All about root vegetables and their nutritional value and a couple of recipes here.
For some time now, dietitians have recommended powering up your potato by opting for the sweet version over the white to add nutrition to your side dish. But the options don’t end there.
Beets, rutabagas, turnips, yams, sunchokes (once known as Jerusalem artichokes), parsnips…if it sounds like a lineup from your grandmother’s World War II Victory Garden, well, you’re not far off.
These vegetables have a deep-rooted history; packed full of fiber, vitamins A, B and C, and complex carbohydrates, there was a reason your grandmother served them back in the day. It’s the same reason root vegetables have seen a resurgence on grocery store shelves and hip restaurant menus: They combine earthy flavor with health benefits that never go out of style.
In fact, root veggies are among “the most nutrient-dense vegetables on the planet,” explains Wesley Delbridge, RDN, spokesperson for the Academy of Nutrition and Dietetics. “They are grown underground, packed in tightly, and pull in the nutrients from the surrounding soil.
Growing in the ground also makes them more fibrous, and anything with fiber makes us feel fuller for longer.” And these vegetables’ bright colors, from the purple beet to the orange carrot, means they contain a variety of powerful antioxidants.
Then there’s the convenience factor. Remember the olden days when everyone had a root cellar? These vegetables can be stored longer, making them more available year round. “They don’t contain a lot of moisture, so they last a really long time,” Delbridge says.
It’s easy to get stuck in a rut with the foods you are used to, explains Stephanie Pedersen, author of Roots: The Complete Guide to the Underground Superfood (Sterling). “This is a chance to add something exciting but not threatening to our diets,” she says. “And you’re doing double duty, not only filling your stomach, but filling your body with nutrition. White rice or pasta is going to fill you up, but not offer nutrition.”
