A common garden vegetable, the parsnip is a wonderfully healthy combination of vitamins C and K, B vitamins, phosphorus, potassium and manganese. Its sweet flavor and creamy texture when cooked make it a delightful addition to any diet. Even more, the parsnip contains falcarinol and falcarindiol, two natural antioxidants with scientifically proven anticancer properties. Animal … Read more about Properties and Benefits of Parsnip
Pumpkins (Curcubita pepo) are a type of squash and a highly versatile culinary vegetable. From pumpkin pie and pumpkin bread to pumpkin risotto, they can be made into virtually any dish and preserve most of their nutritional value and health benefits. The culinary vegetable is a rich source of vitamin A, the ultimate nutrient for … Read more about Properties and Benefits of Pumpkin
Collard greens or simply collards (Brassica oleracea Acephala) is a beloved cultivar of the cabbage family, bred from the wild cabbage plant. Collards distinguish themselves from other cruciferous vegetables through their loose, large, thick leaves and enjoy great popularity in cuisines worldwide. The name collard greens denominates the leafy green part of the collard plant and is … Read more about Properties and Benefits of Collard Greens
Related to cabbage, cauliflower, broccoli, collards, kale and Brussels sprouts, kohlrabi (Brassica oleracea Gongylodes) is a preferred vegetable in many European countries. Its low energetic value, high dietary fiber content and good nutrient profile make it a healthy addition to any diet. Kohlrabi is a good source of important nutrients, namely vitamin C, B vitamins, … Read more about Properties and Benefits of Kohlrabi