Vegetables don’t need to be colorful to be considered healthy. That’s the message from a research roundtable conducted by Purdue University, which concludes that white vegetables such as potatoes, cauliflower, and parsnips are just as good for you as their more brightly hued cousins. “People need to remember that white veggies have a place at the table, too,” notes Connie Weaver, Ph.D., a distinguished professor of nutrition science at Purdue. Rethink your plate with these surprising nutrition powerhouses.
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