October 3, 2017
I recently overheard a conversation with the punchline going something like – why bother eating white vegetables? I found that question fascinating.
White Vegetables – What’s the point?
We often hear “eat the rainbow” and “get your greens.” So really, what is the point of eating the poor lowly cauliflower? Well let’s take a look… 
Cauliflower, being a cruciferous vegetable contains the sulfur compounds, glucosinolates. When consumed glucosinolates are broken down into indoles and isothiocyanates – compounds found to help prevent cancer. Cauliflower is also high in antioxidants, namely beta carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol. Antioxidants neutralize free radicals, decreasing their adverse effects, such as premature aging, and cell damage. It may surprise you to learn that cauliflower is high in vitamin C – one serving of cauliflower contains 77 percent of the recommended daily value (2000 calorie diet).
What about turnip? Well it too has redeeming qualities. One cup of turnips has 27 mg of vitamin C. Vitamin C is essential to your body for collagen synthesis as well as for scavenging free radicals and oxidation which contribute to premature aging and cell damage. The leafy green tops are more nutritionally dense than the white roots. The tops are rich in antioxidants like vitamins A and C, carotenoids, xanthin, and lutein. The leaves are a great source of vitamin K and a good source of omega-3 fatty acids (alpha-linolenic acid, or ALA) which are important anti-inflammatory nutrients.
Turnip greens also contain B vitamins. B vitamins are important coenzymes that catalyze our bodies biochemical reactions, such as carbohydrate, fat and amino acid metabolism. They are essential for the health and normal functioning of our nervous systems.
Not yet convinced to eat white vegetables? Let’s look at fennel bulb. Fennel boasts a decent amount of vitamin C. Fennel is also high in potassium and folate. Folate is necessary for growth and reproduction of all cells in our body. Folate is vital for maintaining proper brain and nervous system connections and balancing neurotransmitters such as epinephrine and norepinephrine. Fennel contains calcium, magnesium, phosphorus and vitamin K which are important for bone health. They are also surprisingly fibrous to help maintain healthy digestion and elimination.
Well I hope this convinces you to look at white vegetables a bit differently. Personally, I’m going to give turnips another try.
Bon Appetit!
