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6 Root Vegetables You're Not Eating (and Should Be) - Everyday Health

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It’s not news that vegetables are good for your health, and that most of us could stand to eat more. Only 10 percent of Americans get the recommended 2 to 3 servings a day, according to data from the Centers for Disease Control and Prevention (CDC).

But vegetables don’t all have to be green and leafy to be good for you. Root vegetables, which get their name because they grow beneath the ground, have a lot to offer in the way of nutrition, are in season when other offerings are sparse, and tend to have a longer shelf life than other produce, according to data from the U.S. Department of Agriculture (USDA).

Because root vegetables are parts of plants that develop to store necessary nutrients, they’re packed with beneficial vitamins and health-promoting compounds such as antioxidants, reports Harvard Health. It’s true that root vegetables do tend to be higher in carbs than leafy greens, which often excludes them from eating plans like the keto diet, but that doesn’t mean they can’t be a delicious and nutritious addition to any healthy diet.

Additionally, root veggies are generally high in fiber, with many varieties (including fennel and Jerusalem artichokes) containing prebiotic fiber, which aids the growth of healthy bacteria in the gut. This may help ward off colon cancer and some inflammatory diseases, according to Australia’s Monash University.

Diversifying the kinds of root vegetables you eat will help you net a wider variety of nutrients, so if carrots, beets, and potatoes are your go-tos, you’ll want to consider these other six root vegetables that you’re missing out on. We included notes about their specific nutritional benefits and how to prep them to maximize your enjoyment.

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6 Root Vegetables You're Not Eating (and Should Be) - Everyday Health
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