Give ‘Winter’ White Vegetables a Chance this Season
Often we are told to go for the brighter vegetables since they are full of vitamins and nutrients. However, while colorful vegetables may get all the attention, veggies that are a more “wintry” shade of white pack more than their share of nutritional punch.
Not only are they packed with nutrients, but white vegetables can contain compounds that can fight cancer, prevent disease, and help lower cholesterol levels. So take a break from the multi-hued produce and find a new seasonal winter white favorite.
These spuds are practically fat-free, and a great source of vitamin C. They get a bad rap because of all the less-than-healthy toppings we like to pile on them. They’re also a good source of potassium, which can help with blood pressure. Just go easy on the toppings.
Several studies have linked cauliflower to cancer prevention, especially bladder, breast, colon, prostate, and ovarian cancers. Cauliflower is also a natural anti-inflammatory and can help with diseases like arthritis. Lately, cauliflower has become a popular substitute for carb-heavy foods like potatoes or pasta.
Though the leafy green tops contain more nutrients than the bitter root vegetable, either can, and should, be eaten. Looking a little like pale carrots, turnips can help with heart and digestive health, and contain many vitamins and about 20 percent of your daily recommended dose of fiber.
They may make you cry when you slice them, but onions are nothing to weep about. They are full of nutrients that can help with digestion. Onions can also provide up to 20 percent of your daily recommended dose of Vitamin C.
Garlic is not just good for warding off vampires. This white vegetable contains a compound shown to reduce risk of prostate and stomach cancers. It also packs a lot of flavor into a small portion, so it can be used in a variety of dishes.