Eat Your (White) Vegetables!

Posted by in Uncategorized on May 17, 2016 Comments off

You may have heard it before ‘Eat a Rainbow for Health’.


Eating a variety of colourful fruits and vegetables does offer our bodies a wide variety of nutrients and vitamins all vital for good health. Moreover, eating colourful fruits and vegetables are said to lower the risks of cancer and even stroke.

On the other hand, we hear all the time that “white foods” have no nutritional value and should be avoided. In all honesty, when it comes to “white bread” and “white sugar,” there is some validity to the claim because there are certainly better, more healthful options, such as a whole grain bread.   Pretty colours aside, how about those fruits and vegetables that are white? Well, the good thing is, they are not pale by comparison. Count white foods also as they may very well cut your stroke risk in half.

Ok, before you start thinking cauliflower, white mushrooms, garlic… Wait a minute. When we say ‘White’ fruits and vegetables, you need to think “white” under the skin (e.g., apples, pears and bananas, cucumbers, and the list goes on). Still in doubt, here’s how and why you should be eating your “Whites” today:


Cauliflower.  Deemed one of the hottest trends of the year. Along with the other members of the cruciferous family, like broccoli, cauliflower, cabbage, and Brussels sprouts, cauliflower contains sulfur compounds linked to benefits such as fighting cancer, strengthening bone tissue, and maintaining healthy blood vessels.

Mushrooms. Brace yourself, this is a miracle worker !: Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free. Mushrooms are also hearty and filling so they can help you control your weight without compromising taste. And they’re a rich source of umami, the fifth basic taste after sweet, salty, bitter and sour which helps simple dishes come alive.

To read more, click here: Eat Your Whites!

(Source:  Eat Your (White) Vegetables!  posted in By Bonnie Taub-Dix, RDN)


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