White vegetables. When we get ready to prepare our dishes, perhaps taking care not only of the combination of flavors, but also the aesthetic side, we do not neglect vegetables and white vegetables. Their pale hue, which perhaps attracts our eyes to a lesser extent, actually hides numerous beneficial properties that should not be underestimated.
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When we get ready to prepare our dishes, perhaps taking care in addition to the combination of flavors, even the aesthetic side, we do not neglect greens and white vegetables. Their pale hue, which perhaps attracts our eyes to a lesser extent, actually hides many beneficial properties not to underestimate.
To deepen the benefits of white vegetables for our health is a document that bears the title of White Vegetables: A Forgotten Source of Nutrients, published in the pages of the scientific journal Advances in Nutrition by the American Society for Nutrition. In this regard, the experts noted how the food guidelines they are usually focused on offering advice regarding a greater consumption of orange or dark green leafy vegetables, leaving out the gifts of the garden characterized by white color.
It is important to remember that in"rainbow" of colors that the fruit and vegetables at our disposal can form, white vegetables maintain a prominent position. They contain allicin, a substance that has been related to the lowering of cholesterol in the blood and of the blood pressure, in addition to being considered as a beneficial element in a possible reduction in the risk of cancer, with particular reference to stomach cancer, and heart diseases.
Among the vegetables associated with the white color we find the cauliflower, onions,garlic, shallot, fennel, parsnip, le potatoes, leeks and white turnips. The white color also characterizes some fruits, such as bananas, pears and white peaches. Experts wish to encourage the population to consume more of white vegetables, as they are able to enrich the diet of mineral salts and fibers, useful for promoting intestinal regularity.
- experts recommend that white vegetables be added to international guidelines containing recommendations for healthy eating, so that their consumption can be encouraged. In the diets of adults and children, for example, it would be very simple to increase the intake of fiber and minerals by promoting a greater consumption of vegetables such as potatoes, in the opinion of Connie Weaver, professor of food science at the Purdue University. We therefore give space in our nutrition to vegetables of all colors, without forgetting the more "pale", but still full of benefits.
Marta Albè
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The rainbow of fruit and vegetables: properties based on color
