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The Benefits of Root Vegetables and Cabbage

Rita Nader Heikenfeld, CCP, CMH, Blogs, Healthy Living, 0 comments
March 23, 2016


Beets, along with carrots, onions, potatoes, turnips, parsnips, radishes, horseradish, jicama, ginger, and garlic are all considered roots. We know them as root vegetables or herbs since they grow underground and, in doing so, absorb huge amounts of nutrients from the soil.

When our kids were little, they had their own row in the garden where they planted root vegetables and cabbage. Now my grand kids are following in their parents’ footsteps. They especially love digging potatoes and carrots, and are amazed at how large their cabbage plants get.

Members of the cabbage family are important for reducing the risk of cancers such as prostate, breast, and colon cancer. Carrots, as we know, improve night vision and reduce the risk of cancer and heart disease. Onions and garlic are good for lowering blood pressure, relieving congestion, inflammation, and is said to also decrease the risk of cancer. The disease-fighting and detoxifying benefits of the beet have been widely documented for health conditions such as lung cancer, prostate cancer, breast cancer, and leukemia. They are also rich in B vitamins and iron.

The photo is the author’s grandson, Will, tending to the garden.



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