Cabbage Nutritional Value May Depend on Which Color Cabbage You Eat

Cabbage has been cultivated for centuries in the eastern Mediterranean and Asia Minor. The Romans believed cabbages arose from Jupiter’s sweat as he labored to explain two contradicting oracles – esteeming wild and cultivated cabbages as a cure-all as well as recommending them to prevent unseemly drunkedness.

Many varieties have been developed over the centuries, heat tolerant types were cultivated in southern Europe, while many hard headed varieties were introduced by the Celts and Scandinavians. White cabbages appeared after A.D. 814 and German literature records the cultivation of red cabbages in 1150. By the 13^th century “headed cabbage” was well known and three kinds of “savoy” were mentioned in an herbal of 1543.

Low in calories and high in fiber, cabbage is an excellent source of vitamin C. Red cabbage contains twice as much vitamin C as green cabbage, and green cabbage contains twice as much folate as red cabbage. Both cabbages contain potassium.

Eating cabbage is said to reduce the risk of colonic cancer, stimulate the immune system and kill bacteria. Drinking cabbage juice is alleged to prevent and heal ulcers. Some active principles are partly destroyed by cooking so cabbage is actually more nutritious when eaten raw.

According to folklore, placing heated cabbage leaves on the soles of the feet reduces fever; placed on a septic wound the leaves draw out pus or a splinter. Cabbage can cause bloating and flatulence and anyone who has cooked cabbage knows well that cabbage emits an unpleasant sulfurous odor when cooked.

Red Beet and Its Greens Highly Nutritious Food to Include in Diet

Also known as beetroot, the beet is a form of the maritime sea beet. Its typical red coloration comes from its cell sap, but there are other beet varieties in other colors. Beets have been grown since the Assyrian times and were highly esteemed by ancient Greeks and used in offerings to Apollo. Many Roman recipes used beets which they esteemed more highly than the greatly revered cabbage.

Beets first appeared in English recipes in the 14^th century and were first described as the beet we know in 1558 in Germany, though it was a rarity at that time in northern Europe.

The beet vegetable is a good source of folate, fiber and potassium. Its greens are rich in potassium, calcium, iron, beta carotene and vitamin C. Beets are also rich in phytochemicals such as anthrocyanins and saponins which may bind cholesterol in the digestive tract, lowering risk of heart disease.

The primary negative of beets is that they turn urine and stools red, which people often mistaken for blood. Beets are also high in oxalates which may affect people prone to kidney stones or gout.

Beets have been used in folk medicine as a blood tonic for gastritis, piles and constipation. Recent research suggests that drinking one glass of raw beet juice a day helps control cancer.

Carrots Provide Nutrition, Prevent Night Blindness

Native to Afghanistan, carrots are thought to have been domesticated around the Mediterranean, Iran and the Balkans. The conical-rooted varieties specifically originated in Asia Minor around A.D. 1000. Moorish invaders took them to Spain in the 12^th century and they reached northwest Europe by the 14^th century and England in the 15^th century.

Elizabethan and the early Stuarts used the flower, fruit and leaves as fashion accessories for hats and dresses, and carrot tops were highly valued as a substitute for feathers, particularly when they colored up in the fall months. European explorers took carrots across the Atlantic soon after discovery of the new world. Pilgrims took carrots to North America and it was grown by early colonists in Jamestown, Virginia in 1609.

Though there are white, yellow, purple and violet carrots, consumers are most familiar with the orange variety which have only been known since the 18^th century. Carrots are an excellent source of beta carotene, and a good source of potassium and fiber.

Carrots are reputed to be therapeutic against asthma, general nervousness and skin disorders. Recent research also suggests that high intake of beta carotene slows cancerous growths. Beet and carrot juice are reported to prevent diarrhea.

Because carrots are an excellent source of beta carotene and the body converts beta carotene to vitamin A, there is a direct correlation between carrots role in preventing night blindness. In the human body, Vitamin A combines with therotein opsin in the retina’s rod cells to form rhodopsin which is needed for night vision. Eating one carrot every few days provides enough vitamin A to prevent or overcome night blindness, if cause by vitamin A deficiency.

Cooking carrots actually increases their nutritional value because it breaks down cellular walls that encase the beta carotene. A few words of caution, excessive intake of carrots can give skin a yellowish tinge.

Leeks Prized for More than Nutritious Value

A member of the lily family, leeks are closely related to onions. The leek plant is thought to have originated in the warm regions of the Mediterranean. The Egyptians believed the leek to be a sacred plant and to swear by the leek was the equivalent to be swear by one of the gods. The leek is also specifically mentioned in the Bible along with onions and garlic.

Giant leek contests have been held in pubs and clubs Great Britain since the mid- 1880’s. Prize money for these contests have gone from one pound and a sheep’s heart in 1895, to a whopping 1300 pounds ($2,000) at a recent world championship.

The leek is actually the national symbol of Wales. The European Union produces over 7 million tons per year and the country of France is the primary grower.

Leeks are a good source of potassium and iron and contain smaller amounts of beta carotene and vitamin C. High in fiber, leeks are believed to help lower cholesterol. Primary downside of consuming leeks are bad breath and gassiness.

Protein-rich String Beans Can Help Lower Cholesterol

Evidence of this self-pollinating vegetable in its wild form found in Mexico, Guatemala, and parts of the Andes mountains has been discovered in Peruvian settlements from 8000 BC. String beans were introduced into Europe during the Spanish conquest in the early 16^th century.

String beans were first referred to as “kidney” beans by the English in 1551, alluding to the shape of the beans. Ironically, string beans discovered in America was used in ships food stores in long voyages of exploration during the early 1500’s. When European colonists first explored the Americas, they found climbing beans growing with corn, providing starch and proteins for indigenous tribes.

String beans are a good source of protein, folate and vitamins A and C. String beans are also good for heart health, as one cup of beans a day is said to lower cholesterol 12 percent. As with other beans, the primary drawback is that they may cause flatulence.

Spicy Radishes a Treasured Commodity in Ancient Times

A member of the cruciferous family radishes are closely related to cabbage, kale, turnips and cauliflower. Turnips have been cultivated for centuries and are thought to be native to Asia. Radishes were depicted in the pyramid of Cheops and cultivated by Egyptians as far back as 2780 BC. Laborers working on the pyramids received “radishes, onions and garlic” as rations according to historian Herodotus.

The Roman historian Pliny recorded that “models of turnips, beets and radishes were dedicated to Apollo in the temple of Delphi, turnips made of lead, beets made of silver, and radishes made of gold”.  Horace wrote of “lettuces and radishes such as excite the stomach”.

The fiery flavor of radishes is due to the presence of mustard oil. And although are usually red, there are also black, yellow, purple and green-skinned types.

Low in calories and high in fiber, radishes are a fair source of vitamin C and contain small amounts of iron, potassium and folate. Radishes can be eaten to relieve indigestion and flatulence, although radishes may actually cause flatulence in some people.

Radishes are good in salads, soups, vegetable sides and are also good just eaten as a snack.

Parsnips a Flavorful, Nutritious Root for Stews and Side Dishes

Parsnips is an ancient vegetable in the root family that is closer to a potato than a carrot. Parsnips are thought to have originated in the Eastern Mediterranean. References to parsnips and carrots were used interchangeably in ancient Greece and Rome. Tiberius Caesar imported parsnips from Germany where they flourished along the Rhine River. In Roman times parsnips seeds and roots were esteemed as an aphrodisiac.

In the Middle Ages the parsnips roots were valued medicinally for treating maladies as diverse as toothaches, swollen testacles, and stomachache. In 16^th century Europe parsnips were used as animal fodder and the country name “madneps” or “madde neaps” reflects the fear that delirium and madness brought about by eating the roots.

Introduced to North America by early settlers, parsnips were first grown in Virginia in 1609 and soon accepted by Native Americans. In the 19^th century parsnips were used as a sweetener by evaporating its juices and using the brown residue as honey, until the arrival of the beet.

The flavorful parsnips is a winter root which usually tastes better after the first frost. Parsnips are low in calories, high in fiber, and a useful source of vitamin C, folate and potassium. Parsnips are a tasty side dish and an especially good addition to stews.

Cauliflower a Nutritious, Versatile Vegetable

Cauliflower, believed to have originated in Cyprus, has the oldest record dating back to the 6^th century. In England that were known as “Cyprus Coleworts”. A Jewish-Italian traveler wrote from Cyprus in 1593 that cabbages and cauliflower were to be found growing in profusion.

Moorish scholars in the 12^th century Spain described these varieties as introductions from Syria, where cauliflower had been grown for over a thousand years and were developed by the Arabs. Cultivation methods improved after 1700 and by the end of the 18^th century the cauliflower was highly regarded throughout Europe.

Mark Twain wrote disdainfully, “Cauliflower is nothing but cabbage with a college education”.

Cauliflower is a very versatile vegetable which can be eaten raw or added to a variety of dishes including salads. Cauliflower is an excellent source of Vitamin C, a good source of folate and potassium, low in calories and high in fiber.

Nutritious Pumpkin More than Just a Halloween Decoration

While most people in America traditionally think of pumpkins as a decoration to be carved or decorated for Halloween, pumpkins are actually a nutritious food with a long history that began in America. Pumpkins are party of the Curcubita fruit family which includes summer and winter squash, zucchini, marrow and potiron.

Squashes are believed to have originated in the Americas and have been cultivated for the past 5,000 to 10,000 years. Wild forms were originally cultivated for their seeds and were only later found to have sweet flesh. Many varieties arrived in Europe in the 16^th century, soon after the discovery of the New World. In the 17^th century pumpkins and squash were mashed up to bulk up bread, boiled, or heavily buttered.

The name “pumpkin” first appeared in the 17^th century shortly before Perrault wrote Cinderella. The word “pumpkin” comes from the Greek word for melon.

Nutritionally, the fleshy part of pumpkins are a rich source of beta carotene, a good source of low-calorie iron and potassium, and high in fiber. The pumpkin seeds are a good source of protein, iron, zinc, B vitamins, vitamin E and fiber. Once picked, pumpkins can be stored for long periods of time and can last up to a month when stored in a cool dry place.

In some parts of the world the seeds are used as laxatives or purgatives, and they are used worldwide to expel intestinal worms. Eating pumpkin is also thought to help reduce the risk of cancer.