January 15, 2009

You Ask, I Answer: White Vegetables

Last night there was a nutritionist on the news talking about how the more color a vegetable has, the healthier it is for you.

For example, she recommended buying peppers that are dark red instead of light red.

Does all this mean that white vegetables (like cauliflowers and onions) have the least amount of nutrients?

-- Damian Handster
(location withheld)

Not at all.

Many people erroneously think that white is not a color -- it most certainly is!

Therefore, white vegetables offer many health benefits.

Onions and garlic, for instance, contain organosulfur compounds that appear promising for blood pressure and reduced blood clotting.

Cauliflower is in the same family of vegetables as broccoli, meaning it is also a good source of vitamin C, vitamin B6, and folatee.

Like broccoli, cauliflower also contains glucosinolates, sulfur-containing compounds that have been shown to help decrease the risk of certain cancers.

Turnips, another white vegetable, also provide their share of nutrition.

And don't forget mushrooms -- the white button variety offers a wider variety of phytonutrients and antioxidants than cremini or portabella.

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