Tag: parsnips

Permission to fill your plate with a little less color.

For years we’ve been told to “eat the rainbow,” on the theory that the more colorful our fruits and vegetables, the more nutrient-rich they are.  While that advice still holds, research reveals that certain pale foods – like cauliflower and celery root – have a lot to offer too, from helping ward off heart disease to boosting bone health.  And because many of these veggies are in peak season during cooler months, now is a great time to lighten up.

Let’s take three for now:

Celery Root – whether you boil it or eat it raw, this root vegetable offers more than twice the iron of a boiled potato, and at least 35 percent more fiber per cup.  Also contains more than 70% of your daily recommended intake of vitamin K.

Cauliflower – one cup of this cruciferous veggie packs 68 percent of your daily recommended allowance of Vitamin C.  The white florets also contain the nutrient choline, which the brain converts into a chemical that researchers believe may help to slow age-related memory loss.

Parsnips – a cup of cooked parsnips satisfies nearly 30 percent of the daily vitamin C needs and delivers more than 20 percent of the suggested intake of the mineral Manganese.  They also contain nearly 6 grams of fiber per cup (more than 22 percent of the daily recommended intake), helping you stay full a little longer.

Other great whites – garlic and horseradish.

So for tonight – mix your greens with white!

Taken from an article by Ashley Gartland – Feeling Good