2. Cranberries <\/p>\n
maramicado \/ Getty Images<\/p>\n
Cranberries<\/a> may be known for their ability to help prevent urinary tract infections (UTIs)<\/a> due to high amounts of proanthocyanidins, a type of flavonoid<\/a> and antioxidant. Other properties make cranberries useful for digestive support, healthy heart support, and decreasing inflammation.<\/p>\n 3. Squash <\/p>\n Qwart \/ Getty Images<\/p>\n Fall brings nutritional powerhouses like butternut squash<\/a>. Packed with vitamins, minerals, fiber, and anti-inflammatory compounds, these hearty veggies can help control weight, manage diabetes, strengthen the immune system, and lower blood pressure.<\/p>\n 4. Pumpkins <\/p>\n Yulia Naumenko \/ Getty Images<\/p>\n Add pumpkin<\/a> to your diet this fall to reap the beneficial effects the vegetable can have on the body. Pumpkin and its seeds<\/a> provide antioxidants that can help prevent cancer.\n<\/p>\n Rich in fiber and other nutrients, pumpkin has also been shown to help manage diabetes, prevent cardiovascular disease, and improve mood.<\/p>\n 5. Brussels Sprouts <\/p>\n Alexander Donin \/ Getty Images<\/p>\n Cruciferous vegetables like Brussels sprouts<\/a> provide sulforaphane<\/a> and other compounds that have been shown to have anticancer properties. Also high in fiber, increased consumption of cruciferous veggies is often found to be associated with lower incidences of colorectal cancer.\u00a0\u00a0\n<\/p>\n 6. Kale <\/p>\n Megan Kobe \/ Getty Images<\/p>\n Kale is a superfood<\/a> full of fiber and lutein<\/a>, a compound known to reduce the risk of cardiovascular disease and stroke. Kale has also been shown to slow cognitive decline that comes with aging. Consuming leafy green vegetables like kale is also associated with a lower risk of macular degeneration, a disease that causes vision loss.<\/p>\n 7. Carrots <\/p>\n Marianne Purdie \/ Getty Images<\/p>\n Give your skin and smile a boost this fall by adding carrots<\/a> to your diet. High in vitamin C, carrots can help maintain healthy skin and gums. Carrots also contain carotenoids<\/a> such as lutein, which protect the eyes from diseases, promote brain development, and slow muscle loss due to aging.\n<\/p>\n 8. Sweet Potatoes <\/p>\n Candice Bell \/ Getty Images<\/p>\n High-fiber, high-carbohydrate sweet potatoes<\/a> can give you a much-needed energy boost when the weather turns.\n<\/p>\n Purple, yellow, and orange sweet potatoes are all rich in anthocyanins<\/a>, a flavonoid pigment that gives sweet potatoes their color and provides health benefits such as improved cognitive function and lowered risk of diabetes, cardiovascular disease, and cancer.\n<\/p>\n 9. Pears <\/p>\n FabrikaCr \/ Getty Images<\/p>\n Pears<\/a> are high in fiber, prebiotics<\/a> (compounds that feed the beneficial bacteria in the gut), and antioxidants. They\u2019re a great way to add something sweet to your diet with benefits that include reduced risk of type 2 diabetes, lower cholesterol, and the ability to help maintain a healthy weight.\n<\/p>\n Don\u2019t forget to eat the peel, as it contains as many beneficial compounds, if not more, than the rest of the fruit.\n<\/p>\n 10. Parsnips <\/p>\n LisaInGlasses \/ Getty Images<\/p>\n Parsnips provide vitamins and fiber. These root vegetables can help with inflammation and bone health and may even help with skin conditions like psoriasis.\n<\/p>\n 11. Beets <\/p>\n KatarzynaBialasiewicz \/ Getty Images<\/p>\n Beets<\/a> contain high amounts of nitrate, which, when ingested, can have beneficial effects on blood pressure. Beets have also been shown to help lower inflammation and protect against cognitive decline.<\/p>\n 12. Grapes <\/p>\n Muhla1 \/ Getty Images<\/p>\n Grapes<\/a> are another sweet addition to your fall diet that can help with heart health. Shown to be effective at lowering blood pressure, grapes provide compounds like flavonoids and phenolic acids that work as antioxidants and anti-inflammatories.\n<\/p>\n Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process<\/a> to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.<\/p>\n Oyenihi AB, Belay ZA, Mditshwa A, Caleb OJ. “An apple a day keeps the doctor away”: the potentials of apple bioactive constituents for chronic disease prevention<\/a>.\u00a0J Food Sci. 2022;87(6):2291-2309. doi:10.1111\/1750-3841.16155pears<\/p>\n Nemzer BV, Al-Taher F, Yashin A, Revelsky I, Yashin Y. Cranberry: chemical composition, antioxidant activity and Impact on human health: overview<\/a>.\u00a0Molecules. 2022;27(5):1503. doi:10.3390\/molecules27051503<\/p>\n Men X, Choi SI, Han X, et al. Physicochemical, nutritional and functional properties of\u00a0Cucurbita moschata<\/a>.\u00a0Food Sci Biotechnol. 2020;30(2):171-183. doi:10.1007\/s10068-020-00835-2<\/p>\n Batool M, Ranjha MMAN, Roobab U, et al. Nutritional value, phytochemical potential, and therapeutic benefits of pumpkin (Cucurbita\u00a0sp.)<\/a>.\u00a0Plants (Basel). 2022;11(11):1394. doi:10.3390\/plants11111394<\/p>\n A\u011fag\u00fcnd\u00fcz D, \u015eahin T\u00d6, Y\u0131lmaz B, Ekenci KD, Duyar \u00d6zer \u015e, Capasso R. Cruciferous vegetables and their bioactive metabolites: from prevention to novel therapies of colorectal cancer<\/a>.\u00a0Evid Based Complement Alternat Med. 2022;2022:1534083. doi:10.1155\/2022\/1534083\u00a0<\/p>\n Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study<\/a>.\u00a0Neurology. 2018;90(3):e214-e222. doi:10.1212\/WNL.0000000000004815<\/p>\n Ahmad T, Cawood M, Iqbal Q, et al. Phytochemicals in\u00a0Daucus carota\u00a0and their health benefits-review article<\/a>.\u00a0Foods. 2019;8(9):424. doi:10.3390\/foods8090424<\/p>\n Laveriano-Santos EP, L\u00f3pez-Yerena A, Jaime-Rodr\u00edguez C, et al. Sweet potato is not simply an abundant food crop: a comprehensive review of its phytochemical constituents, biological activities, and the effects of processing<\/a>.\u00a0Antioxidants (Basel). 2022;11(9):1648. doi:10.3390\/antiox11091648<\/p>\n Hong SY, Lansky E, Kang SS, Yang M. A review of pears (Pyrus spp.), ancient functional food for modern times<\/a>.\u00a0BMC Complement Med Ther. 2021;21(1):219. doi:10.1186\/s12906-021-03392-1<\/p>\n Lee K, Pan JH, Choi Y, et al. Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation\u00a0in vitro\u00a0and\u00a0in vivo<\/a>.\u00a0Front Nutr. 2024;11:1507886. doi:10.3389\/fnut.2024.1507886<\/p>\n Kenari HM, Kordafshari G, Moghimi M, Eghbalian F, TaherKhani D. Review of pharmacological properties and chemical constituents of\u00a0Pastinaca sativa<\/a>.\u00a0J Pharmacopuncture. 2021;24(1):14-23. doi:10.3831\/KPI.2021.24.1.14<\/p>\n Clifford T, Howatson G, West DJ, Stevenson EJ. The potential benefits of red beetroot supplementation in health and disease<\/a>.\u00a0Nutrients. 2015;7(4):2801-2822. doi:10.3390\/nu7042801<\/p>\n Sabra A, Netticadan T, Wijekoon C. Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases<\/a>.\u00a0Food Chem X. 2021;12:100149. doi:10.1016\/j.fochx.2021.100149<\/p>\n![\"Author](\"https:\/\/www.newsbeep.com\/us\/wp-content\/uploads\/2025\/09\/CoryMartinHeadshot-1afc0f92b8d741be80e58c9c2615b1d8.jpg\")
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