Don't judge a vegetable by its color alone. Vibrant fruits and vegetables have standout appeal, but recommendations to "eat the rainbow" can exclude one underappreciated category: white fruits and vegetables. These boast a variety of flavors and noteworthy nutrition accolades, according to research published in Advances in Nutrition. The researchers pointed out that many nutrients—including several that Americans don't get enough of—and good-for-you phytochemicals that give fruits and veggies their health benefits are not always colorful. Here are 6 reasons (and recipes) to eat more onions, turnips, cauliflower, potatoes, pears and garlic.
Rich in the antioxidant quercetin, onions may ease hay fever, eczema and food allergies, according to Japanese researchers.
Recipe: Beer-Braised Cipollini Onions
Recipe: Creamy Turnip Soup
Recipe: Cauliflower & Kale Frittata
Recipe: Frisée & Fingerling Potato Salad
Recipe: Pear & Camembert Crostini
Recipe: Roasted Garlic & Asparagus Salad