Tag Archives: volume16

Carrots

Carrots

High in vitamin A and beta carotene, which is the substance responsible for its beautiful orange color, carrots are a favorite raw snack for many children and adults.  The carrot is also high in fiber, calcium, potassium, and other trace minerals.  To receive the most nutrients, eat carrots raw.  They should be scrubbed with a […]

Jalapeno Peppers

jalapenos

The active component in jalapenos and other hot peppers is capsaicin, which gives them their strong spicy pungent character.  Tolerance levels in individuals can vary widely—use them in moderation at first.  Eating cold yogurt or drinking milk will help dilute the capsaicin concentration, thereby reducing that “burning” sensation.  Jalapeno peppers are a rich source of vitamin C.  They also contain high levels of […]

Cauliflower

Cauliflower

Cauliflower offers significant vegetable protein along with Vitamins A, B-complex, C and E, as well as a variety of minerals. Refrigerate fresh cauliflower in a plastic bag for up to 2 weeks.  To prepare, soak the head upside down in cold water to clean thoroughly.  Remove tough outer leaves.  Trim off any blemishes.  Cauliflower is excellent served […]

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