Healthy Eating With Fall Produce

Boost Fall Runs With Seasonal Foods

Oct 7, 2008 Anne Valente

Perfect weather and nutrient-packed produce make autumn an excellent season for runners, who can benefit from the season's healthy options.

Autumn is a great season for runners, with its crisp mornings and bright afternoons, and with its healthy produce. Though many people associate shorter days and cooler temperatures with filling meals that pack on weight, the fall months offer many healthy options that can enhance runners’ routines with solid nutrition. The nutrients in fall produce make them a wonderful option for healthy eating, and one that can power a running routine straight through the fall and winter months.

Colorful Produce Means Healthy Eating

Fall colors tend to be more subdued in nature, but the bright colors of autumn produce reveal just how healthy these fruits and vegetables can be. According to the Centers for Disease Control and Prevention in their online article, "Get Smart With Fruits and Veggies" (September 1, 2008), colorful foods tend to be more nutritious in nature. Consider the orange of sweet potatoes and pumpkins, the red and yellow of apples and pears, and the bright orange hue of butternut squash. Consuming a variety of colors like these can help runners absorb a variety of nutrients as well.

Common Nutrients in Fall Fruits and Vegetables

Most fall produce contains essential vitamins and nutrients, but runners may benefit from knowing the specific health offerings in common fall fruits and vegetables. Though almost all pack high fiber content, other nutrients are also abundant. According to Paige Waehner in her About.com article, “Five Ways to Fall Into Health and Fitness” (October 4, 2006), pumpkin provides iron, potassium, vitamins C and E, and carotenoids. As for apples, Waehner maintains that these fall favorites are full of potassium, vitamin C, folic acid and calcium. Other fall offerings, such as sweet potatoes, butternut squash and greens, are high in potassium, vitamin A and vitamin C, according to the Centers for Disease Control and Prevention. Eating such foods when they are seasonal and fresh enhances their health benefits, providing runners with essential energy for their exercise routine.

Using Fall Produce in Healthy Recipes

Despite the health benefits of fall fruits and vegetables, many runners may still assume that the only means of preparing them are in high-calorie recipes, such as pies, creamy soups and sweetened breads. Though such foods can be comforting and tasty, fall produce can also be central to healthful recipes, such as pumpkin soup, butternut squash and apple soup, and hearty chili. According to Charles Stuart Platkin in his Active.com article, “Fall Into Healthy Eating Habits" (2006), cream, cheese and meat tend to make soups and stews more fattening. Simply using more produce, as well as low-calorie broths instead of cream, can make soups healthier and even more flavorful.

Beyond use in soups, however, fall produce can also be baked or roasted, such as baked squash or roasted sweet potatoes. Even eating fall fruits on their own, such as packing an apple for lunch, can help runners reap the benefits of the season without incurring a wealth of calories.

No matter how the season’s fruits and vegetables are prepared, runners should take advantage of this rich variety available during the months of autumn. Not only is fall produce tasty and abundant, but it packs a solid, nutritious punch that can sustain and enhance any running routine all season long.

The copyright of the article Healthy Eating With Fall Produce in Running & Marathons is owned by Anne Valente. Permission to republish Healthy Eating With Fall Produce in print or online must be granted by the author in writing.

Fall Produce Means Healthy Options For Runners.