Beyond broccoli: Green beans, radishes & radicchio are superstars
Green beans are great for vitamins A and C
Radishes appear to inhibit cancer cell growth
Radicchio is an excellent source of vitamin K, essential for building strong bones.
Aren’t they super even if they get no attention? Since I think so, today is a shout out to some of my favorites that rarely make a top 10 list.
Before I knew how to spell the word nutrition raw, cold and crunchy green beans were my go-to snack. Maybe they aren’t highly valued since so many of us first met over cooked mushy ones on a school lunch tray. Erase that image. Green beans are terrific. They have highly valued phytonutrients such as carotenoids and flavonoids. They are a good source of vitamins A and C as well as manganese and silicon. Raw, sautéed or roasted they add a beautiful green to any dish.
My next two shout-out veggies are considered garnish by many. I speak of radishes and radicchio. Radishes belong to the Brassica family of vegetables. Others in this family are broccoli, Brussels sprouts and cabbage. That’s a clue that these pungent little globes are a nutrition powerhouse. Radishes contain the well-studied phytonutrient sulphoraphane, which appears to inhibit cancer cell growth. A Chinese proverb states “eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.”