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Some foods simply radiate star power. Apples and bananas? They’ve got their own song. Blueberries, spinach, and salmon? These so-called superfoods basically come with capes. But the obvious choices aren’t the only ones — and they’re not even necessarily the best. “People tend to fall into certain patterns. We’re creatures of habit,” says registered dietitian Mindy Haar, assistant dean at New York Institute of Technology’s School of Health Professions. “But from a nutritional point of view, by varying your diet, you’re going to get ahead.” In addition to exposing yourself to nutrients you might not be getting from the same old foods, switching up your standard fare can also be a delightful surprise for your taste buds. We asked dietitians to reveal their favorite underrated healthy foods, plus ideas on how to incorporate them into your diet.

1. Celery
The simple celery stalk is more than a vehicle for hummus. It’s packed with essential nutrients like vitamin K, potassium, and folate, as well as a variety of antioxidants. Plus, it’s versatile, says Laura Pensiero, a chef and registered dietitian in New York’s Hudson Valley. While the stalks can be chopped up and used in salads, stir-fries, soups, and stews, the leaves hold untapped potential too. Pensiero uses them to make a fresh, herby pesto that levels up pasta and grilled vegetables or can be smeared on sandwiches. You can also blend celery leaves into your favorite smoothie or juice.

2. Freekeh
This ancient whole grain isn’t as popular in the U.S. as, say, quinoa. But it’s commonly used in Middle Eastern cuisine, in part because it’s a great source of protein, fiber, potassium, and folate. “The seeds are a bit tender, and the kernels are roasted, so it has a smoky, nutty flavor,” Haar says she serves it in place of rice or barley, sometimes mixing it with chopped tomatoes, cucumbers, sunflower seeds, and raisins. It’s been a hit: “When I entertain and have people over, they’re excited to try new things,” she says, and then head home inspired to re-create the recipes themselves.

3. Prunes
Perhaps you think of prunes as constipation relievers — a great benefit of the fruit, thanks to its fiber. But there’s so much more to dried plums, says Erin Palinski-Wade, a registered dietitian in New York. Research suggests that eating five or six prunes a day can slow bone loss and prevent the risk of fractures. Plus, they can lower heard-disease risk in post-menopausal women. Consider blending them into a puree that you can swap for butter, sugar, or eggs in your favorite baked goods. Palinski-Wade uses pureed prunes in chocolate-chip cookies — her kids love them, she says, and it’s nice to add some health benefits to a tasty treat.

4. Sardines
It’s time to get over you tinned-fish ick: Sardines are a nutrient-dense, protein-packed staple that belong in your pantry. One serving contains plenty of calcium, magnesium, and potassium, among other nutrients. That makes sardines a “secret weapon to up the nutrition of anything you add them to,” says Maggie Michalczyk, a Chicago-based registered dietician. Eat them directly out of the can, with crackers, in pasta, or on avocado toast, she suggests.

5. Watercress
Kale tends to get more attention than this leafy green. But in one study from the U.S. Centers for Disease Control and Prevention, watercress was rated as the top “powerhouse” choice out of 41 fruits and vegetables, based on its nutrient density and association with reduced chronic-disease risk. The obvious way to use it is in a salad, but you can get more inventive too. Lora Silver, an oncology dietitian at Yale New Haven Health’s Smilow Cancert Hospital, suggests balancing watercress’s peppery flavor with caramelized onions in a sandwich, or pairing it with peanut sauce in a grain bowl or wrap.

– A. Haupt