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Fall and winter are the perfect seasons for trying different vegetables that are in season. Beets, brussel sprouts and Asian vegetables are a great addition to any holiday meal.
Beets are known by the unique dark red and purple colour of the root, however, the green tops can be eaten too. Try beets in many ways, for example:
Beets contain folate, potassium, and vitamin C. Folate helps to build new red blood cells and lowers the risk of having a baby with birth defects. It may also help lower the risk of heart disease.
This locally grown green vegetable is a delicious and nutritious addition to any meal.
Before cooking,score the ends by making an “X” with your knife in the stem. This helps make sure that they cook evenly.
Brussels sprouts contain vitamin C. Vitamin C helps to keep your immune system healthy. It also helps to heal cuts and keeps your gums, bones, muscles, tissues and blood vessels strong. Vitamin C is also an antioxidant. Antioxidants may reduce the risk of some chronic diseases. Brussels sprouts also contain folate, potassium, vitamin A and fibre.
Did you know that a wide variety of Asian vegetables are grown here in Ontario? Some Asian vegetables to look for are bok choy, nappa cabbage, Chinese spinach and Chinese broccoli.
These greens cook quickly. Stems take a few minutes while the leaves will cook in about 30 seconds. Here are a few ideas for cooking Asian vegetables:
Wrap the vegetables in plastic and place in your refrigerator crisper. They can wilt and dry out within a few days so don’t wait too long to cook them.
Like other dark leafy greens, these Asian vegetables contain vitamin A, vitamin C and potassium. Vitamin A helps your eyes and skin stay strong and healthy. Potassium is a mineral that helps to control your blood pressure and keeps nerves and muscles working well together.
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