what is your favorite Vegetables?????
May 7, 2007 3:41am CST
Hello MyLotter Mine is broccoli, i don't like vegetables but i don't know i like broccoli. And the second is carrots, i like carrots because it good for my eyes, carrot had a lot of vitamin A. 2 years ago a start and learn to eat vegetables, my mom said that vegetables is good for my skin and my health. But i don't eat that everyday. Thank you for your responses. God bless you
7 May 07
Hello Little Angel, Every woman needs power vegetables. Your choice over Broccolis and carrot is good and these are disease fighting super vegetables that helps you stay hardy. However I want to add one more power vegetable along with yours. The plant nutrients and sulforaphane - an anti-cancer compound - in broccoli help to repair sun damaged skin. This was shown in a research conducted at the Johns Hopkins University. Broccoli counteracts skin cells' carniogenic response to ultraviolet rays. I don't want to miss out the benefits of tomato that includes easing frequent migraine [they also riboflabin in them]. Research conducted at the Harvard School of Public Health shows woman who ate seven to ten helping of tomatoes or tomato based foods [soup or juice] in a week lower their risk of cardiovascular disease by 32%. Also analysis of twenty one studies published in the journal cancer epidemiology biomarkers and prevention, confirms that tomatoes, rich in anti-oxidant lycopene, provide protection against prostrate cancer by nearly 11%. Steerforth has already given us a great information over carrot and I don't want to repeat. In addition to I also include vegetables like spinach, cabbage, papaya, green banana, radish etc in my daily diet to get vitamins naturally.
7 May 07
i love broccoli too. when my mother cooks this recipe called chopsuey which she puts broccoli on it. i would pick lots of it in it before others could i love that vegie. but too sad when i found out that i have goiter and broccoli is prohibited it saddened me. anyway, beside broccoli, i love beans as well. i know how to cook it. i learned it myself cause i really love it.
7 May 07
I did notlike vegetables very much when I was a child. But over the years, I have grown to love eating vegetables. Broccoli is also one of my favourites. Other vegetables that I like are all kinds of green leafy veg,cabbage,lettuce,okra,eggplant and carrots. I try to eat at least 2 servings every day.
7 May 07
I love carrots. A Carrot is a root vegetable, usually orange or white in color with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers. Carrots can be eaten raw, whole, chopped, or grated, added to salads for color or texture, and are also often chopped and boiled, fried or steamed, and cooked in soups and stews. A well known dish is Carrots Julienne. Grated carrots are used in carrot cakes and carrot puddings. The greens are edible as a leaf vegetable, but are rarely eaten. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths. Since the late 1980s, baby carrots or mini-carrots, carrots that have been peeled and cut into uniform cylinders, have been a popular ready-to-eat snack food in many supermarkets. ß-carotene, a dimer of Vitamin A, is abundant in the carrot and gives this vegetable its characteristic orange color. Furthermore, carrots are rich in dietary fiber, antioxidants, and minerals. Carrot juice is also widely marketed. Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsilitis. The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the center of diversity of D. carota. The familiar wild plant wild carrot, sometimes called Queen Anne's lace, is the same species as the garden carrot (which was bred from it); garden carrots that run to seed soon revert to their wild prototype, with a forking, carroty-smelling, edible root that quickly becomes too woody and bitter to eat. In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, fennel, dill and cumin for example. The first mention of the root in classical sources is in the 1st century CE. The modern carrot appears to have been introduced to Europe in the 8-10th centuries; Ibn al-Awam, in Andalusia, describes both 'red' and 'yellow' carrots; Simeon Seth also mentions both colors in the 11th century. Orange-colored carrots appear in the Netherlands in the 17th century. In addition, these historical common names: Bee's-nest, Bee's-nest plant, Bird's-nest, Bird's-nest plant, Bird's-nest root, Carota, Carotte (French), Carrot, Common carrot, Crow's-nest, Daucon, Dawke, Devil's-plague, Fiddle, Gallicam, Garden carrot, Gelbe Rübe (German), Gingidium, Hill-trot, Laceflower, Mirrot, Möhre (German), Parsnip (misapplied), Queen Anne's lace, Rantipole, Staphylinos, Wild carrot, and Zanahoria are used by Daucus carota. The parsnip is a close relative of the carrot, as is parsley.