SPINACH

Spinach — along with broccoli and kale — is packed full of flavonoids which are thought to have anti-viral, anti-inflammatory and antioxidant properties. Research from the University of Auckland, New Zealand, indicates that flavonoids can significantly cut the risk of catching colds and coughs. It’s also high in vitamin K, which is believed to have anti-inflammatory properties.

Eat it: Add a handful to frittatas and omelettes, or combine with onions, garlic, ginger, curry paste, tomatoes and chickpeas for a warming curry.