Get Back to the Roots.
Beets, carrots, sweet potatoes, blue potatoes, golden potatoes,
turnips, rutabagas, garlic and onions--What do these vegetables all have
in common? They all come from underground—they are the roots of the
plant.
Rich in vitamins and minerals, root vegetables have a high
concentration of nutrition because they absorb nutrients from the soil.
Many are high in vitamin C, B vitamins and vitamin A. Many of these root
vegetables are also rich in antioxidants. Some root vegetables like
sweet potatoes support and maintain blood sugar levels. Vegetables like
carrots and sweet potatoes are high in vitamin A, thereby supporting eye
health.
Vegetables such as onions and garlic have anti-viral and
anti-bacterial properties and support a healthy immune system. Beets are
rich in iron and benefit the blood and encourage detoxification in the
body.
During this transition in to fall and the cold weather season, the
body can tremendously benefit from incorporating root vegetables into
the diet. The body is more vulnerable and susceptible to getting sick.
The immune system is often compromised as it adapts to dropping
temperatures, rain and snow.
Root vegetables nourish the body, and are jam-packed with nutrients.
Do yourself a favor this fall and treat your body well with good food.
Root vegetables should usually be cooked, but some can be eaten raw.
They are especially delicious roasted or added into soups, and can be
found in all of the Beyond Broth products. Remember to get organic
roots if possible and keep the tops. Some of the leaves, like the greens
on beets have high nutritional value.
