Vegetables are one of the healthiest groups of food products. They are the basis of the latest food pyramid. Most of us regularly introduce them to our menu by taking advantage of many advantages of such a diet - the richness of vitamins and other nutrients and low-calorie content.
On the Internet and in cookbooks we can find plenty of recipes for interesting and tasty dishes, which include tomatoes, carrots, and cucumbers. From time to time, our tables are decorated with a cream of trendy and popular broccoli and pumpkins. In almost every gastronomic point we will also get a salad with interesting additions. Yes - these are the most popular and most frequently consumed vegetables. However, there is a certain group of vegetables that is not so often seen. These are vegetables whose potential is not used, despite many interesting taste qualities and a wealth of various vitamins they offer. In short, these vegetables are simply not a la mode. Below is a list of the most underestimated vegetables.
Top of the undervalued vegetables
Turnip
Bulbous vegetable with a sharp taste, slightly reminiscent of radish, which most of us associate only with feed for farm animals. Meanwhile, turnips contain a lot of potassium, calcium, phosphorus, and magnesium, as well as B vitamins and A and C vitamins. It is a real bomb of antioxidants and antioxidants, which strengthen our body and make it better able to defend itself, for example, against dangerous factors causing cancer. It is known for its anti-inflammatory properties. In addition, it contains a lot of fiber, so it regulates digestive processes and is recommended for people on a slimming diet. It also has a very low-calorie content. Turnip, due to its rather spicy taste, is recommended as a great addition to salads, soups, stews, and coolers. It is worth noting that you can eat both root and turnip leaves. Regular consumption of turnips will certainly have a strong strengthening effect on our body. It is not without reason that turnips are associated with strength and coagulation.
Kale
Kale is a variety of cabbage. It has long, wrinkled leaves, which are more often used as an ornament of a plate than an element of a dish. In the meantime, kale is a treasure trove of many ingredients that are needed and have a great influence on our body. It contains, among others, sulforaphane and carotenoids - having a strong anti-cancer effect, vitamin A, vitamin C, folic acid and minerals (calcium, iron, magnesium, potassium, phosphorus, etc.). It is worth mentioning, however, that kale should be steamed for a maximum of 3-4 minutes in order not to lose its pro-health properties. Kale supports the cardiovascular system, protects against stomach ulcers, has a good effect on the eyes and thyroid gland. It is best to eat it in the form of salads, as an interesting filling for grated or mixed in smoothie form.
Parsnip
Parsnips are deceptively parsley-like vegetables but have a rather carrot-like taste. It reigned on Polish tables in the Middle Ages, even before the Italian language appeared. It contains valuable compounds, derivatives of coumarin, which improve digestion. We can find in it a lot of valuable vitamins and minerals, mainly vitamin C. Parsnip has an anti-inflammatory and relaxing effect. It supports circulation, reduces the risk of overweight and atherosclerosis, lowers blood pressure. In addition, it helps in colds, relieves coughs and muscle pains. Baked parsnip adds fantastic flavor to salads or can also be cut into thicker strips and chewed with your favorite dip.
Kohlrabi
The health properties of kohlrabi were already appreciated in ancient Rome. It has many nutritional values, vitamins, and minerals, as well as glucosinolates, which show strong anti-cancer properties. In addition, it has fungicidal and bactericidal properties. It prevents the formation of stomach ulcers and has detoxifying properties. It is also a source of lutein, which is essential for the proper functioning of the eyesight. Kohlrabi should be consumed by people on a slimming diet because it contains a lot of fiber and is low-calorie. In the kitchen, you can successfully eat kohlrabi in its raw form. Young kohlrabi, cut into slices is sweet and has the most nutritional value. However, it can also be prepared in many other forms, such as baked or stewed and added to salads, soups or casseroles. It is worth noting that you should choose kohlrabi with small heads because the larger ones are sometimes fibrous.