ESNY Winter 2019
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Healthy Lifestyles Newsletter
Fun Facts about Winter Vegetables
Where did cabbage originate? Cabbage was likely first used for food by European farmers and brought to America in the early 1500’s.
Cabbage is an excellent
source of vitamin C and has properties for disease prevention. Cabbage comes in a variety of colors (green, purple and red). Cabbage
can be eaten raw; prepared steamed, pickled, stewed, sautéed or braised. Additionally, it can be used in tacos, cabbage salad with chicken, added to soups, or used as a “wrap” with other foods, etc.
How did Brussels sprouts get their name? Brussels sprouts were named for Brussels; the capital of Belgium.
Brussels sprouts are good
sources of vitamins A,
B and C, and niacin, fiber, iron and calcium. They have compounds to prevent disease and support a healthy body. Brussel sprouts are green and similar to cabbage in shape but
have a milder taste. They can be eaten raw, or prepared braised, steamed, roasted or sautéed. Try serving with scrambled eggs and potatoes or in a wrap.
Is a sweet potato the same as yam? No. Sweet potato skin is thin and smooth. Yams are rough with scaly skin. Sweet potatoes are grown in the USA and yams are typically imported from the Caribbean.
Sweet Potatoes are good sources of potassium, vitamin A, vitamin C and fiber. Sweet potatoes can help halt chronic disease and infection. They can be roasted, sautéed, grilled, baked and stewed. Additionally they can be used in quesadillas, pies, biscuits, casseroles and mac and cheese.
How sweet are beets? While beets are low in calories, they have the highest sugar content of all vegetables and are relatively high in carbohydrates.
Beets are good sources
of potassium, vitamin A, vitamin C, vitamin B, sodium, folate and phosphorus. Beets can help prevent or control chronic diseases. They can be roasted, baked, steamed and grilled. They can be used in soups, salads, dressings, juices and stir fry. The tops are cooked or served fresh as greens and the roots may be pickled for salads or cooked whole, then sliced or diced.
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