Whatever foods appear in your Thanksgiving meal, I hope you enjoy it with the people you love.

Most Americans celebrate Thanksgiving with traditional foods. Fortunately, several of these favorites are nutrition superstars that you don’t have to feel bad about eating.

Sweet potatoes are powerhouses of nutrition. Just one sweet potato has 692 percent of our daily requirement for Vitamin A. They also are high in both soluble and insoluble fibers, Vitamin C, potassium and manganese, a trace mineral important in growth and metabolism.

The sweet potato casserole dates back to 1917 when a marshmallow company published the recipe in an attempt to get home cooks to embrace marshmallows as an everyday ingredient. To get the biggest nutrition benefit from your sweet potatoes, eat them plain instead of in a sugary casserole.

Cranberries are native to North America and were used as food and medicine by Native Americans and settlers. In 1912, Ocean Spray began canning the jellied cranberry sauce that is featured on many Thanksgiving tables.

Cranberries are tart, but instead of using them in sugar-laden dishes, try making a relish from fresh cranberries and sweetening the relish with other fruits. Cranberries are loaded with good nutrition, including Vitamin C, Vitamin E, copper and fiber.

They also have enough Vitamin K to make caution necessary if you are taking a blood thinner. The antioxidants in cranberries can help prevent urinary tract infections. Throw any leftover cranberries in a smoothie, or try adding some to a salad for a tart bite.

Pumpkins are often associated with Halloween, but it just wouldn’t be Thanksgiving without a slice of pumpkin pie. In fact, pumpkin pie has been making an appearance on Thanksgiving Day tables since the early 18th century. Since 1929, Libby has produced canned pumpkin, eliminating the work of cooking and processing whole pumpkins ourselves.

Pumpkins are high in Vitamin A, with a slice of pumpkin pie providing 91 percent of our recommended daily allowance. You’ll also be getting some fiber, potassium and important antioxidants in your pumpkin pie. Lighten your pie by cutting back on the added sugar and using skim evaporated milk in your recipe.

Pumpkin also makes a good fat replacer to lower calories and add nutrition to recipes. Try mixing a can of pumpkin with a brownie mix and baking for a fudgy treat. Pumpkins are a squash, so don’t forget about ways to use pumpkin in your savory dishes too.

Apples are a staple fall food. Whether fresh, cooked into applesauce or made into a dessert, apples are an American favorite. They are also good for you. One apple has about 17 percent of the fiber you need in a whole day. Apples contain pectin, which helps lower cholesterol. They are a good source of Vitamin C and potassium, plus antioxidants for decreasing inflammation. Just keep the added sugar to a minimum.

According to a survey conducted by the National Turkey Federation, 88 percent of us eat turkey on Thanksgiving Day. Turkey provides lean protein and is a good source of Vitamins B6 and B12, selenium and zinc. Dark meat does have a little more fat and calories but also more vitamins. Trim the saturated fat by removing the skin before eating.

Try cooking your turkey without basting with added butter or oil. You can baste with broth or fruit juice or simply spray the turkey with pan spray and the turkey will be just as moist. Most people cook a big enough turkey to allow for leftovers. Just be sure to refrigerate the leftovers after dinner and use them up in the next three or four days.

Whatever foods appear in your Thanksgiving meal, I hope you enjoy it with the people you love.