Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

Brightly colored vegetables have the most nutrients

4 Comments Posted by kitchenmyths on February 19, 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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4 responses to “Brightly colored vegetables have the most nutrients”

Burt Reynolds August 28, 2012 at 1:11 pm
almost all antioxidants are colorfull. chlorophil, anthrocyanin, lycopene…

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- kitchenmyths August 29, 2012 at 1:01 pm
  Thanks for your comment – the problem is that I haven’t seen any real evidence – other than lab and rat studies – that suggest antioxidants really improve the health of humans.
  
  Reply
rubenpalacio February 10, 2015 at 4:27 pm
Absence of evidence is not evidence of absence!

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