What vegetables eat from the root part

The edible parts of vegetables such as carrots, white radishes, beetroot, sweet potatoes, and yams are the roots. These root vegetables are rich in dietary fiber, vitamins, and minerals, and are an important source of nutrition in daily diet.

1. Carrots

The orange red fleshy roots of carrots are rich in beta carotene, which can be converted into vitamin A in the body and help maintain visual health. The soluble dietary fiber it contains can promote gastrointestinal peristalsis, and the aromatic substances unique to the roots have an appetizing effect. It is recommended to choose fresh carrots with smooth skin and no cracks to avoid storing products that have sprouted or softened for too long.

2. White Radish

The swollen taproots of white radish are rich in glucosinolates, which have a digestive promoting effect. The root sap contains amylase and oxidase, which can help break down starch and fat in food. Eating the roots of white radish in winter can help alleviate dryness and heat, but those with weaker gastrointestinal function should control their food intake.

3. Beetroot

The bulbous roots of beetroot contain beetroot red pigment and nitrate, with the former having antioxidant properties and the latter possibly contributing to vasodilation. The roots are rich in folate and potassium elements, suitable for moderate consumption by anemic individuals. When cooking, it is recommended to keep the outer layer of the roots to reduce nutrient loss. The purple red juice may temporarily discolor the excrement, which is a normal phenomenon.

4. Sweet Potato

Sweet potatoes are rich in complex carbohydrates and dietary fiber, and their orange varieties contain high levels of beta carotene. The root mucin protein helps protect the gastric mucosa, but the presence of solanine in the sprouting site should be removed. It is suggested to retain nutrition by steaming and boiling, and diabetes patients should pay attention to control their intake.

5. Yam

The cylindrical roots of yam contain mucin proteins and polysaccharides, which have mild nourishing properties. The starch granules in the roots are smaller and easier to digest, making them suitable for those with weaker gastrointestinal function. The saponin in the roots of fresh yam may cause itching on the skin. It is recommended to wear gloves when handling, and cooking thoroughly can decompose this substance.

It is recommended to use low-temperature cooking methods such as steaming and stewing for root vegetables to avoid nutrient loss caused by high-temperature frying. Root vegetables of different colors can be paired for a more comprehensive nutrient intake, such as carrots and white radishes, which can balance their cold and hot properties. When storing, it should be kept dry and ventilated, and sprouted or moldy roots should be discarded. Special populations such as those with renal insufficiency need to control their intake of high potassium root vegetables, and those with allergies should test a small amount when trying new types of root vegetables for the first time.