Leaves, roots, stems, flowers and fruiting vegetables — low in energy, high in fibre, folate, vitamin K, potassium and a very wide range of phytochemicals.
3 foods in Root vegetables
Beta vulgaris
The swollen taproot of a cultivated Beta vulgaris, deep red from betalain pigments. It is among the richest dietary sources of…
Daucus carota subsp. sativus
The taproot of a cultivated umbellifer, orange in most modern varieties because of selective breeding for carotene. Purple,…
Ipomoea batatas
A starchy storage root in the morning glory family, unrelated to the potato. Flesh colour ranges from white through orange to…