Health Watch - Eating Green: Veggie Variety

Health Watch is a Public Service of the Office of News and Publications and is intended to provide general information only and should not replace the advice of a medical professional. You should contact your physician if you have questions about any of these topics.


This week on Health Watch, we’re talking about how eating green is a good way to carry Saint Patrick’s Day with you throughout the year. Previously, we talked about how green foods are among the most nutritious. But what if you’re tired of broccoli, cabbage and spinach?

We may rely on familiar vegetables, but there’s a lot more variety available at the farmer’s market or in your supermarket’s produce section. Here are some options you may not have considered: Broccolini is a cross between broccoli and Chinese kale, and it’s an excellent source of many cancer-fighting nutrients. Brussels sprouts are also loaded with vitamins and cancer-fighting compounds.

Lona Sandon, a registered dietitian at UT Southwestern Medical Center, says Brussels sprouts are easy to overcook into mush, and that may be why many people think they don’t like them. If you’re counting calories, consider kale. A half cup of cooked kale contains only 20 calories, but it’s full of fiber and essential vitamins.

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March 2011


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