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Think flavor, nutrition when choosing vegetables
BY CATHI EDMAN
Daily Herald Staff Writer
Vegetables are great dual-purpose foods. They're good, and good for you so when you're making your donations this summer to Plant a Row for the hungry, think flavor as well as nutrition.
We took a look a the vegetables most frequently donated to area food banks and soup kitchens participating in the program and supplied some nutritional highlights.
Remember, all fresh produce is needed, even if it's not on this list.
Beans (lima, wax and green), source of vitamin A, yellow wax are high in folated and magnesium.
Broccoli, a good source of vitamin C, beta-carotene, calcium, antioxidants, fiber and folate.
Brussels sprouts, a good source of vitamin C, fiber and folate.
Carrots, excellent source of beta carotene, vitamin A, potassium and fiber.
Cauliflower, high in vitamin C and folate.
Cucumbers, source of vitamin A and potassium.
Peppers, both red and green, excellent source of vitamins A and C.
Potatoes, sweet potatoes and beets, vitamins B and C, minerals, complex carbohydrates.
Spinach, high in vitamins A and C, potassium and folate.
Tomatoes, high in vitamins A and C, beta-carotene, the antioxidant lycoene and fiber.
Zucchini and squash, source of vitamin C, manganese and fiber.
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