When it comes to nutrition, most dietitians will recommend eating colored vegetables, especially the green ones. However, most forgot that some vegetables come in white color. These foods also contain important vitamins and minerals that contribute to people’s health.
For the longest time, most people believed that the more colored vegetables are the most nutritious ones. However, other pale veggies, including cauliflowers, onions, mushrooms, garlic, and white beans, also pose some remarkable health benefits. White vegetables were observed to be capable of lowering risk for heart diseases. One study has shown that 52% of people of consume 7 ounces of white vegetables have lesser chance of suffering from strokes compared with those who only eat around 2 ounces of the same food.
The rumor regarding supposedly more beneficial health effects of colored vegetables can be traced back in the 1980s. Fortunately, at present, more and more people are realizing the potential of white vegetables and are not promoting these foods to other individuals.
One example of nutritious white vegetable is cauliflower, which can decrease risks of cancer development. Cauliflower is rich in glucosinolates. Meanwhile, mushroom possess low levels of calories, are fat-free, cholesterol-free, gluten-free, and contain very low amounts of sodium. White mushrooms also contain high levels of selenium, riboflavin, niacin and vitamin D. This vegetable is also known for its umami taste.
On the other hand, garlic and onions act as very powerful antioxidants. Garlic is also used for aiding hair growth and in remedying acne, colds, and flu. Onions are rich in quercetin, a powerful anti-inflammatory that is used for managing arthritis. Onions also work very well in lowering risks for cancer, heart diseases, and diabetes.
Lastly, white potatoes contain high levels of potassium and fiber but low amounts of calories. Furthermore, these crops are rich in other essential nutrients, such as vitamin C, B6, and magnesium. White potatoes are also known for containing small amounts of high-quality protein.