5 Benefits of eating seasonally this Autumn

by Asha Richards

Women’s Health Expert

1. More nutritious

The closer you eat fruit and vegetables from when they are harvested the more nutritional value they contain. Anti-oxidants such as vitamin C rapidly decline when stored for long periods of time. So for a higher micronutrient intake, eat seasonally.

2. More cost effective

Ever wondered why strawberries are $2 a punnet in summer and $6 in winter? There are less costs involved in the growing, harvesting, storing and transporting produce that is in season. As consumers we see this reflected in the cost. If you aren’t eating enough fruit and vegetables because of the cost, try buying what is in season only.

3. More flavour

The more time a fruit or vegetable spends in storage or on the shelf, the less flavoursome it becomes. This is super important to remember when you are cooking for children and picky-eaters. Simply cook with seasonal produce and wait for the plates to empty and compliments to roll in.

4. Less exposure to pesticides and herbicides

Buying locally and seasonally increases your chances of getting pesticide-free, organic produce. Fruit and vegetables grown off season are more likely to require the use of chemicals, pesticides and preservatives (such as wax) to prolong their life and reduce the risk of breaking down and going ‘off’. There are many health benefits of eating organic produce, including reduced inflammation and oxidative stress.

5. Better for the environment

Eating seasonal means you’re more likely to be eating locally grown produce. This means less energy and fuel is needed to grow and transport the produce, leaving less of an environmental impact. 

Autumn Fruit

  • Avocado
  • Apple
  • Banana
  • Cumquat
  • Custard Apple
  • Feijoa
  • Fig
  • Grapefruit
  • Grapes
  • Kiwi Fruit
  • Lemon
  • Lime
  • Mandarin
  • Mango
  • Mangosteen
  • Nashi
  • Orange
  • Papaya
  • Passionfruit
  • Peach
  • Pear
  • Persimmon
  • Plum 
  • Pomegranate

Autumn Vegetables

  • Artichokes
  • Asian greens
  • Beans
  • Beetroot
  • Broccoli
  • Brussel sprouts
  • Cabbage
  • Capsicum
  • Carrot
  • Cauliflower
  • Celery
  • Choko
  • Corn
  • Cucumber
  • Daikon
  • Eggplant
  • Fennel
  • Leek
  • Lettuce
  • Mushrooms
  • Okra
  • Onion
  • Spring onion
  • Parsnips
  • Potato
  • Pumpkin 
  • Shallot
  • Silverbeet
  • Spinach
  • Squash

Herbs and Spices

  • Basil
  • Chervil
  • Chilli
  • Chives
  • Coriander
  • Dill
  • Garlic
  • Ginger
  • Kaffir lime
  • Lemongrass
  • Mint 
  • Oregano

by Asha Richards

Women’s Health Expert

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