Increasingly we’re hearing about how local, seasonal food is richer in nutrients than canned or out-of-season produce that’s been shipped in from afar.
UT Southwestern Medical Center nutrition experts say we can be even more deliberate with our menu choices by choosing seasonal fruits and veggies that offer specific health benefits.
Their tip today: Eat fresh melons in season — and that means late summer in the US — to get a boost of potassium. That mineral can help athletes and those suffering from high blood pressure.
“Melons like cantaloupe and watermelon are particularly high in potassium,” says Lona Sandon, assistant professor of clinical nutrition at UT Southwestern and spokesperson for the American Dietetic Association. “One fourth a cantaloupe contains 800 to 900 milligrams of potassium, roughly 20 percent of the recommended daily value.”
Two cups of watermelon contains nearly 10 percent of the daily recommended value, she adds.
And after your melon fix, look to an array of dried and fresh fruits and veggies to pump up the potassium, such as dried apricots, avocados, figs, kiwi, oranges, raisins, dates, beans, potatoes, tomatoes and even grapefruit are other good sources of potassium.
Potassium works to lower blood pressure by helping regulate body fluids, providing a balance with sodium. To find out more about why potassium from natural sources is superior to supplements, see this article from Med India.
UT Southwestern notes that adults should get 4,044 milligrams of potassium from food and beverages each day, according to the US Department of Agriculture.
Tags: American Dietetic Association, Melons, Nutrients, Seasonal food, UT Southwestern Medical Center
