Maximize nutrients by understanding which vegetables should be cooked or eaten raw. From grilling in a pan to using an electric smoker, discover the most nutritious vegetables and learn how to safely freeze, thaw, and refreeze your produce.
When you eat the baby carrots or celery sticks off the veggie tray at parties, you pat yourself on the back for choosing healthy options. For the most part, you can eat vegetables raw and can even obtain the most nutritional value in this manner.
Read more →
People with end-stage renal disease have kidneys that no longer function properly to remove waste from their bodies. Dialysis treatment removes waste products and excess fluid from the blood, in place of the kidneys.
Read more →
A diet rich in vegetables provides numerous health benefits. According to the United States Department of Agriculture, a diet rich in vegetables may reduce the risk of stroke, type 2 diabetes and heart disease. The USDA recommends eating two to three cups of vegetables a day.
Read more →
Leafy greens, especially dark greens, are a great source of vitamins A, C and K. Vegans and those who are lactose intolerant like that the leafy green family is traditionally a good source of calcium and iron. Packed with fiber, the leafy green vegetable group is a versatile addition to a healthy diet.
Read more →
Consuming vegetables is vital to a healthy, balanced diet. In some cases, if you regularly eat these foods, you may reduce the risk of certain chronic disease, notes the USDA.
Read more →
In-season vegetables add a garden-fresh flavor and texture to your meals and snacks, but during the off-season prices of fresh produce can put a strain on your wallet. According to the USDA's ChooseMyPlate website, adults should eat between 2 and 3 cups of vegetables each day.
Read more →
Do not underestimate the power of having cruciferous vegetables as part of your diet. Cruciferous vegetables contain powerful antioxidants, which may decrease inflammation and reduce the risk of certain chronic diseases.
Read more →
Everyone produces between one and four pints of gas per day. While flatulence is natural, excessive gas can be embarrassing and uncomfortable. Certain vegetables, especially when eaten raw, can trigger gas and bloating in sensitive people.
Read more →
Excess sodium can elevate blood pressure, which in turn can lead to stroke, heart and kidney disease. Reducing salt or sodium intake is one way to lower the risk for these diseases.
Read more →
Vitamin B12 is one of the B-complex vitamins. It is also known by a variety of other names including cobrynamide, cobinamide and cobamide. The names for vitamin B12 all indicate the presence of cobalt, the mineral that is found at the center of the vitamin.
Read more →
While green cabbage is the most commonly eaten variety, red cabbage offers more nutritional benefits as well as a hearty, robust flavor. Red cabbage contains a type of group of phytochemicals or compounds found in plant foods with disease-fighting properties known, collectively, as polyphenols.
Read more →
Purple cauliflower is similar to white cauliflower in appearance, but the name gives away its main difference. The vibrant purple color not only adds beauty but nutrition as well. The purple hue is a result of flavonoids and vitamins.
Read more →
Vitamin B12 is a B complex vitamin containing cobalt, nutritionally known as cobalamin. The single source of vitamin B12 is bacteria that synthesize it in meat, dairy products and eggs.
Read more →
Roasting vegetables is a healthy way to serve them because it doesn't require large amounts of oil or butter to do. However, cooking vegetables at very high temperatures can sometime result in nutrient loss, but doing it the right way preserves the nutrition of the vegetables without sacrificing flavor.
Read more →
Jicama is a root vegetable that resembles a very large potato or brown turnip. When eaten raw, it has a mild flavor with a crisp texture, not unlike an unripe pear. Eat it raw, sprinkled with salt and lime juice, or use it as a vehicle for dips from ranch dressing to hummus.
Read more →
Freezing vegetables preserves the taste of your summer garden for enjoyment in the winter. Unlike canning, which requires special techniques and equipment, you only need a few simple tools to freeze raw vegetables. For best results, choose vegetables at the peak of ripeness and freshness.
Read more →