Check out these tips for getting the most nutritional bang per bite from seven of your veggies.
A cross between broccoli and cauliflower, this crazy “superfruit” veggie is sweeter and lighter than both of its relatives. Sodium-free, Fat-, cholesterol- , broccoflowers are a bursting source of vitamin C, which the uncanny chartreuse color is a addition to a rare visual punch to many dishes.
These rustic roots are the mustard family’s member and have a firm, creamy-yellow interior. You should always peel them (tip: it can be easily done if you cut the root into pieces first). They are great in stews and pot roasts in place of that boring standby, the potato. Same as the potato, rutabagas are a bit high in sugars, but they have no cholesterol or fat and are an excellent source of manganese, vitamin C, potassium, and dietary fiber.
These white, carrot-like roots are loaded with folate, vitamins C and K, potassium and manganese and low in sodium, fat and cholesterol, too. The smaller the tubers the more flavorful and tender they are; they have a sweet taste, which is why they are used in making jams and sweets by Europeans.
Contains 3 grams of fiber in a half-cup, this normal taro root is great in fiber, potassium, vitamin E, B6 and manganese as well. Considered one of the first grown plants in human history, it’s also known by as dasheen, eddo and kalo, and is inedible raw (possibly even toxic). Cook it carefully and consume the potato-like root in curries, baking or roasted into chips.
Turnips contain a peppery flavor, low in sodium, and are a great source of vitamin B6 and selenium and also peeled easily with a vegetable peeler. consuming the greens is widespread in the South. Smaller turnips are more likely to be sweeter and tender; seek for smooth skin and fresh-looking greens.
You’re eating those gnarly stalks. Rich in fiber, calcium, vitamin B6, C folate, magnesium, potassium, copper and manganese, iron and phosphorus. It is amazing for you except for one thing: it’s a bit high in sodium, about 300 milligrams per using. Moreover, they also taste like the best part of an artichoke, with a lot less work.
This unappetizing root is an unbelievable source of vitamins C and K, and has no fat or cholesterol as well as being a good way to get some manganese, potassium, phosphorous and fiber into your diet. Prepare roasted celery root “chips,” grate it raw into a salad, or do the old-fashioned mash. It goes well with potatoes or apples, too. The nutty flavor of cooked celery root also aid a unique in fish dishes