Diverse Range of Vegetables for Overall Health: Incorporating a variety of vegetables into our diet, aiming for at least 30 plant-based foods weekly.
Nutritional Powerhouses: Some vegetables stand out for their high nutritional value, offering essential vitamins, minerals, antioxidants, and polyphenols.
Swiss Chard and Beet Greens Lead the Pack: Swiss chard takes the top spot for vegetables in terms of nutritional value, with beet greens.
Beet Greens Often Wasted: Many people discard beet greens, not realizing they are highly nutritious and can be used in salads or as a substitute for kale.
Nutritional Value of Beet Greens: Beet greens are packed with antioxidants, vitamins C and B6, fiber, potassium, folate, and magnesium, making them a more nutrient-dense option than the beetroot itself.
Reducing Food Waste: Carleigh Bodrug, a food author, emphasizes reducing food waste by using more plant parts that are often discarded.
Unique Nutrient Mix in Every Plant: Dr. Will Bulsiewicz highlights that each plant, including beet greens.