Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
Starches are complex carbohydrates that produce vital energy when your body converts them to glucose during digestion. The starches in peas, corn, whole grains and potatoes provide fuel for your muscles, brain and other vital organs.
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Iceberg lettuce can be a crisp, refreshing addition to salads or sandwiches, though its nutritional content pales next to its dark-green relatives. Darker lettuces like romaine and red leaf are richer in vitamin A, beta-carotene and other nutrients than iceberg.
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Rich in vitamin A and beta-carotene, the sweet potato offers complex carbohydrates along with antioxidant nutrients. If you're watching the glycemic index of your foods you may be surprised by the sweet potato's rating.
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Steaming softens vegetables while maintaining most of their nutrients, especially water-soluble compounds that are easily damaged by heat.
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