The most commonly consumed root vegetables include carrots, beets, garlic, turnips, potatoes, rutabaga, onions and sweet potatoes. Called root vegetables because the part of the plant being eaten is actually the plant's root, these are nutritional powerhouses that pack in vitamins and minerals. The starchy tubers and taproots of plants, root vegetables can be prepared in countless ways to complete a meal.Continue Reading
While most commonly colored orange, carrots come in a variety of colors, ranging from white to purple. Loaded with beta carotene and vitamin A, carrots have a mellow sweet flavor that tastes good both raw and cooked in a number of dishes. Onions and garlic, on the other hand, are used primarily to lend flavor to a variety of foods.
Beets, turnips, potatoes, rutabaga and sweet potatoes are all typically cooked before eating. Preparation methods vary, but braising, grilling, boiling and roasting are all popular methods of cooking. When softened, many root vegetables can be mashed to create a creamy side dish. Root vegetables can also be dried in thin slices to create vegetable chips that are both healthy and filling. Root vegetables can also be baked into a gratin, grated and made into hashbrowns or fried to make vegetable fries.Learn more about Fruits & Veggies
Some of the best non-starchy vegetables for people on a diet include peppers, carrots, leeks, onions, mushrooms, cucumbers, beets, artichokes, bean sprouts, asparagus and okra. Fresh vegetables are always better than canned or frozen vegetables.Full Answer >
Examples of purple vegetables include eggplant, purple peppers, purple cauliflower, purple asparagus, purple kohlrabi, purple carrots, purple potatoes, purple sweet potatoes, purple turnips, purple Belgian endive, purple kale, purple corn and beets. Other options include purple beans, purple brussels sprouts and purple basil.Full Answer >
In the United States, tomatoes, potatoes and sweet corn are the three most commonly eaten vegetables, followed by onions and lettuce heads, according to the U.S. Department of Agriculture. Following closely behind these are romaine lettuce, leaf lettuce and sweet peppers. Statistics for these figures tally national consumption of vegetables from fresh produce along with canned and frozen items.Full Answer >
Sweet potatoes, which are root vegetables, and yams, which are tubers, are two types of herbaceous perennial vines that come from two different plant families native to different locations. Sweet potatoes and yams differ in size, taste, texture and nutritional content.Full Answer >