Sentences with phrase «vegetable group»

Their unusually high content of vitamin C and manganese explain their growing reputation as an antioxidant vegetable group.

I do recall there was encouragement to start to make the changes that could be made under the old rules, if you were not doing these things already, such as focusing on introducing more of vegetable groups that one might not have been offering, changing the varieties of milk being offered.

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.

Mr Duncan said this deal meant there were now not enough locally grown vegetables to supply both supermarkets (the peak vegetable group Ausveg dismisses this as «nonsense»).

Celery stalks (apium graveolens) are a member of the esteemed zero calorie vegetable group, so if they did clear acne, it would be truly brilliant.

The group assigned to increase their fruit and vegetable group without reducing fat intake increased fruit and vegetable consumption from about 4 to 11 servings per day and increased their energy intake by approximately 170 kcal per day.

By commonly consuming all parts of plants from this group, including flowers, leaves, stems, stalks, roots and seeds, we allow this cruciferous vegetable group to integrate together an unusually wide range of nutrients that is broader than any other single food group subdivision in the average U.S. diet.

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.

The astonishing concentration of vitamin A carotenoids in cruciferous vegetables and their unusually high content of vitamin C and manganese are clearly key components in their growing reputation as an antioxidant vegetable group.

Once you have all of your vegetables grouped in your baking dish, pour the glaze over top and carefully move them around a bit.

There are lots of things my family loves... pasta, wine, cheese... and a big favorite in the vegetable group...

The table below lists some foods in the Vegetable Group divided into its five subgroups: Dark - Green Vegetables, Red and Orange Vegetables, Starchy Vegetables, Beans and Peas, and Other Vegetables.

Any vegetable or 100 % vegetable juice counts as a member of the Vegetable Group.

The vegetable group includes:

According to the United States Department of Agriculture, «in general, 1 cup of raw or cooked vegetables or vegetable juice, or 2 cups of raw leafy greens can be considered as 1 cup from the vegetable group.»

Legumes, based on their nutrient profile as high in starch, fiber and protein, could be located in the meat / protein group, the vegetable group or the grain group, according to the Society for Nutrition Education.

Swiss chard is not only a member of the green vegetable family but also of the vegetable group known as the chenopod / amaranth vegetables.

In terms of leafy greens, 2 cups are considered 1 cup; otherwise, 1 cup of raw of cooked veggies counts toward the vegetable group.

In terms of conventional nutrients (vitamins, minerals, proteins, carbs, and fats), we can not find another vegetable group that is as high in vitamin A carotenoids, vitamin C, folic acid, and fiber as the cruciferous vegetables.

Cruciferous vegetables are also sometimes referred to as the mustard family vegetables, since the widely popular mustard greens «and mustard seeds and mustard oils «also belong to this vegetable group.

During the past five years, cruciferous vegetables have largely taken over the world of research in the area of glucosinolates, phytonutrients that clearly have their headquarters in the cruciferous vegetable group.

(Interestingly, you can find this Latin root not in the cabbages that so commonly represent the broader family of cruciferous vegetables, but in cauliflower, which is another important member of this vegetable group.)

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

By commonly consuming all parts of plants from this group, including flowers, leaves, stems, stalks, roots, and seeds, we allow this cruciferous vegetable group to integrate together an unusually wide range of nutrients that is broader than any other single food group subdivision in the average U.S. diet.

Although the commercial food industry has sometimes attempted to breed out bitter - tasting constituents from cruciferous vegetables (including sinigrin, one of the glucosinolates especially plentiful in cabbage), that practice does not make sense if we want to optimize our nourishment from this vegetable group.

(In Latin, the word «brassica» simply translates as «cabbage,» and cabbage is definitely a featured member of this vegetable group.)

You'll also hear farmers referring to foods in this vegetable group as «cole crops.»

In addition, they often include greater emphasis on food intake from the vegetable group.

Any vegetable or juice that is 100 % vegetable is a member of the vegetable group, according to the MyPlate program.

However, beans and peas are considered part of the vegetable group as they are an excellent source of folate, potassium, and dietary fiber.

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but also from the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, the asparagus group that includes asparagus, and finally, of course, the leguminous vegetable group that includes both green beans and green peas.

Very good sources of vitamin C in the vegetable group include summer and winter squash, green beans, and carrots.

As far as I can tell, the vegetable groups most likely to cause problems in sensitive people are the cruciferous vegetables, the nightshades, and the garlic / onion / leek family.

Beans and peas are very unique as they are also members of the vegetable group, since they are excellent sources of dietary fiber and nutrients such as folate and potassium.

Beans and peas are also part of the vegetable group.

Urinary calcium excretion decreased in the control and fruits - and - vegetables groups.

Legumes were given special treatment, straddling both the protein and the vegetable groups.

They are a great representative of the «Green» vegetable group.

The Colonial Revival garden is typified by simple rectilinear beds, straight (rather than winding) pathways through the garden, and perennial plants from the fruit, ornamental flower, and vegetable groups.