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Food and Nutrition Updates
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December 2021
Did you know December is Root Vegetables Month? Root vegetables are underground parts of plants that are edible and include carrots, sweet potatoes, beets, and radishes. Yucca, daikon, jicama, and salsify are other flavorful options. Providing vitamins, minerals and fiber, root vegetables can add a boost of nutrition to any meal. Get the nutrition facts on these four popular root vegetables:
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Yucca, also called cassava, is a starchy vegetable commonly used in Latin American cooking. One cup of yucca contains 330 calories, 558 mg potassium, and 42 mg vitamin C. Try this Oven-Fried Yucca recipe for a healthier version of a traditionally fried food.
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Carrots are used for the base for many soups, called mirepoix, for dipping in savory spreads like hummus, and as a kid-friendly side at meals. One cup of chopped carrots contains 52 calories, 1,070 mcg vitamin A, and 10,600 mcg beta-carotene, an antioxidant. Enjoy them in this Roasted Root Vegetables recipe.
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Daikon, often called white or winter radish, is a crunchy, white vegetable often used in Japanese cuisine. One cup of sliced daikon contains 21 calories, 263 mg potassium, and 26 mg vitamin C. Use it to add crunch to a slaw or stir-fry.
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Potatoes are budget-friendly and can be prepared in many ways, including baked, roasted, and mashed. One large potato contains 284 calories, 1570 mg potassium, and almost 8 grams of fiber. Try sautéing chopped potatoes with onions, peppers, garlic and eggs and topping them with avocado for a healthy breakfast hash, a dish typically made from chopped potatoes, vegetables, eggs, and sometimes meat.
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