Some facts about white vegetables

We often underestimate white vegetables. Despite their lack of pigments, white-colored vegetables are rich in nutrients such as B vitamins, vitamin C, potassium, magnesium, and selenium. In white vegetables, you will also find immune-boosting phytonutrients that protect us from disease.

So, what vegetables are we talking about: – cauliflower – garlic – kohlrabi – onions – parsnips – turnips – champignons contain sulforaphane, a sulfur compound that kills cancer stem cells. To choose a quality head of cauliflower, it is enough to pay attention to the inflorescences – they should not have yellow spots. The second indicator of quality is fresh, bright, green leaves, which, by the way, are edible and will be a good addition to the soup. , including champignons, affect the content of lipids and glucose in the blood, control weight and immunity, supply the body with nutrients and antioxidants. Adding mushrooms to your vegetable diet will benefit your health. According to a study by the Centers for Disease Control and Prevention in China, people who eat raw milk at least 2 times a week have a 44% lower risk of developing lung cancer. If you do not like raw garlic, it is allowed to fry it at a low temperature (high temperature takes away some of the beneficial properties).

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