EAT YOUR GREENS, BUT ADD SOME WHITE

Published May 16, 2013 in Food Product Design

MCLEAN, Va.— Consuming white vegetables can increase fiber, potassium and magnesium intake, as well as increase overall vegetable consumption in the United States, according to the new journal supplement "White Vegetables: A Forgotten Source of Nutrients."

In the supplement published in Advances in Nutrition , authors suggest eating white vegetables, especially potatoes, helps support a well-balanced diet.

"It's recommended that the variety of fruits and vegetables consumed daily should include dark green and orange vegetables, but no such recommendation exists for white vegetables, even though they are rich in fiber, potassium and magnesium," the supplement's editor Connie Weaver, Ph.D., professor of nutrition science at Purdue University, said. "Overall, Americans are not eating enough vegetables, and promoting white vegetables, some of which are common and affordable, may be a pathway to increasing vegetable consumption in general."

The journal supplement features nine papers by leading nutrition scientists that explore the science of white vegetables in supporting a healthy diet. In addition, the supplement details health benefits associated with cauliflower, onions, mushrooms, turnips and kohlrabi.

Key findings include:

·         Color does not always predict nutritive value of a vegetable.

·         Vegetable intake, including starchy vegetables, is currently at half of the recommended amount by the 2010 U.S. Dietary Guidelines.

·         Improvements in cooking oils, coatings, preparation methods and processing techniques are enhancing the nutritional profile of the white potato in all forms.

For more information, visit the Content Library pages on Healthy Foods, Gums/Starches and Fruits/Vegetables.

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