Thought I’d take a break from my recipe posts and actually impart some nutrition knowledge on to my reader(s). Moving from top left to right in the photo above taken pre-peel, slice, and season:
- Yams – Excellent source of vitamins A and C and also a good source of fiber and potassium. Contain vitamin B6 to help reduce risk of heart disease by breaking down a compound that damages blood vessels. With high concentrations of fiber, complex carbohydrates and carotenoids, they help stabilize blood sugar levels.
- Parsnips – Good source of vitamin C, folate and fiber, helping to lower cholesterol and keep blood sugar stable. Folate helps reduce the risk of certain disabling birth defects, as well as reduce heart disease risk. Parsnips are also a good source of potassium and magnesium to help regulate blood pressure. Interestingly, parsnips lack beta carotene (the precursor to vitamin A) despite being cousin to carrots which are rich in this antioxidant.
- Turnips – Turnips offer an excellent source of vitamin C, fiber and folic acid. They contain pantothenic acid (vitamin B5) to help turn carbohydrates and fats into usable energy, and manganese which aids in bone formation, thyroid function, calcium absorption, blood sugar regulation and immune function, just to name a few! Important to note: do not throw out turnip greens – toss them in soups, use ’em like you would cooked spinach. Just make sure they are washed thoroughly before consuming.
- Daikon Radish – High in vitamin C, phosphorus and potassium. These radishes contain active enzymes that aid digestion, particularly beneficial for your gallbladder and liver function.
I recently came across this post which has some great recipes for roasting all kinds of vegetables!