of fiber and vitamin E.

Supporting Immunity

Immune health relies on a consistent intake of specific vitamins and minerals found in plant-based winter foods.

Food Item	Primary Benefit	Nutrients
Garlic	Antimicrobial properties	Allicin
Onions	Anti-inflammatory	Quercetin
Apples	Gut health	Pectin (Fiber)
Pears	Digestion	Soluble fiber

Focusing on these whole, plant-based foods ensures your diet remains nutrient dense. Prioritizing local produce when possible often results in better flavor and higher nutrient retention.