What is a ‘superfood’, what is it for and which are the most consumed



The ‘superfoods’ They have become a great trend when it comes to eating healthy. These are natural products, which are generally eaten raw, and with a large number of benefits and nutrients.

Expert nutritionists attribute the prefix ‘super’ for all the advantages they provide, as well as the fact that they cover almost all nutritional needs, unlike other foods.

They are characterized by being rich in antioxidants, healthy fats and vitamins, in addition to being easy to consume and to incorporate into any diet, either as single dishes or as essential ingredients for desserts, salads or dairy products.

Another feature of ‘superfoods’ lies in their exotic origin, although it is a matter of debate among nutritionists themselves.

A sector of these professionals rejects this idea because it excludes other more common and equally healthy products.

The most consumed in Spain

Spinach, oranges, kiwis, broccoli, nuts… Those in favor of not adding that “exotic” aspect place these foods among the most common. On the other hand, those who consider that they should have that condition, propose another ranking.

Turmeric, an ideal 'superfood' against high cholesterol
Turmeric, an ideal ‘superfood’ against high cholesterol

The kale, kefir, quinoa, spirulina, turmeric, or ginger They are some of the most consumed in Spain, and each one of them provides different benefits in our immune system, energy supply or in the treatment of diseases.

For example, him kale It is shown as an ideal option for the recovery of athletes. With few calories, the consumption of this vegetable reinforces the levels of iron, magnesium, phosphorus and potassium.

In the case of kefir, its consumption is identified as an interesting remedy against allergies since it helps treat respiratory problems derived from these and asthma.

“‘Superfoods’ don’t exist”

Around these products there is a debate about the properties that some nutritionists give them.

“‘Superfoods’ do not exist”, defends the researcher from the Higher Council for Scientific Research (CSIC), jara perez. It denies that they contain healing properties different from those of other products.

The doctor focuses on the range of possibilities to replace each of them with other equally healthy and economically more affordable foods: “Chia is just as ‘super’ as lentils”, zanjaba.

The discussion, not so focused on the real nutritional value of ‘superfoods’, does highlight the risks of highlighting these products above the rest, and giving up a varied and balanced diet that provides the same benefits.

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