These ingredients have been cropping up in unexpected places lately—and they're packed with nutrients. Here's how to take advantage of them in your diet.
That scourge on your lawn is actually a nutrient-dense powerhouse. Just one cup of raw dandelion greens delivers high levels of vitamins A, C and K. Innovative brands are even incorporating bitter dandelion root into tea for liver and digestive support. Just don’t forage for dandelion greens if you live in an urban or suburban place—opt instead for pesticide-free organic varieties.
This beautiful, tropical flower grows prolifically in warm climates, and it’s typically found
in tea. One 2013 study suggests this tart, slightly sweet and refreshing tea effectively lowers blood pressure and bad cholesterol. Researchers believe hibiscus’ ample anthocyanins are the source of its health benefits.
Is kelp the new kale? Although it’s an acquired taste (if you don’t like eating seafood it’s a tough sell), this sea vegetable is loaded with folate, magnesium and vitamin K. Plus, kelp can absorb fertilizers like nitrogen and phosphorus, making the ocean a better environment for fish to breed.
Now available as a tea, supplement or juice add-in, this yellow root delivers a peppery and tart punch to dishes from curries to rice pilaf. Ayurvedic practitioners believe turmeric balances the three doshas, or energy centers, for optimal health. Plus, ample research supports turmeric’s anti-inflammatory properties, thanks to the root’s active compound curcumin.