
A quintessential harbinger of spring, asparagus can be eaten raw or cooked. This vegetable contains plenty of folate, a B vitamin that’s particularly beneficial during pregnancy; research also indicates that folate can help reduce the risk of certain types of cancer.3 Just four spears of boiled asparagus provide 22 percent of the recommended daily value of folate. Try asparagus steamed or sautéed with shallots and mushrooms.
Sources:
[3] https://ods.od.nih.gov/factsheets/Folate-HealthProfessional/#h3
Edited by Elisa - Jenny Craig
Recommended Comments
There are no comments to display.