Posts in the ‘Foods’ Category

Cauliflower

Cauliflower – A member of the cruciferous vegetable family which includes broccoli, kale, and cabbage. Cauliflower is white because its large, coarse green leaves protect the curd from sunlight. It is not as nutrient-dense as many of the other cabbage-family but it is still has plenty of nutritional value. Cauliflower is an excellent source of

Cranberries

Cranberries – The cultivated species grown in the northern United States and southern Canada bears a larger berry than the European species.  Fresh cranberries are low in calories.  They are an excellent source of vitamin C and soluble and insoluble fiber, and a good source of manganese and copper.  Cranberries are also rich in antioxidants.

Sweet Potatoes

Sweet Potatoes – are not a member of the potato family, they are part of the Convolvulaceae or morning glory family.  In the United States, we tend to call the darker, sweeter potato yams, but in actuality they are a variety of sweet potato.  There are nearly 400 varieties.  Their flesh can be white, yellow

Winter Squash

Winter Squash – includes pumpkins and acorn, butternut and spaghetti squash.  These vary in shape, color, size, and flavor, but they do share some common characteristics.  Their shells are hard and difficult to pierce; their flesh is mildly sweet in flavor and finely grained in texture.  They also all have seed-containing hollow inner cavities. Pumpkins:

Cabbage

Cabbage – Cabbage is in the cruciferous family, which also includes broccoli, Brussels sprouts, cauliflower, collards, kale, mustard greens, radishes, rutabaga, and turnips.  The three major varieties are green, red, and Savoy.  Cabbage is a nutrient-dense, low calorie food; it’s an excellent source of vitamin C, potassium, folic acid, vitamin B6, biotin, calcium, magnesium and

Lentils

Lentils – Lentils grow in pods that contain one to two lentil seeds.  The most common varieties of lentils in the United States are green and brown; they also come in black, yellow, red and orange.  The consistencies of the lentils vary on the type; brown and green retain their shape better after cooking.  Lentils

Watermelon

Watermelon – The watermelon, similar to cantaloupe and pumpkins grows on vines on the ground.  The most commonly consumed watermelon in the United States is round, oblong or spherical in shape and light to dark green in color with stripes.  The flesh is bright red with dark brown or black seeds, a few varities are

Onions

Onions – There are several varieties of onions to choose from, but the health benefits are very similar.  The two main types are globe onions, known as yellow, red or white, and green onions, known by the long slender bulb.  Onions differ in size, color and taste.  Smaller onions come in many types, like the

Cantaloupe

Cantaloupe – The Cantaloupe is actually a muskmelon and is one of the five most frequently purchased fruits in the United States.  It can be round or oval in shape, grows along the ground with a trailing vine, and has a hollow core that contains its seeds encased in netting.  Cantaloupes are extremely nutrient-dense, as

Eggplant

Eggplant – The eggplant belongs to the nightshade plant family.  The most popular variety looks like a large, pear-shaped egg; it has a deep purple, glossy skin encasing a flesh that is cream-colored, with seeds and a spongy consistency.  Eggplant is an excellent source of dietary fiber, a very good source of vitamins B1 and

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