Looking to Lose Weight? Nine Fruits and Vegetables To Grow In Your Garden
Are you looking to lose weight? Eating a healthier diet should be a top priority. This means filling your plate with a variety of fruits and vegetables. They will provide you with an abundance of nutrients with enough fiber to keep you satiated between meals.
While it’s possible to buy fresh produce at the grocery store, you’ll likely save money and lower your risk of giving into unhealthy cravings by growing food at home instead. This ensures that nutritious produce is easily accessible and ready to serve as inspiration for cooking healthy meals.
These nine fruits and vegetables are great options to add to your healthy eating plan. They’re easy to grow at home, full of nutritional benefits, and versatile enough to prepare in a variety of ways. Add them to your garden plan, and they’ll make it easier to eat well and start losing weight.
Common bean is one of the most widely produced cash crops in the world, with 23.6 million tons grown in 2016. China is the largest producer of the Common bean, accounting for 79% of the market share. While the Common bean is known as a staple food source, the leaves can be used to trap bedbugs and the beans are widely used in a type of fortune-telling called “favomancy”.
Common blackberry (Rubus allegheniensis) is a deciduous shrub endemic to North America. This wild plant is commonly found on clearings and woodland margins. Its fruit is edible and has a sweet, mildly spicy taste. The fruits are most commonly eaten raw, but they can also be cooked or dried.
Broccoli (Brassica oleracea var. italica) is a nutritious, cool-weather crop in the cabbage family grown extensively worldwide, both commercially and in home gardens. It is eaten as a nutritious vegetable, raw or cooked, and is frequently added to salads, casseroles, or vegetable platters. Its name comes from a similar Italian word that means “the flowering crest of a cabbage.”
Ginger (Zingiber officinale) is an edible, herbaceous perennial species native to Southest Asia. The root is used commonly throughout the world as a spice and flavoring. This species is related to turmeric and cardamom. Ginger has been cultivated for centuries; it was used in ancient Greece and Rome and was important to the historical spice trade.
Watermelon (Citrullus lanatus) is a flowering plant with a vine-like appearance native to Western Africa. Watermelon bears fruit that are widely cultivated and consumed across the world. Watermelon grow in tropical and temperate climates and requires warmth to grow. There are 1000 varieties around the world.
Cauliflower (Brassica oleracea var. botrytis) has been a common cool-season vegetable since Greek and Roman times. The large head is usually white, but purple, green, and orange cultivars are available. Cauliflower is a valuable source of vitamins B, C, and K. It is a popular alternative to rice and potatoes in low-carbohydrate diets.
Field pumpkin are most commonly seen as decorations throughout the autumn and during the Halloween holiday, when they are carved and used as traditional jack-o’-lanterns. While the taste of Field pumpkin flesh may not be ideal, eating the seeds after toasting them with a bit of salt can be a delicious treat!
A member of the brassica family, Cabbage grows well in cool weather and full sun. It can be eaten raw, shredded in salads, or in soup, and is fermented to make sauerkraut.
Garden lettuce (Lactuca sativa) is a hardy annual plant commonly cultivated as a leafy vegetable. The earliest evidence of its cultivation goes all the way back to Ancient Egypt. Its leaves are often used for making salads and they are an excellent source of vitamins K and A.