Friday, February 21, 2020

6 Examples and Benefits of Root Vegetables

1.     Sweet Potatoes/Yams are probably most people’s top choose for a tasty root vegetable that has so many uses. Sweet potato benefits include a very high supple of vitamin A (they’re actually one of the best sources on Earth), potassium, vitamin B5 and vitamin C, in addition to fiber and slow-absorbing starch.

2.     Russet or Yukon (White) Potatoes are a very high source of potassium, which is important for building strong bones and promoting heart health.

3      Carrots are one of the most popular veggies worldwide and can be eaten raw, cooked or juiced. In addition to high levels of vitamin A, carrots also provide a good dose of vitamins C, D, E and K, plus magnesium, potassium and calcium.

4      Parsnips As a member of the same plant family as carrots, parsley and celery, parsnips have a lot of the same benefits of celery, carrots and parsley. Parsnips a very good source of dietary fiber, folate, potassium and vitamin C. Approximately ½ cup of cooked parsnips provides three grams of dietary fiber, about 12 percent of the fiber you need daily.

5      Turnips are a member of the cruciferous family of vegetables, so they’re related to cancer-fighting veggies like broccoli, cabbage, collard greens, kale and Brussels sprouts. Like other cruciferous foods, turnips and turnip greens contain a type of phytonutrients called indoles that are known to reduce your risk for cancer, especially of the colon, prostate, lungs, and stomach.

6      Rutabagas are basically a cross between cabbage and turnips, so they provide many of the same benefits. They’re high in fiber and a great source of vitamin C, with about 47 percent of your recommend daily intake. Additionally, they’re a high source of zinc which plays a role in immune health, brain function, and mood regulation.

Cooking Root Vegetables

Roast root vegetables at 425 degrees F., peel the vegetables first, and then cut them into 1- to 2-inch chunks. Toss them with some quality olive oil, sprinkle with sea salt and pepper, baking approximately 20 to 45 minutes depending on the kind and size.

Enjoy the taste and health benefits of roots veggies!

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