Root vegetables are exactly what they sound like: edible plants that grow underground. The leaves and stems sprout above the ground, while the actual vegetable grows under the earth. Potatoes, carrots, onions, parsnips, and turnips, among many more, are the ones you are most likely familiar with. While all of these root vegetables exhibit several health benefits, some of them are healthier than others. 

Starchy root vegetables tend to provide nutrients like vitamin A, vitamin C, potassium, dietary fiber, and magnesium. They are versatile, easy to prepare, and inexpensive, depending on the variety you purchase. Strong evidence suggests that certain compounds in root vegetables may help fight diabetes, obesity, certain types of cancer, and other inflammatory-based disorders. 

During the chilly fall and winter nights, you can get creative with an assortment of fall and winter root vegetables. Many of the seasonal produce items during these seasons are root vegetables, so enjoy them while they are in season. Learn all about the healthiest root vegetables below.

Turnips

Turnips belong to the cruciferous vegetable family, meaning they are related to collard greens, Brussels sprouts, broccoli, kale, and cabbage. They are high in calcium, magnesium, potassium, and indoles, which are phytonutrients that exist in turnip greens. These phytonutrients may reduce cancer risk, especially in regards to prostate, lung, stomach, and colon cancers.

Ginger

Most root vegetables are technically called tubers, but ginger is in fact a rhizome. It’s a flowering plant native to China and it is closely related to turmeric and similar plants. One study monitored 1,278 pregnant women who consumed ginger as a way to combat morning sickness. The results indicated that ginger was effective at reducing both morning sickness and nausea. Ginger may also help reduce inflammation and fight free radicals, thanks to the compound gingerol. 

Garlic

Belonging to the allium family, which includes leeks, onions, chives, and shallots, garlic contains several important nutrients. Garlic is renowned for its medicinal properties, which many researchers attribute to allicin, the compound that releases upon crushing, mincing, or chopping the cloves. Several studies found that garlic can promote heart health by lowering blood pressure, total cholesterol, and triglyceride levels. Almost every dish improves when you add garlic, so eat more of it in your diet!

Sweet Potatoes

Sweet potatoes are vibrant, delicious, and incredibly versatile, going great in sweet and savory dishes. They are excellent sources of vitamins A & C, in addition to other antioxidants like beta-carotene, anthocyanins, and chlorogenic acid. The impressive vitamin A content prompted many researchers to study how sweet potatoes benefit the body. Many studies indicated that the vitamin A in sweet potatoes may help improve skin health, enhance immune function, and protect against vision loss. 

Rutabaga

Don’t let the appearance scare you away because the rutabaga is rich in many nutrients that benefit overall health. They are purple and whitish, being a cross between cabbage and turnips, so they provide similar health benefits. In addition to being a great source of vitamin C, the rutabaga is high in zinc, which plays a role in brain function, mood regulation, immune health, and more. 

Jerusalem Artichokes

Jerusalem artichokes, also known as sunchokes, offer lots of fiber and protein with very little calories. Just like sweet potatoes, Jerusalem artichokes are great sources of vitamin A, although they don’t contain as much as sweet potatoes. They are naturally rich in potassium and iron, an integral nutrient to obtain on a plant-based diet. Iron aids with red blood cell formation, healthy metabolism, and anemia prevention. 

Onions

Onions serve as a staple ingredient in many cuisines, often providing a great base flavor for sauces, soups, stews, and a variety of other dishes. One study found that eating 3.5 ounces of raw onion per day was able to reduce blood sugar levels in people with type 2 diabetes. Additionally research noted that onions may exhibit powerful anti-cancer properties. Some observational studies linked higher intake of onion to a lower risk of common types of cancer. 

Celeriac

Also known as celery root, celeriac is the bulbous root of celery. It is very easy to cook with and serves as an excellent alternative to potatoes. Celeriac is naturally rich in vitamin C, phosphorus, and vitamin K, offering 80% of your recommended daily intake of vitamin K in a one cup serving. Vitamin K is necessary for proper blood clotting, but the body also uses it for the function of osteocalcin, a protein hormone that plays a vital role in bone health.

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If the crisp air and golden-brown leaves didn’t clue you in, the addition of pumpkin spice lattes to coffee shop menus signal that fall is underway. Fall isn’t just about pumpkin-flavored foods and beverages, though. As you move further into the autumnal months, you start to see an assortment of fresh, fall produce in grocery stores. In addition to being hardy and nutrient-dense, many fall produce items burst with flavor. 

According to the Cleveland Clinic, a diet that incorporates fall fruits and vegetables, along with whole grains and legumes, supports a healthy heart. A 2020 study found that vegetarians who ate a diet rich in nuts, vegetables, and soy, experienced a lower risk of stroke than non-vegetarians who ate meat. Hopefully this incentivizes people to veg out from now on, especially on the fruits and vegetables detailed in this article. 

Shopping and cooking with seasonal ingredients is better for your health and the environment. The reason for this is because seasonal produce is at peak freshness and nutritional value, and typically from local farmers. This helps to reduce carbon footprint because not as much transportation is required to get the produce from the farm to your local grocery store. Depending on where you live, you may see different fall fruits and vegetables, but these are some of the best ones to eat no matter where you are. 

Eggplant

This low-calorie nightshade is a great source of fiber, antioxidants, vitamins, and minerals, especially potassium and vitamin B6. Eggplant is rich in anthocyanins, a type of pigment with antioxidant properties that give eggplant the signature purple hue. Nasunin, an anthocyanin in eggplant, may be effective at protecting cells against free radical damage. Adding more eggplant to your diet may also help decrease your risk of heart disease and improve blood sugar control. 

Brussels Sprouts

One cup of cooked Brussels sprouts contains 14% of the daily value (DV) of fiber. There is also a lot of evidence that indicates that these cruciferous vegetables may aid in your fight against cancer. Researchers attribute ability this to the glucosinolates in Brussels sprouts, which have cancer-preventative properties. Brussels sprouts may just be one of fall’s most underrated treats, and you can cook them or enjoy them raw. 

Cauliflower

Even though your mom always told you to eat green vegetables, you shouldn’t avoid cauliflower because of the bland color. Cauliflower happens to be an excellent source of fiber and potassium, two nutrients that aid with blood pressure regulation. Shockingly, most American adults don’t meet the recommended daily intake of either nutrient, but eating cauliflower can fight that statistic. Cauliflower is also an excellent source of vitamin C, which stimulates collagen production and enhances immune function.

Winter Squash

Don’t let the name fool you because “winter squash” is the umbrella term for squash harvested in the fall. Winter squash varieties include spaghetti squash, butternut squash, acorn squash, and more. Not only are these squash varieties rich in flavor and hardy, but they also provide lots of beta-carotene, magnesium, potassium, and fiber. According to food data, there are 5,920 micrograms (mcg) of beta-carotene in one cup of butternut squash. Beta-carotene is a plant pigment that the body converts to vitamin A, which is beneficial for immunity and eye health. Additionally, vitamin A supports healthy kidney, heart, and lung function, so get your dose of winter squash this fall. 

Artichokes

Unfortunately, many people eat artichokes in the unhealthiest way possible: in spinach artichoke dip. This dairy-rich, fattening appetizer has zero nutritional value from the artichoke or spinach. You can steam or grill artichokes, seasoning them with sea salt, garlic, pepper, olive oil, and lemon juice. Several studies indicate that, gram for gram, they contain more antioxidants than any other vegetable. 

Pears

People often overlook pears for some odd reason, despite their juicy, sweet flavor profile. Nutritionally, they are similar to apples, but they have more fiber. A medium pear offers about 20% of your DV of fiber, and it only is 101 calories. A small 2019 study monitored participants with metabolic syndrome, diabetes, high blood pressure and obesity. The participants ate two pears daily and were able to improve heart health and other markers of good health. Researchers noted that the fiber played a large role in this, as diets rich in fiber are linked to reduced risk of heart disease. 

Cranberries

Cranberries are only in season for a short while, so get your hands on them while the gettin’s good. They have a bright red hue and may be the quintessential fruit of fall. Just like eggplant, cranberries have anthocyanins that work to reduce oxidative stress in the body. This is very important because too much oxidative stress in the body increases the risk of Alzheimer’s disease and diabetes. One study found that participants who took a daily cranberry supplement (equating to one cup of cranberries) for twelve weeks experienced improved memory and lower LDL cholesterol. Dried cranberries are readily available, but the nutrients lie in the fresh varieties.

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What are the most common foods that come to mind when you think of protein? Meat, eggs, protein powder (it’s in the name!), seafood, and more are the typical go-to protein sources. If you exclusively rely on these foods for your protein needs, your overall health may suffer. While these food sources contain protein, they may not be high quality or rich with beneficial nutrients. As it turns out, there are many protein sources that people often overlook.

There are many surprising foods that pack a powerful protein punch. Most of these foods are plant-based, which is good news for anyone who follows a vegan or vegetarian diet. Not to mention, these overlooked protein sources are often easier for the body to absorb. When the body can easily process foods, it can absorb the nutrients a lot quicker. For example, your body can absorb the protein from hemp seeds more easily than the protein from red meat. 

How Much Protein Do You Need?

No matter what diet you subscribe to, it’s always best to give your body the healthiest foods. The recommended daily allowance for protein is about seven grams per 20 pounds of body weight. If a person weighs 140 pounds, they would need 50 grams of protein each day. That said, someone who ways 300 pounds may not need to follow that rule, because too much protein can harm the body. People who eat too much protein, especially if it comes from red meat or foods with saturated fats, can increase their risk of kidney stones, colon cancer, and heart disease. Focusing on plant-based protein options may not carry these same risks, though.

Unique Protein Sources

Artichoke Hearts

Originating in the Mediterranean, artichoke hearts exhibit offer four grams of protein per cup. In addition to their protein content, they also offer vitamin C, vitamin K, folate, vitamin B6, magnesium, potassium, fiber, and complex carbohydrates. While fresh artichokes are the best options, it takes several whole artichokes to yield one cup of artichoke hearts. There are many jarred varieties that you can purchase in stores. 

Lentils

Lentils are legendary legumes that come in several varieties. The most common lentils are green or red, and you can treat them both the same when it comes to cooking. Additionally, almost all lentil varieties offer similar nutritional values. They typically contain 115 calories, 8 grams of fiber, and 9 grams of protein per one-half cup of cooked lentils. Add them to a stew, soup, or transform them into a filling side dish.

Seaweed

Surprisingly, seaweed is one of the best plant-based sources of protein, offering up nine grams per cup. While the protein amount varies between seaweed varieties, they generally offer similar amounts. There are many ways way to consume seaweed, including seaweed salads, in poke bowls, in regular salads, or in the form of nori sheets. Keep in mind that you’ll have to eat a lot of nori sheets to get one serving of protein. For all the cooks out there, consider blending nori sheets in dips, pestos, or dressings as a salt substitute. 

Green Peas

Throughout the year, green peas are readily available in their frozen form. One cup of green peas offers up to eight grams of protein. The great thing about green peas is that you can add them to soups, stews, pastas, salads, or fried rice dishes. Keep in mind that these are not snow peas or sugar snap peas; these are green peas.

Spinach

Everyone can benefit from adding more leafy greens to their diet. Leafy greens like spinach, kale, collard greens, or chard are key components to healthy diets, as they offer vitamins, minerals, fiber, and protein. One cup of cooked spinach offers about five grams of protein. The best part about leafy greens like spinach is that they are low in calories!

Quinoa

Many people think quinoa is a grain because it’s advertised as an alternative to rice, pasta, and more. Quinoa is actually a seed that contains all the nine essential amino acids that the body needs. The body doesn’t make essential amino acids, so you need to obtain them from food sources. One cup of cooked quinoa contains eight grams of protein and five grams of fiber. 

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Dherbs.com Did You Know: Artichokes.

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This recipe is about to elevate your chef game! With delicate flavors that create a beautiful dance on your taste buds, these roasted artichokes are delectable and make for the perfect appetizer to a romantic evening.

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We live in a time in which convenience and efficiency is everything. Can you imagine walking into a grocery store and not seeing apples during the spring, or not being able to get your hands on watermelon in the winter? A high percentage of people in other parts of the world only consume produce that is grown seasonally, but importation and genetically modified organisms have made it so people can essentially walk into a grocery store and grab whatever produce item they want, whenever they want it.

If ever there were a season to embrace, it would be spring. The flowers are in bloom, trees have begun to regain their foliage, the days are longer and warmer, and amazing produce selections are available at farmer’s markets and health food stores. Many of these foods help to cleanse your body and give it a boost after a sluggish winter. You’ll be surprised to learn that the following foods have powerful detoxing properties. Eat them this spring and experience the benefits!

Asparagus

Not only is asparagus much more affordable when it’s in season, but it also tastes a lot fresher. Asparagus is rich in folate, which is necessary for health fetal development, and vitamin K, a nutrient that aids with blood clotting and bone metabolism. Additionally, asparagus can act as a natural diuretic, helping to rid the body of excess salt and fluid.

Strawberries

Strawberries are keto-approved and rank high among foods with the most antioxidant capacity. While strawberries are more plentiful a little later in spring, they are worth getting your hands on. Regular consumption of strawberries has been associated with improved cognitive function and a decreased risk of arthritis and heart disease.

Garlic

Forget about how your breath is going to smell and concern yourself with all of garlic’s healing properties. Garlic works to destroy harmful bacteria, intestinal parasites, and viruses in the body. Additionally, garlic works to cleanse arterial build-up and lower blood pressure levels. Known for its antioxidant, anti-fungal, and anti-cancer properties, garlic should become a staple ingredient in your recipes.

Artichokes

Artichokes are typically an underrated vegetable, primarily because they are often cooked with cheese, butter, or heavy cream. When boiled or grilled and eaten with garlic and fresh lemon juice, however, they are quite good for you. The high vitamin C and fiber content work to increase bile production, helping the intestines to eliminate toxins from the body. Artichokes also contain an enzyme that helps the liver break down fatty acids.

Onions

If you aren’t using onions in your cooking, it’s time to board that train. According to several studies, the allium in onions has powerful anti-cancer and antioxidant properties. Onions have also been known to cleanse the blood and naturally lower LDL (bad cholesterol) levels. The polyphenols in onions work to cleanse the respiratory system and fight conditions like bronchitis, asthma, and the common cold.

Watercress

This isn’t a widely used green, but this peppery microgreen is one of the most nutrient-dense greens you could possibly eat. Working to increase the body’s natural detoxification enzymes, watercress contains phytonutrients that help to decrease the presence of carcinogens in the body. Add it to soups, salads, or sauces.

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We always encourage people to eat a wide variety of fruits and vegetables. A lot of people reach for the familiar or “pretty” looking produce items to use in recipes they know and love. What about the other nutrients from all the other produce items you aren’t eating? We understand that every single produce item isn’t available to everyone, and we understand that people have certain taste preferences, but “uglier” foods that seem intimidating often contain a plethora of health benefits.

While you may have heard of the ugly food movement, where people are eating misshapen or slightly bruised produce, the “ugly” foods we are talking about are the foods that seem slightly off-putting or unattractive. The fact is that you can do a lot of things with these foods that we perceive as ugly. Let’s take a look at some of these foods, and hopefully you will seek some of them out for future use.

Jackfruit

In addition to being rich in healthy flavonoids, jackfruit has plenty of vitamin C and the sweet yellow flesh is replete with a group of B-complex vitamins. Jackfruit also contains saponins, which increase white blood cell activity and help to prevent cancer cell proliferation.

Celery Root

This bulb, which is also known as celeriac, is rich in vitamin K and dietary fiber. Vitamin K helps to support bone health and may help prevent osteoporosis. Celery root is also rich in potassium, phosphorus, and vitamins C & B6. You can roast it or use it as a healthy mashed potato substitute.

Jerusalem Artichoke

Commonly known as sunchokes, Jerusalem artichokes are not actually related to artichokes; they don’t even taste like artichokes. In fact, they can be treated as potato substitutes! They are full of potassium, magnesium, and fiber, all of which help to maintain a healthy immune and digestive system.

Daikon

The daikon is a member of the radish family and it contains a ton of health benefits. The high vitamin C content helps to stimulate white blood cell production, which works to boost the immune system. Daikon is also beneficial for the digestive system and it works to eliminate bacteria and pathogens from your airways.

Mangosteen

This fruit might be hard to come by, but specialty or ethnic supermarkets may have them when they are in season. The inside may look like a brain, but the edible peel is what you want because it contains xanthones, which are phytonutrients that have been linked to cancer prevention and improved cardiovascular health.

Bitter Melon

While bitter melon may look like an alien cucumber, it can actually help to lower blood sugar and burn more fat. It got the name based on the taste because the more it ripens, the more bitter it becomes. Bitter melon is not approved as a treatment or medication for diabetes, despite the evidence that it can manage blood sugar. More studies must be conducted.

Wakame

Wakame forever! This sea vegetable is a great source of iodine, which is beneficial for keeping the thyroid healthy. Wakame is also a rich source of magnesium, calcium, iron, B-vitamins, zinc, manganese, and vitamin C. Additionally, it helps to support blood clotting and bone health because it contains a lot of vitamin K.

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Most people are aware that probiotics and plant-based, fiber-rich foods offer a variety of health benefits. Nearly all of these benefits work to maintain a healthy digestive system. So how do prebiotics factor into the equation? The answer is that they typically don’t for most Americans, given that the average American experiences indigestion, inflammation, weight gain, or impaired immune function.

Probiotics and prebiotics work hand-in-hand to support your microbiome, also known as the trillions of bacteria living in your body. Probiotic foods aid with healing the gut, but prebiotics feed the probiotics to enhance the health benefits. When healthy bacteria are more prevalent in the body, you tend to feel a lot better. Your metabolism functions smoothly, you have better energy, and your weight stays at a healthy level. When unhealthy bacteria are more prevalent in the body, you tend to crave sugar, your immune system is weakened, you feel fatigued, and you can experience anxiety.

What Are Prebiotics?

Prebiotics are comprised of non-digestible fiber compounds that pass, undigested, through the upper part of the digestive tract. They travel to the colon, where they ferment and become healthy gut bacteria, which produce nutrients that work to keep the colon and digestive system healthy. These nutrients can include short-chain fatty acids, which can be absorbed into the bloodstream for metabolic health.

Prebiotics feed friendly bacteria and help them multiply on their own. Prebiotics work with probiotics to allow positive compositional changes to take place in the digestive system. The two of them work in unison to maintain diversity of intestinal flora by increasing the amount of healthy bacteria. Increased consumption of prebiotics has been associated with healthier cholesterol levels, better immune function, decreased inflammation, better gut health, and a lower risk of obesity and weight gain. Try adding the following prebiotic foods to your diet to see how you feel.

Garlic

Roughly 11% of garlic’s fiber comes from inulin and 6% comes from a naturally occurring prebiotic called fructooligosaccharides (FOS). Promoting the growth of beneficial gut bacteria, garlic also helps to inhibit the growth of disease-causing bacteria.

Jerusalem Artichokes (Sunchokes)

These are more like root vegetables than the common green artichokes. They can be roasted, shredded on top of a salad, or blended into a smoothie. Their flavor is mild and they have been known to increase friendly bacteria in the colon. Sunchokes also work to strengthen the immune system and aid with healthy nervous system function.

Chicory Root

Incredibly high in antioxidants, chicory root is a great digestive cleanser. Chicory root is commonly used to make cultured vegetables like kimchi or sauerkraut. Roughly 47% of chicory root fiber comes from the prebiotic fiber, inulin, which helps to relieve constipation. It can also help increase bile production.

Onions

Probably one of the easiest ways to get prebiotics into your diet, onions have tons of antioxidants that boost the immune system. Onions and garlic are similar in that 6% of the fiber comes from FOS, which helps to break down fat and increases nitric oxide production in cells.

Dandelion Greens

Dandelion greens are rich in fiber and can be used in salads or smoothies. They are excellent an excellent source of prebiotics and antioxidants. These greens are also known for their anti-inflammatory, anti-cancer, diuretic, and cholesterol lowering effects.

Other Prebiotic Sources

• Leeks
• Asparagus
• Greenish Bananas
• Okra
• Radishes
• Turmeric
• Jicama
• Carrots
• Flaxseeds
• Seaweed

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We all know that fiber is an important nutrient to have our diets, but do we get enough of it? No, we don’t because we aren’t eating the right foods to get the amount we need. Or maybe we are eating foods that say they have fiber, but have too many other processed ingredients, which negate fiber’s benefits. Whatever the case, fiber plays an integral role in bodily health.

Considering that less than 5% of the American population gets the right amount of fiber, we’ve decided to give you a list of the best plant-based high-fiber foods. Fiber can improve digestion, relieve constipation, protect against kidney stones, and can ward off obesity.

#1: Black Beans

These nutrient-dense legumes bring a lot of fiber to the table. They have 12.2g of fiber per cup and pack powerful flavonoids that help fight free radicals in the body. You can make black bean burgers, black bean hummus, or have them in a sweet potato chili.

#2: Artichokes

Artichokes are a super low-calorie food, which are fiber-rich and packed with nutrients. Eating one artichoke accounts for about half of a woman’s, and a third of man’s recommended daily fiber intake. Plus, these are a great source of antioxidants.

#3: Avocados

We love avocados at Dherbs. Rich in magnesium, potassium, and fiber, there isn’t a reason not to have these in your diet, unless you are allergic to them. Florida avocados tend to have more insoluble fiber than California avocados. We have a ton of avocado recipes you can view in our recipe section.

#4: Lima Beans

First off, you’ll feel a lot more energized after eating lima beans because they are rich in manganese. Secondly, lima beans are a healing food, helping to give the body antioxidants for repairing bodily tissues. They are a great source of fiber, giving women about 25% of the daily recommendation per cup.

#5: Coconut

Everybody can always use more coconut in life. There’s a reason for the growing popularity in coconut products. The omega-6 fatty acids, folate, and manganese in coconuts help fight heart disease and lower cholesterol. Most coconut products, like coconut flour or milk, are great sources of fiber too!

#6: Acorn Squash

Acorn squash is part of the fall and winter squash family. All of these squash have some pretty awesome health benefits, specifically pumpkin and butternut squash. When you eat the skin, which is rich in soluble fiber, it helps your body absorb nutrients more efficiently. They are best roasted in the oven or sautéed.

#7: Split Peas

These may be a little old school, but they rank high on the fiber charts at 16.3g of fiber per cooked cup. A bowl of split pea soup can deliver you half of your daily fiber requirement. Incorporate these into your diet to reap some awesome benefits.

Other plant-based fiber sources include berries, pears, Brussels sprouts, nuts & seeds, apples, chickpeas, and corn.

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