The most commonly consumed root vegetables include carrots, beets, garlic, turnips, potatoes, rutabaga, onions and sweet potatoes. Called root vegetables because the part of the plant being eaten is actually the plant's root, these are nutritional powerhouses that pack in vitamins and minerals. The starchy tubers and taproots of plants, root vegetables can be prepared in countless ways to complete a meal.Know More
While most commonly colored orange, carrots come in a variety of colors, ranging from white to purple. Loaded with beta carotene and vitamin A, carrots have a mellow sweet flavor that tastes good both raw and cooked in a number of dishes. Onions and garlic, on the other hand, are used primarily to lend flavor to a variety of foods.
Beets, turnips, potatoes, rutabaga and sweet potatoes are all typically cooked before eating. Preparation methods vary, but braising, grilling, boiling and roasting are all popular methods of cooking. When softened, many root vegetables can be mashed to create a creamy side dish. Root vegetables can also be dried in thin slices to create vegetable chips that are both healthy and filling. Root vegetables can also be baked into a gratin, grated and made into hashbrowns or fried to make vegetable fries.Learn more about Fruits & Veggies
The vegetables with the most vitamin K include green leafy/salad vegetables, such as spinach and lettuce, brassica vegetables, such as broccoli and cabbage, asparagus, okra, leeks and fennel. While some vegetables contain little vitamin K, a majority of vegetables have a moderate to high amount of this nutrient.Full Answer >
To pickle vegetables, boil brine made from equal parts of water and vinegar, salt, sugar equal to half the vinegar, and herbs and spices to taste. Pour the brine to within a half inch from the rims of clean, wide-mouth jars holding sliced vegetables. Add lids, and refrigerate.Full Answer >
Some vegetables that start with the letter D are daikon, dasheen, dandelion and dill. Daikon is also known as winter radish, and dasheen is sometimes called eddo or taro.Full Answer >
Frozen vegetables are healthy to eat. Vegetables with fat-soluble nutrients are frequently healthier frozen than fresh, because they are briefly boiled and then frozen immediately after picking. Doing so means that the frozen vegetables do not lose their nutrients to enzymatic processes, as they are shipped to the purchase location.Full Answer >