Though they taste sweet, swedes are low in calories, so make an ideal food for slimmers. Pickling destroys almost all of the folic acid, as well as lowering the content of potassium. Fortunately, the effect is harmless.īest served: Boiled. Some people have a genetic inability to metabolise the betanin pigment in beetroot, which turns urine temporarily pink. Mix with grated apple, walnuts and a yoghurt-based dressing to make a healthy salad.Ī rich source of the B vitamin folic acid, which is essential for ensuring proper development of the foetus during the first trimester of pregnancy. Wonderfully low in calories, and a good source of fibre, including the soluble variety that can help to lower blood cholesterol.Īlso a source of potassium, which helps to prevent fluid retention and regulates blood pressure and heart beat.īest served: Raw for maximum retention of nutrients.
If they're not organic, top, tail and peel to get rid of any pesticide residues. Cooking softens the tough cellular walls of carrots which allows beta carotene to escape. Low levels of beta carotene have been linked with cancer and heart disease.Ĭonsuming 15mg a day - the equivalent of 2-3 medium carrots - has been shown to improve the immune response.īest served: Boiled.
CARBS IN PARSNIPS VS POTATOES FREE
Ten radishes supply 22 per cent of the Recommended Daily Allowance (RDA) of vitamin C and 15 per cent of the RDA of folic acid.īest served: Raw in salads, to preserve their water soluble nutrients.Ĭarrots are the most prolific food source of beta carotene - a potent antioxidant which blocks the action of free radicals that can damage DNA. Potatoes are a reasonable source of vitamin C and a good supplier of thiamin (vitamin B1), essential for cells to make energy.īest served: With their skins, to increase the fibre content.Įxtremely low in calories, but with potential anti-cancer benefits on account of their being a cruciferous vegetable (the same family as cabbages and Brussels sprouts).
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