Search results
Results from the WOW.Com Content Network
Wroe notes that whether produce is healthier cooked or raw sometimes depends on what kind of nutrition you are seeking from your food. For example, the vitamin C in a raw tomato is significantly ...
For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us
Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking. [citation needed] Turnip roots weigh up to 1 kilogram (2 pounds), although they are usually harvested when smaller. Size is partly a function of variety and partly a function of the length of time a turnip has grown.
Indole-3-carbinol cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli. 3,3'-Diindolylmethane or DIM broccoli family, brussels sprouts , cabbage , kale . Indole-3-acetic acid Commonly occurring plant hormone, a part of the auxin family.
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
You're well aware that vegetables are good for you—but did you know that their nutritional value depends on how you prepare them? The raw food diet has definitely generated a lot of hype in ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.