Root Vegetable Wonders
April 1, 2010
Root vegetables are often ignored and not given its due importance. We concentrate a lot on our greens and proteins. No one actually goes to look for root vegetables when we head to the supermarket. I guess mainly because no celebrity diets or nutritionist has ever written a book on “How To Lose Weight With Roots” or “Look Youthful And Sexy with Roots Diet.” Maybe I should write one on this- something like Hoot For The Root. (Remember, this title is copyright protected so don’t you dare steal my idea.)
The advantage of eating root vegetable is that they are economical, versatile and is more filling that your average green salad without dressing. One tip to know how to buy root vegetable-always chose them when they are smaller in size and deep in color. The richer the color of root vegetables the more nutritious it is. All roots are excellent source of fiber and nutrients.
Here is a list of root vegetables that should be added in everyone’s diet irrespective of age and gender.
Beets: The lovely colored beet not only adds color to the food but is a mine of nutrients and iron. One half cup of beet contains only thirty-five calories. Beet can be incorporated in the diet in the form of mixed salad, a slice in a sandwich or can even be used in mixed vegetable soup.
Carrots: They are excellent for the eyes because of beta carotene. Its juice helps in weight loss and it is a great crunchy delight to overcome hunger pangs. Read our special article on Vegetable Juices.
Parsnips: They are closely associated with carrots. They are good source of vitamin C, folate and potassium. It can be enjoyed in mixed salads and soups.
Radishes: Radishes are a great source of vitamin C and phytochemicals. Read more growing organic vegetables.
Turnips: These are available in many varieties across continents. They make excellent soups and help in making good broths.
Rutabagas: They look similar to turnips and often referred to as yellow turnips. They are vitamin C enriched and delicious when cooked and seasoned properly.
Jicama: These taste excellent when added in the wok along with other vegetables and stir fried. They are sweet, crunchy and crisp so it’s a delight to the palate in a salad.
Colocasia: This is rich in iron and potassium. It should be eaten as much as possible because of its healing properties. They make great puree for stews and soups.
Tapioca or Cassava: This does have a little more calories but indulging in them gives us a good supply of vitamin C, calcium, iron, magnesium and potassium. They act as good thickening agents in soups and stews. They are easy to digest and filling.
Everything we eat should be ingested in moderation. Creating a balance of different food groups not only gives us variety in our diet but enhances our taste buds and provides us with the necessary nourishment. Naturally grown fruits and vegetables should be given priority over instant foods and frozen dinners.
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