You’ve probably been nagged by your parents or doctor to eat more vegetables because “they’re good for you!” These vegetables are not only good for you, they’re also delicious!
Tomatoes
Botanically, it’s a fruit. In culinary, it’s a vegetable. Tomato soup is delicious hot or cold but is most easily served as a sauce on pasta or pizza. Cut tomatoes are also good for a salad, but for both a zestier taste and convenience, just toss in a few whole cherry tomatoes. They’re very rich in vitamin C and lycopene.
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Carrots
Carrots are so high in sucrose; little sugar needs to be added to carrot cake. A healthier preparation method is stir fried or steamed. When cooking carrots, do not overcook. Serve them raw as crudités or a salad with a low fat ranch dressing. Carrots are rich in beta carotene and the vitamins A and K.
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Corn
Also known as maize, this crop was considered by Native Americans to be a divine gift of nature. The most common way to serve it is to boil until tender and add salt and butter. Lemon juice is healthier. Corn is rich in a variety of B vitamins as well as phosphorus and magnesium.
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Mushrooms
Technically fungus, but is a vegetable speaking from a culinary standpoint. They’re perfect for kebobs, stir fries and pizza toppings but also work sautéed as a side dish. Mushrooms are rich in riboflavin, niacin and pantothenic acid. If exposed to ultra-violet light, they will absorb vitamin D.
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Yams
Many restaurants have offered yam fries as a healthier selection to French fries. Yams are popular at Thanksgiving, typically topped with marshmallows. It’s healthier to bake yams and serve with olive oil and cinnamon. Yams are rich in Vitamin A, thiamine and a good source of potassium and manganese.
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