Facts about root vegetables
Here are some facts about root vegetables:
Beets: 50 calories per cup (250 mL) of cooked diced beets. Good source of folacin and a source of vitamin C and potassium. Choose firm small- to medium-size. The outside may be rough, but should be dry and taut. Loosely wrap in paper towel and keep in refrigerator crisper for up to one week. They can also be kept in a root cellar or other cool location.
Carrots: Low in calories and an excellent source of betacarotene; also contain fibre, potassium and vitamin C. When buying, green “shoulders” may indicate bitterness. Refrigerate carrots in original packaging for up to two weeks or as long as four weeks for mature carrots.
Celeriac: 42 calories per 1.5 oz (100 grams). Good source of vitamin K, phosphorus, iron, calcium, copper and manganese, moderate amounts of vitamin C. Store in a plastic bag in the crisper. Wash, dry, trim at top and base, cut the entire tuber into four quarters. Scrape off its outer skin using a thick knife. Rub a lemon or orange slice over the cut surface to prevent it from turning brown.
Parsnips: Good source of folate and potassium and a source of fibre. They contain phytochemicals that may help lower risk of cancer. Select firm, unshrivelled medium-sized parsnips. Will keep for several weeks in the refrigerator, stored in a plastic bag. Rutabagas: Relatively low in calories, a good source of vitamin C and a source of folacin and fibre. They contain phytochemicals that may help lower the risk of cancer. Sweet potatoes: A nutrition powerhouse, high in vitamin A and vitamin C. Store in a cool, dry place at about 55 F (13 C). Do not refrigerate.