Health Watch — Think Green! (Part 3)
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This week on Health Watch, we’re talking about green foods that can make your diet more varied and more nutritious. As kids, many of us developed a bias against anything green on our plates, and Brussels sprouts may have been one of the reasons why. But it may be time to take another look at them.
Lona Sandon, a registered dietitian at UT Southwestern Medical Center and a spokesperson for the American Dietetic Association, says Brussels sprouts are full of cancer-fighting compounds, as well as vitamin C, vitamin A, folate and potassium. Look for sprouts that are small, compact and bright green. You can boil, braise, steam or microwave them, but make sure you don’t overcook them. That makes them mushy — and mushiness may have been what turned you against them as a child.
Next: Another maligned green vegetable.
Visit http://www.utsouthwestern.org/nutrition to learn more about
UT Southwestern’s clinical services in nutrition.
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