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Our Summer Superfood List

Healthy Living, Nutrition | 06-05-2018

What are superfoods? Popular magazines, TV shows, and blogs are all buzzing about them, but it’s hard to pin down a precise answer. That’s because, unlike organic foods, superfoods are not regulated. Most experts agree, however, that a superfood is a food that contains high levels of vitamins and minerals. They may also provide antioxidants which help prevent cell damage. Below, we’ve listed six that we’re savouring this summer.

Chia Seeds

The benefits of chia seeds are many. They’re packed with fibre and calcium and, given their surprising amount of plant-based protein and omega-3 fatty acids, they’re a great choice for vegetarians and vegans. Sprinkle them on a salad or let them sit overnight with nut milk, berries, and stevia to make a tasty chia seed pudding.

Kale

Kale recipes are everywhere, and that’s because the leafy green vegetable is a powerhouse packed with vitamins A, C, and K as well as calcium and iron. To boot, kale contains less than 40 Calories and zero fat per cup. The superfood can be tough to eat in its raw state, so we recommend marinating it in heart-healthy oils overnight, roasting it, or incorporating it into soups.

Raspberries

Raspberries burst with more than just colour and flavour. They’re also a good source of antioxidants, such as Vitamin C, quercetin (a flavonoid), and gallic acid (a polyphenol).

Almonds

A handful of almonds will give you a dose of protein and polyunsaturated and monounsaturated fats, which is probably why so many reach for almonds as a healthy anytime snack. Almonds also provide vitamin E,] an antioxidant that helps prevent cell damage.

Pomegranate

Native to Iran, pomegranates have been eaten for millennia in the east. In recent years they’ve caught on in the west and for good reason: the juicy fruit contains vitamin C and other antioxidants as well as anti-inflammatory properties.

Matcha Tea

Matcha tea benefits tea-drinkers more than regular green tea. That’s because it is made by suspending the finely chopped leaves of the highest quality green tea plants in water—so you’re actually consuming the leaves, not just an infusion of them. It’s also because matcha contains a high level of catechin EGCg, an antioxidant that many consider to be a potent cancer-fighting organic compound.

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