Canned Soup? Stick This in It
Fennel — a spice, herb, and veggie all rolled into one — happens to complement lots of different soups, from chicken noodle to tomato. And it’s loaded with disease-stomping antioxidants.
Nutrition and More
Not only is aromatic, versatile fennel an antioxidant powerhouse, but also it may help hinder foodborne bacteria like E. coli, Salmonella, and certain strains of Staphylococcus. Look for this wholly edible root vegetable in the produce section. It looks like a bulb with feathered leaves and celery-like stalks — just toss some chopped bits in your bowl before you nuke your soup. Or hit the spice aisle: Fennel produces spicy little seeds that taste similar to anise.
Here are a few other top-notch veggies that can power up your soups and stews. Top 10 Veggies List:
Make sure the vegetables you eat the most are the most nutritious veggies you can eat.
If you’re a broccoli lover, you’ve picked a winner. From a list of 10 of the most commonly consumed vegetables in the country, broccoli holds the top spot for having the most phytochemicals — compounds everyone’s urged to consume because they protect against chronic diseases. At the bottom of the list? Cucumbers, described by some people as “water you can eat.”
The 9 runners-up to broccoli were spinach, yellow onions, red peppers, carrots, cabbage, potatoes, lettuce, celery, and cucumbers. Red peppers actually beat out broccoli in terms of having the highest levels of antioxidants. The same researchers also have rated 10 of the most popular fruits. Cranberries — with the most phytochemicals and the most antioxidants — topped that list, followed by apples, red grapes, strawberries, peaches, lemons, pears, bananas, oranges, grapefruit, and pineapple.
Food scientists aren’t ranking veggies just to satisfy their curiosity, by the way. They’re contemplating a bioactivity index (BI) for dietary cancer prevention to help grocery shoppers quickly spot the fruits and veggies that have the biggest health benefits.
September 22nd, 2008 at 6:32 pm
[...] Canned Soup? Stick This in It [...]
September 22nd, 2008 at 7:11 pm
[...] admin wrote an interesting post today onHere’s a quick excerptNutrition and More Not only is aromatic, versatile fennel an antioxidant powerhouse, but also it may help hinder foodborne bacteria like E. coli, Salmonella, and certain strains of Staphylococcus. Look for this wholly edible root … [...]