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.
The turnip was a daily staple in Europe before potatoes and was a poor person's food during the Middle Ages. Harvested in the fall and winter, turnips are easy to grow. Traditionally cooked in a variety of recipes, you can also eat turnips raw. Writing for "The New York Times,"
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Watercress is in the same family as mustard and cabbage,with a somewhat bitter, peppery taste. The vegetable is full of vitamins, minerals and antioxidants. A serving has more iron than spinach and provides 312 percent of your daily vitamin K requirements, according to Food Facts.
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