“Rooting” for the Root Vegetables
It’s National Nutrition Month which brings up one of my favorite subjects, vegetables. This blog will focus specifically on root types. Who doesn’t love a radish? My co-workers enjoy teasing me about eating them. It doesn’t stop me from consuming several on a regular basis. My goal is to inform and encourage you to add these to your weekly eating plan.
Radishes a Crisp and Crunchy Snack
Radishes are an edible root vegetable of the mustard Brassica family. A half cup serving is about 12 calories, virtually no fat and a gram of fiber. Radishes are a great source of vitamin C, approximately 14% of the recommended daily allowance (RDA) with possible antifungal properties. Red is the most popular, yet you can also find white, purple, and black. Smaller radishes have the best flavor. I eat them raw as a snack, but they’re a tasty addition to salads and sandwiches.
Onion Versatile and Economic
Onions are a member of the Allium genus of flowering plants. They’re called a root vegetable in the culinary sense. Onions are nutrient dense, low in calories providing vitamins B, C, and potassium, which may help prevent disease. Some of the varieties include white, yellow, sweet, and red which are high in antioxidants because of their deep color. They add flavor to any dish and can be eaten either raw or cooked. For instance, in soups, dips, spreads, egg dishes and toppings for tacos or salads.
Turnips Tasty and Nutritious
Turnips are a member of the cruciferous family along with Brussel sprouts and kale. Their common colors are purple, red, or greenish. Turnips and edible greens are low in calories with vitamins A, C and K. They may help reduce the risk of certain cancers. Mix in mashed potatoes, bake into chips, toss with veggies for the grill or sauté.
If you’re on the fence about this trio of vegetables, consider the possible health benefits. Start by adding them to your garden or grocery list!!