![]() For example, there are 37 grams of carbs in a baked russet potato, and 24 grams in a medium baked sweet potato.įung warns that if you eat more carbs than your body needs, it will store them as fat, leading to weight gain. Most root vegetables are also starches - a kind of carbohydrate that the body breaks down into glucose for energy. Carrots are also a good source of vitamin A, with 1,069 mcg in a cup of chopped raw carrots.Ī cup of mashed turnips has 51 calories and 76 milligrams (mg) of calcium - as much calcium as half of a slice of cheddar cheese.Ī medium baked russet potato (including its skin) has 164 calories and 935 mg of potassium (more than twice the potassium of a medium-sized banana). The flesh of a medium baked sweet potato has only 103 calories and enough vitamin A - 1,096 micrograms (mcg) - to meet your entire Recommended Dietary Allowance for the day (for adults 51 or older, that's 700 mcg for women, 900 mcg for men). ![]() Some have nutrients in surprisingly high amounts. Each one contains a wide variety of vitamins and minerals. ![]() Root vegetables are low in calories and high in antioxidants. Those nutrients make them dietary powerhouses for us. The bulbs, roots, and tubers absorb water and nutrients to feed the rest of the plant. Technically they're not all roots some are bulbous growths that store nutrients to feed the plant in colder months.Įxamples include bulbs (fennel, onions), corms (celery root, water chestnut), rhizomes (ginger, turmeric), tap roots (beets, carrots, parsnips), tuberous roots (sweet potatoes, yucca), and tubers (potatoes, yams). Root vegetables grow underground at the base of a plant. It makes more sense to put them in the same category as breads, rice, or pasta," says dietitian Teresa Fung, adjunct professor in the nutrition department at the Harvard T.H. "They are so high in carbohydrates that they are more like grains than greens. While it's fun to use old standbys in more interesting ways (like roasted parsnips with pistachio and lemon), it's important to eat root vegetables judiciously. ![]() But they're big celebrities in a number of cuisine trends like the "vegetable forward" movement (which elevates vegetables into creative entrees and side dishes) and root-to-stem cooking (which uses every part of a vegetable, including the tops, stems, and skins). Root vegetables - like turnips, rutabagas, and parsnips - may not be the sexiest foods on the table. They're packed with nutrients but high in starchy carbohydrates. ![]()
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