Today is


 

Cooking with the Color Green

 

 


Green Food Sources:

Green apples, Green grapes, Honeydew, Kiwifruit, Limes, Green pears, Artichokes, Arugula, Asparagus, Broccoflower, Broccoli, Broccoli rabe, Brussels sprouts, Chinese cabbage, Green beans, Green cabbage, Celery, Chayote, Cucumbers, Endive, Leafy greens, Leeks, Lettuce, Green onion, Okra, Peas, Green pepper, Snow Peas, Sugar snap peas, Spinach, Watercress, Zucchini, Avocado, kale, kiwi.

For information about these foods use the Food Encyclopedia pulldown to the right.


Health Benefits

Provide your body with lutein and zeaxanthin (which protect your eyesight), potassium and vitamins C, K and folate. If your kids eat no other vegetable all week, try and sneak broccoli onto their plates. It contains indoles, which can protect against cell damage and cancers; monoterpenes, which are antioxidants; and sulphoraphane, which supports the work of enzymes that stop carcinogens from damaging healthy cells. Broccoli helps the body make energy and is also an excellent source of vitamin A, vitamin C, beta-carotene, and folic acid - which helps make red blood cells and DNA. Avocado is a superfood star, providing the perfect ratio of fat, protein, and carbohydrate all in one food. They contain glutathione, a substance which blocks 30 different carcinogens and which, in test tube experiments, has been shown to contain agents that can stop the AIDS virus from developing. Hard to believe but those dinky little Kiwi fruits actually contain more immune strengthening vitamin C than oranges. Low in calories - just 45 calories per fruit - Kiwi, which is also known as Chinese gooseberry, can also satisfy a sweet tooth without piling on the weight.

 



 

 

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For a small selection of schools in your area see: US Culinary Schools

 


 

  
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