Did You Know?
Root vegetables are high in fiber and antioxidants, and they help strengthen the cardiovascular
and immune systems.
Get to the root of it
Underground veggies have hidden benefits
As you think about new recipes while looking at the bountiful harvests in the grocery store or farmer’s market, don’t walk past the variety of root vegetables available.
Simply put, root vegetables are the edible root of a plant. Examples include carrots, radishes, beets, turnips, parsnips and potatoes. It makes sense that root vegetables have high nutritional benefits because the root is what stores the energy and nutritional benefits for plants to grow.
Fall is the perfect time to consider digging up these underground jewels and putting them into your diet because of their many health benefits. Root vegetables are high in carbohydrates, minerals and vitamins, as well as fiber. Perfect when eaten raw, steamed, baked or pureed, they can be a substantial side dish or added to soups, stews or even smoothies for a rich taste.
| Root Vegetable | Nutrition Benefits | Health Notes |
| Carrots Choose dark orange carrots for the most nutritional benefits. Avoid those that are cracked or soft. |
Cholesterol free. Fat free. Low sodium. Excellent source of fiber. High in vitamins A, B, C, E and K. High in potassium and magnesium. High natural sugar content. | Beta-carotene converts to vitamin A, which is great for the eyes, heart and immune system. Fiber aids digestion. Potassium helps to lower blood pressure. |
| Radishes Choose firm radishes. Remove leaves and store in plastic bag in refrigerator for up to two weeks. |
Low in calories. Low in fat. Low in cholesterol. High in vitamin C. Good source of calcium, potassium, folic acid and fiber. | Beneficial for digestive disorders and respiratory problems. Also contains cancer-protective agents. |
| Beets Don’t choose large beets, which are too woody to eat. Greens and roots are both edible. |
Low in calories. Higher iron content than spinach. Good source of potassium, magnesium, fiber and carbohydrates. High level of natural sugars. | Because of their high iron content, beets are a natural choice for women during menstruation. |
| Turnips, Parsnips Avoid limp or shriveled roots. Peel and trim before use. Cut greens off; store in refrigerator. |
Low in calories. Excellent source of vitamins C, E and K; folic acid; copper; magnesium; and fiber. | They have cancer protective qualities. |
| Potatoes Select firm, smooth potatoes. If they are soft, wrinkly, or have a green tinge, they’re past their prime. |
Low in calories. Cholesterol free. High in fiber, potassium and vitamins C and B. Rich in complex carbohydrates. | Eating potatoes with the skin preserves vitamins and minerals. Leaves and stems of potato plants are poisonous. |
| Sweet Potatoes Sweet potatoes spoil easily. Store in a dry, cool place (not the refrigerator), and don’t wash until ready to use. |
High in vitamin A. High in fiber. Low in calories. | Vitamin A helps to protect against infections and keeps eyes and skin healthy. |
Sources: FDA, CDC
For information, please call our Health Access Line at 314-ANTHONY (268-4669) or 800-554-9550 or visit find a physician online.
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