(McLean, VA) May 15, 2013 Potatoes and other white vegetables are just as important to a healthy diet as their colorful cousins in the produce aisle, according to the authors of a scientific supplement published yesterday in the peer-reviewed journal, Advances in Nutrition. Although green, red and orange veggies are often promoted as top nutrient sources, white vegetables are nutrient powerhouses in their own right and deserve a place on your plate.
"It's recommended that the variety of fruits and vegetables consumed daily should include dark green and orange vegetables, but no such recommendation exists for white vegetables, even though they are rich in fiber, potassium and magnesium," says the supplement's editor Connie Weaver, PhD, distinguished professor of nutrition science at Purdue University. "Overall, Americans are not eating enough vegetables, and promoting white vegetables, some of which are common and affordable, may be a pathway to increasing vegetable consumption in general."
The Advances in Nutrition supplement, "White Vegetables: A Forgotten Source of Nutrients," published by the American Society for Nutrition, features an executive summary and nine papers by leading nutrition scientists that explore the state of the science on white vegetables in supporting a healthy diet.
The supplement authors identify a substantial body of evidence that demonstrates how the inclusion of white vegetables, such as potatoes, can increase intake of shortfall nutrients, notably fiber, potassium and magnesium, as well as help increase overall vegetable consumption among children, teens and adults in the U.S. In addition, the papers detail the current and emerging science about key health benefits associated with consumption of potatoes and other white vegetables such as cauliflower, onions, mushrooms, turnips and kohlrabi. Some key findings are:
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