Benefits of White Fruits and Vegetables

August 16, 2012 at 11:40 am | Posted in Diet, tips | 2 Comments
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While there aren’t many types of white fruits and vegetables, they may already be common in your diet, as onions, potatoes, mushrooms, bananas, cauliflower, pears and garlic are all included in this group. Since white colored plants are grouped by their lack of pigment, rather than by a unifying color, they all have very different advantages.

The Benefits of Garlic and Onions

Garlic contains allicin, which is the compound responsible for this root vegetable’s strong odor. Allicin has been shown to have some antioxidant activity, which means it can help prevent cancer and heart disease. Allicin may have other positive effects on heart disease, including lowering blood pressure, and reducing fat deposits in arteries. Garlic is good for helping to prevent colds and infections and may help to stabilize blood sugar levels. Drinking milk with garlic can help to reduce the bad breath it can produce.

Onions have not been as extensively studied, but are believed to be beneficial to women by helping to prevent osteoporosis. Onions also contain antioxidants, which means they have the potential to mop up free radicals. These cause cell damage that can lead to wrinkles as well as cancer and heart disease.

The Benefits of Potatoes and Parsnips

Potatoes are one of the most widely grown and eaten vegetables in the world. Unfortunately, they are often peeled, which deprives them of many nutrients. With the skin, a single potato provides you with almost half your daily vitamin C, as well as potassium, B vitamins and dietary fiber. Cooling potatoes before eating them produces more “resistant starch,” which is digested more slowly than ordinary starch, and has benefits similar to dietary fiber. Parsnips are related to carrots and can provide you with an excellent amount of potassium and dietary fiber.

Read the rest of this article at 3FatChicks



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