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Kitchen Myths
Facts and fiction about food and cooking, by Peter Aitken
Brightly colored vegetables have the most nutrients
Posted by on January 31, 2012
Some intensely colored veggies are indeed packed with nutrients, think for example of leafy greens like kale and chard. But, a pale countenance is not necessarily a sign of nutritional poverty. White beans (navy, great northern) have as much fiber and protein as, say, kidney beans. White cabbage has lots of vitamins, calcium, iron, and fiber. White cauliflower is packed with antioxidants. Don’t judge a veggie—or a fruit, for that matter—by its color.
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The truth of it is that healthful cooking techniques need to satisfy merely THREE basic and simple criteria the food you eat should not have surplus amount of fat and salt i.e. should not be loaded with calories, it should retain the nutrients i.e. it shouldn\’t be empty calories and more importantly, it should taste good.
Nice Post, Awesome to find another \’foodie\’