Health Watch is a Public Service of the Office of News and Publications  and is intended to provide general information only and should not replace the advice of a medical professional. You should contact your physician if you have questions about any of these topics.

This week on Health Watch, we’ve been talking about going green with your diet to help the environment and your body. Eating more fruits and vegetables — preferably locally grown and in season – and less meat helps reduce your carbon footprint. Nutrition experts at UT Southwestern Medical Center have these suggestions of some veggies to try — and they’re even green:

Broccolini is a cross between broccoli and Chinese kale, and it’s loaded with cancer-fighting antioxidants. Brussels sprouts are also loaded with nutrients. If you hated them as a kid, try them again, but don’t overcook them. That’s what gives them a mushy texture. Kale is a loose-leafed form of cabbage that’s full of vitamins and fiber but low in calories. These vegetables are in season at this time of year, depending on where you live so look for them at farmers markets.

Visit http://www.utsouthwestern.org/nutrition to learn more about UT Southwestern’s clinical services in nutrition.

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