Nutrition in Autumn

As the days gradually cool down, we see the leaves turn from green to their Autumnal shades of red, yellow and orange.

This change reminds us of the importance of including colourful foods in our meals every day. Antioxidants are found in a range of foods, but particularly brightly-coloured fruits and vegetables. Antioxidants work by slowing or even preventing the harmful activity of 'free radicals'. 

In Autumn, the following fruits and vegetables are in season, and will be plentiful and the most economic to buy in your local shops.
Fruit
Apple, banana, grapes, nectarine, peach, pear, plum, tomato, watermelon, nashi
Vegetables
Asparagus, beans, beetroot, broccoli, cabbage, carrot, cucumber, eggplant, lettuce, mushrooms, potato, pumpkin, snowpeas, spring onion, sweetcorn, turnip, zuccini
 
 
Our top tips for Autumn eating:
 
  • Choose fruit and vegetables which are in season for the cheapest, freshest, most tasty eating
     
  • Savour a colourful dessert – fresh fruit salad with banana, grapes, peaches, apple, and pear
     
  • Did you know watermelon is made up of over 90% water, making it a refreshing, low kilojoule snack
     
  • Make your dinner plate a rainbow: include purple (cabbage & beetroot), green (beans & brocolli), orange (carrot & pumpkin), white (potato & onion), yellow (sweetcorn) colours