Five Healthiest Foods That You've Never Eaten

People tend to eat the food that they know carefully from its origin to processing ways but they may be reluctant to a new food they\'re not sure if it tastes good. However, there are some healthy foods you have never eaten.

Kiwi

Small fruits that feature brown and fuzzy on the outside but emerald green and juicy on the inside with tiny black seeds are very healthy and worth getting to know. Kiwi is a typical example. Each kiwi contains 50 calories and a huge amount of Vitamin C (Two kiwis have twice the vitamin C of an orange). Besides, it is also rich in potassium and loaded with dietary fiber.

Among 27 of the most commonly consumed fruits, the kiwi offers the most nutrition per ounce

The fruit can be sliced and eaten or added to a fruit salad

Broccoli rabe

Broccoli rabe, one kind of the mustard and turnip family, features long, thin leafy stalks and small clusters of florets and is available year-round. Like other leafy greens such as kale and spinach, it is a good source of vitamin K, a nutrient needed to help the blood clot properly, and the antioxidant vitamins A and C.

It\'s good to eat this green raw but you can feel quite bitter

People can steam, braise, blanch or boil this vegetable

Brazil nuts

The Brazil nuts are an exceptional food containing selenium, a mineral considered to be cancer-fighting. The unshelled version has nearly four times more selenium than those already shelled. Besides, these nuts not only offer some protein, fiber and vitamin E but also are particularly good for prostate health.

Raw (unsalted) or dry roasted Brazil nuts are better for you to eat than salted or oil-roasted nuts

Remember that keep unshelled nuts refrigerated to prevent them from going rancid

Quinoa

Although quinoa is considered as a whole grain, it is truly the seed of a plant that\'s related to spinach and beets. The pale yellow colored plant contains more calcium and iron than rice, wheat or oats and more protein and dietary fiber than other cereal grains. Furthermore, quinoa is particularly good for people going on a gluten-free diet.

Before using quinoa, you should place it in a strainer and rinse it off with cold water to remove a bitter-tasting residue

You also use quinoa to make pilafs, casseroles and dessert puddings

Whole grain and multigrain pastas

Many of pasta shapes including spaghetti, penne and rotini with darker brown in color compared to their enriched flour (semolina) counterparts are available in whole grain or multigrain varieties. Using these pastas is beneficial because it provides more fibers. They are boiled in the same way as their golden-colored varieties but for a slightly longer time.

You can eat the pasta with olive oil, seasonings, steamed veggies and Parmesan cheese

These pastas keep flavor from the sauce better than the regular kind