Fall for Veggies

— Written By
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Get ready for fall by preparing some of these wonderful fall vegetables. Not only are they delicious but they are also nutritious for you. All of these vegetables are packed full of nutrients and they can be creatively added to your diet in new recipes or recipes that are staples within our family.

Orange and Yellows:  Sweet potato, butternut squash, pumpkin, acorn squash,picture of vegetables in a basket with vegetables surrounding the basket. spaghetti squash, and carrots are hearty vegetables that are rich in carotenoids. Carotenoids are great for helping skin and eye diseases and cardiovascular disease. Cooking these foods, rather than eating them raw, will help your body absorb the carotenoids better. Try roasting them with spices and herbs that will bring out the flavors such as cinnamon, ginger, garlic, pepper, chili powder, cayenne, and salt.

Green: Cabbage, bok choy, kale, chard, arugula, spinach, mustard, collards, bePicture of vegetables in a basket.et greens, broccoli, brussels sprouts etc. These vegetables contain glucosinolates that have been shown to have anti-microbial properties. Isothiocyanates are derived from cruciferous vegetables and can affect metabolism. Use these vegetables in stir-fries, soups, stews, salads, omelets, and sauteed dishes.

Red, Blue, Purple: cabbage, sweet potato, beetroots, radishes, etc. Anthocyanin is responsible for these colors and it has antioxidant and anti-inflammatory properties. You can roast, saute, and include these veggies in grain bowls or salads.

You can find recipes on these sites that are healthy and wholesome