Health Benefits of Rooted Vegetables


Root vegetables are the plant roots that grow underneath the ground. These vegetable roots absorb high amount of minerals, natural healing benefits of Mother Nature and other nutrients from the soil. These roots also absorb important nutrients from sun through their leaves as these leaves are above the ground.  They are superior source of anti-oxidants, generally high in vitamin C and contain essential minerals like potassium, phosphorous and magnesium.  These vegetables are usually full of fiber and available throughout the year.

Here are some of Health Fitness Revolution‘s favorite root vegetables:

  • Carrots:  Carrots are best known for being rich in beta carotene, a compound that may reduce heart disease and certain types of cancer, and Vitamin A, which bolsters vision, bone growth and tooth development.
  • Sweet Potatoes:  One medium sweet potato has 1,096 mg of vitamin A (in the form of beta carotene), 103 calories, and stabilizes blood sugar – just don’t forget to eat the skin, it’s packed with nutrients!
  • Beets: Are very high in folic acid, which protect against birth defects. Beets are also high in potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, beta-carotene, and beta-cyanine.
  • Garlic:  Has been shown to reduce the risk of cancer and lower cholesterol.  To read our article on 20 healthy facts about garlic, click here.
  • Onions: Americans consume about 20 pounds of onions per capita every year, and it’s no wonder: You get a lot of flavor and health benefit in the 45 calories per onion. They can transform the taste and aroma of casseroles, sautés, salads and sandwiches- just about anything!
  • Parsnips:  High in fiber, vitamin C, and folate, parsnips make a nutrient-rich alternative to the potato when mashed or roasted as a side dish.  Their subtly unique  sweet flavor comes from frosty temperatures converting the starch in the root vegetable to sugar.
  • Rutabagas:  are a cabbage-turnip hybrid. They can be stored in your cupboard for up to three whole months!  The big, yellow root vegetables have a stronger, more peppery flavor than their mild-mannered turnip cousins, and have more vitamin A and beta carotene, as well.
  • Turnips: Try blending some into your next batch of mashed potatoes, and you’ll see why – turnips have a sweet flavor and plenty of vitamin C and nutrients.

Leave a Reply