When you think of autumn foods I bet pumpkins, squash, carrots and other gorgeous coloured root vegetables come into your mind.  The good news is that these vegetables and squashes are a great source of the nutrient beta-carotene.

Beta-carotene is a red/yellow pigment that gives these foods their colour, and when we eat it we convert it into retinol, better known as vitamin A.  This is essential for healthy skin, eyes, mucous membranes, and the immune system.

A delicious way to increase your intake of beta-carotene is to roast a large pan of root vegetables and an onion in a little olive oil.  Add some feta or goats cheese for a vegetarian meal, or some good quality sausages for a hearty supper.  Left over veggies can be made into soup the next day by just adding stock and blending.

nutrition post by Lisa Patient