Why cook with…
Disregard the red meat scare stories – the ones linked with carcinogenic effects are talking about the processed kind, not raw beef. Good-quality mince is packed with vitamin B12, zinc, selenium and iron, as well as 36g of protein per 100g.
There’s some evidence that the more you smash your garlic, the better it is: chopping activates alliinase enyzymes, which will eventually convert to allicin – a sulphur compound linked to keeping blood pressure under control.
The sweet potato vs “real” potato war isn’t as clearcut as you think: the former are far higher in vitamin A (438% of your RDA as opposed to, er, none) but otherwise it’s a nutritional near-tie. They’re also a good source of slow-burn energy, making them an ideal sub for higher-GI carbs.