Part of the National Nutrition Month initiative
- To keep your white vegetables a pretty white when cooking, try adding a squeeze of lemon juice/ other acid!
- Steaming, stir-frying, and baking (rather than boiling) minimize loss of anthoxanthins to cooking water
- Prolonged cooking can turn white vegetables a dull yellow!
Untitled photograph of cauliflower. [Photograph]. Retrieved February 2011 from: http://search.creativecommons.org/
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