Rooting for root veggies
by David Modica | April 11, 2017
Though often overlooked, root vegetables like potatoes, yams, carrots, onions, radishes and beets are hard to beat when it comes to getting the most nutrients for the calories you consume. But did you know that each veggie carries its own unique genetic makeup? To get the most from these subterranean treats, it’s best to consume a wide variety as part of a well-balanced diet.
“Root vegetables are some of the most nutrient packed foods available,” said Swedish Covenant Hospital Clinical Dietitian Stephanie Hathaway, MS, RD, LDN. “Try to eat multiple colors—red, orange, yellow, green, white and even blue/purple—of vegetables daily for a well-rounded diet!”
Get the most out of apple season with this simple tip>>
Did you know?
Root vegetables can reduce risk of cancer, improve the health of your lungs and heart, reduce inflammation and even increase exercise stamina.
Why should I try to eat the different colors?
“The different colors of vegetables offer different nutrients and benefits,” said Stephanie. “For example, the orange pigmented vegetables such as carrots, sweet potatoes and yams offer high levels of vitamin A. The white root vegetables such as garlic and onions have great anti-inflammatory benefits.”
• Complex carbohydrates
• Vitamins A, B and C
• And more!
Learn about the benefits of vitamin A in pumpkin>>
To schedule a nutrition counseling appointment at Swedish Covenant Hospital, call 773-878-6888.