I hope you’ll want to learn more and let me help you to get into the best shape of your life.

Alaskan King Crab

High in protein and low in fat, king crab is spiked with zinc, a whopping 7 milligrams per 3.5-ounce serving.  Zinc is an antioxidant, but more important, it helps support healthy bone mass and immune function.

Several studies have linked adequate zinc intake to increased immunity and decreased incidences of respiratory infection.

Dried Plums

Also known as prunes, they are rich in copper and boron, both of which can help prevent osteoporosis.  They also contain a fiber called inulin, which, when broken down by your intestinal bacteria, makes for a more acidic environment in your digestive tract.  That, in turn, facilitates calcium absorption.  Enjoy four or five a day to strengthen your bones and boost your energy.

Bok Choy

This vegetable is rich in bone-building calcium, as well as vitamins A and C, folic acid, iron, beta-carotene, and potassium.  Potassium keeps your muscles and nerves in check while lowering your blood pressure, and research suggests that beta-carotene can reduce the risk of both lung and bladder cancers, as well as macular degeneration. Try to eat a cup a day.

Oysters

Shellfish, in general, is an excellent source of zinc, calcium, copper, iodine, iron, potassium, and selenium.  But oysters stands apart for its ability to elevate your testosterone levels and protect against prostate cancer.

Bananas

Athletes and performers are familiar with the calming effect of bananas, a result of the fruit’s high concentration of tryptophan, a building block of serotonin. But their real benefit comes from potassium, an electrolyte that helps prevent the loss of calcium from your body.

Bananas also bolster your nervous system, boost immune function, and help your body metabolize protein.  One banana packs a day’s worth of potassium, and its carbohydrate content speeds recovery after strenuous exercise.

Kiwis

Like bananas, this fruit is high in bone-protecting potassium.  They’re also rich in vitamin C and lutein, a carotenoid that can help reduce the risk of heart disease. Try to eat at least one or two a week after exercising.  Freeze them for a refreshing energy kick, but don’t peel the skin: It’s edible and packed with nutrients.

Broccoli

One cup of broccoli contains a hearty dose of calcium, as well as manganese, potassium, phosphorus, magnesium, and iron. And that’s in addition to its high concentration of vitamins, including A, C, and K and the phytonutrient sulforaphane, which studies suggest has powerful anticancer properties.

Try cauliflower, kale, brussels sprouts, or cabbage for variation, as all possess many of the same nutritional qualities.  Broccoli may also help reduce excess estrogen levels in your body, thanks to its indole 3-carbinol content.

Spinach

A renowned muscle builder, spinach is also rich in vitamin K, which has been shown to bolster bone-mineral density (thus protecting against osteoporosis) and reduce fracture rates. Spinach is also high in calcium, phosphorus, potassium, zinc, and even selenium, which may help protect your liver and ward off Alzheimer’s.

One more reason to add it to your diet: A study suggests that the carotenoid neoxanthin in spinach can kill prostate cancer cells, while the beta-carotene fights colon cancer. Try to eat one cup of cooked spinach, or two cups raw, four times a week.

Leeks

These cousins of garlic and onions are packed with bone-bolstering thiamine, riboflavin, calcium, and potassium. Leeks are also rich in folic acid, a B vitamin that studies have shown to lower levels of the artery-damaging amino acid homocystein in your blood.

Leeks can support sexual functioning and reduce the risk of prostate cancer. Chop the green part of a medium leek into thin ribbons and add it to soups, sautés, and salads as often as possible.

Artichokes

This fiber-rich plant contains more bone-building magnesium and potassium than any other vegetable. Its leaves are also rich in flavonoids and polyphenols, antioxidants that can cut the risk of stroke and vitamin C, which helps maintain your immune system.  Eat them as often as you can. Ripe ones feel heavy for their size and squeak when squeezed.

I know you want to get in shape and look great.  Whatever your fitness goal…to slim down…gain muscle…tone your arms or flatten your tummy…I’m here to help you accomplish your goals and to improve your fitness level. If you have enjoyed this article and the many other free features on my site, and would like some more comprehensive information such as fitness books and CD’s to aid you in achieving your health and fitness goals, please visit my ONLINE STORE where you will find innovative natural health and beauty products to help you become the BEST YOU CAN BE !

The following article is a small excerpt from my latest audio Cd’s.  I hope you’ll want to learn more and let me help you to get into the best shape of your life.

The Difference between Vegan & Vegetarian
If you recently started reading about vegetarian diets, you have probably read all sorts of strange vegetarian terms and categories like “vegan” “ovo-lacto vegetarian,” and “semi-vegetarian.” You probably wondered what the big deal is, after all, what is tough about not eating meat? And you’re right! The distinctions between these sub-categories of vegetarian are actually small, but each is very important to members who belong to the groups.

It is very difficult and nearly impossible for a majority of individuals to realize optimal health and peak performance under modern stress conditions if they choose a vegetarian or “vegan” lifestyle. Now this statement is not meant to offend or discourage you from adhering to a non-flesh and/or no animal source diet.

The key is to be diligent and consistent in the application of the principles of good nutrition. Almost everyone recognizes that nutrition is one of the vital factors for establishing and maintaining health, and ignoring it can be perilous. Also people prefer a variety of foods rather than restricting their choice.

The single most important principle of good nutrition is eating and digesting the proper quantity and best quality of protein every day.

The protein foods that furnish the kind of protein that is digestible and efficient for regenerating human tissue are eggs, milk, yogurt, natural cheese, cottage cheese, fish, poultry and meat. These foods have the nine (ten for children) essential amino acids in the correct ratios to rate them a high percentage of biological value for human health.

Other foods like unrefined grains, vegetables, legumes, nuts and seeds, etc. contain amino acids, but in the scientific literature they are referred to as semi-essential and non-essential. They score quite low in efficiency and biological value.

All types of vegetarians will ordinarily eat vegetables, fruits, grains, legumes, nuts and seeds.

Soybeans and soy products are probably the most touted protein “replacement”, however, many people have allergies to them. They are also amino acid deficient and contain several undesirable substances.

It may be possible to combine a variety of non-animal foods to achieve a better essential amino acid balance. But that usually results in a large intake of carbohydrates that it can adversely affect your blood sugar levels and contribute to obesity and overweight.

Check out this PDF file…. Vegetarian.

Let’s take a look at some of these groups:

VEGETARIAN:
Vegetarian is a blanket term used to describe a person who does not consume meat, poultry, fish, or seafood. This grouping includes vegans and the various sub- categories of vegetarian; however, it generally implies someone who has less dietary restrictions than a vegan.

SEMI-VEGETARIAN:
The term semi-vegetarian is usually used to describe someone who is not actually a vegetarian. Semi-vegetarian generally implies someone who only eats meat occasionally or doesn’t eat meat, but eats poultry and fish.

OVO-LACTO-VEGETARIAN:
Ovo-lacto vegetarians are vegetarians who do not consume meat, poultry, fish, and seafood, but do consume eggs and milk. This is the largest group of vegetarians.

OVO-VEGETARIAN:
Ovo-vegetarian is a term used to describe someone who does not consume meat, poulty fish, seafood and milk…but consume eggs.

LACTO-VEGETARIAN:
Lacto-vegetarian is a term used to describe someone who does not consume meat, poulty fish, seafood and milk…but consumes dairy foods….milk…cheese…

VEGAN:
Vegan is the strictest sub-category of vegetarians. Vegans do not consume any animal products or by-products. Some go as far as not even consuming honey and yeast. Others do not wear any clothing made from animal products.

REASONS WHY PEOPLE BECOME VEGETARIANS

Animal Rights

Many people become vegetarians because they do not support the way the food industry kills animals or pumps the animals up with hormones, antibiotics and other drugs.

Religion

People practicing certain religions have restrictions on eating meat. Buddhists who are faithful to the rules of Buddhism are vegetarians. Hindus do not generally eat meat and never eat beef. Islamic people are not vegetarians, since they may eat all meat except pork.

Health Reasons Why People Become Vegetarians

Many people become vegetarians because of health concerns. Becoming a vegetarian for health reasons can be helpful in treating certain diseases and conditions.

High Cholesterol

A person with high cholesterol who becomes a true vegetarian stops adding cholesterol to his/her diet because vegetables and fruits do not have cholesterol in them. When combined with exercise, a vegetarian diet can help lower your cholesterol. Eating meat adds saturated fat to your diet. It also puts stress on your kidneys. Even semi-vegetarians who eat eggs and dairy products in moderate amounts are more likely to improve their cholesterol and overall health. So, people who eat vegetarian diets will not suffer heart attacks and strokes caused by excess fat and cholesterol. In short, they live longer. Vegetarian diets may help other conditions as well.

Allergies to Milk and Dairy Products

There are many great substitutes for milk on the market shelves today. Soy and rice milks are quite tasty and perfect for those people with milk allergies. Milk contains protein and to replace that protein, a wide variety of soy products are great choices. Tofu is made from soybeans and replaces meat in stir-fried dishes, for example.

Diabetes and Gall Bladder Problems, including Gallstones

Vegetarians are less likely to get diabetes or have gall bladder problems and gallstones. Some people become vegetarians if they have a history of diabetes in their families or if their sugar levels are high, so they can ward off a full-blown case of diabetes.

In general, it has been found that people who are vegetarians enjoy better health than those who eat meat.

The Environment

Many people who are vegetarians or who wish to become vegetarians are also concerned about the environment. Raising cattle takes a great deal more water than raising vegetables. In addition, if you are concerned about deforestation, you may choose to become a vegetarian because you know that trees are cut down to make room for pastures. Many fish are close to extinction because so many have been caught that they have not been able to reproduce at a rate fast enough to keep their populations at the same level as before.

Other concerns about the environment influence a decision to become vegetarian. Raising cattle uses fuel in extremely large amounts compared to raising crops of wheat, corn and other grains. Erosion of topsoil influences the whole balance of nature. Ranchers who provide cattle for beef destroy the topsoil, which is no longer as thick as it once was. Chemical pesticides used to grow the food for cows do not stay in the ground. They run off into the groundwater. The same is true for other chemicals such as fertilizers and herbicides. None of these chemicals helps the environment.

Hunger around the World

People who become vegetarians sometimes make the decision to change their lifestyles because they know that raising meat costs more than raising grains and the grains that are raised to feed animals destined for being killed for meat could be used to help alleviate hunger around the world.

Becoming a vegetarian is a life-changing choice. Some people make the choice and then find it difficult to stay a vegetarian because there are so many changes in diet that are involved. Rather than drinking regular milk, for instance, true vegetarians drink soy or rice milk. Some people do not like the taste of the substitute for milk from animals. These types of reasons may be why some people who want to be primarily vegetarian go ahead and allow for certain things in their diets like fish, dairy products and so forth. They may not eat red meat or meat at all, but having some of their favorites makes it easier for them to eat a mostly vegetarian diet.

No matter why people choose to become vegetarian, most people are happy that they made the decision. It is a decision that needs to be made carefully. Nobody should rush into making such a major life change without thinking it through carefully.

I know you want to get in shape and look great.  Whatever your fitness goal…to slim down…gain muscle…tone your arms or flatten your tummy…I’m here to help you accomplish your goals and to improve your fitness level. If you have enjoyed this article and the many other free features on my site, and would like some more comprehensive information such as fitness books and CD’s to aid you in achieving your health and fitness goals, please visit my ONLINE STORE where you will find innovative natural health and beauty products to help you become the BEST YOU CAN BE !

Fresh vegetables add color and variety to any meal.

Demand freshness! Check for the characteristic signs of freshness such as bright, lively color and crispness. Vegetables are usually at their best quality and price at the peak of their season. Some vegetables are hardier than others, but just just being careful can prevent bruising and damage. Don’t buy because of low price alone. It doesn’t pay to buy more vegetables than you can properly store in your refrigerator or use without waste. Most fresh vegetables can be stored for 2 to 5 days, except for root vegetables, which can be stored from 1 to several weeks.

Avoid decay. It’s a waste of money to buy fresh vegetables affected by decay. Even if you do trim off the decayed area, rapid deterioration is likely to spread to the salvaged area. Paying a few cents extra for vegetables in good condition is a good investment.

Fresh vegetables provide a variety of vitamins and minerals, they are low in fat, and they provide fiber. It is recommend you eat 3 to 5 servings from the vegetable group each day. Count as a serving 1-cup raw leafy vegetables, l/2 cup of other vegetables that are cooked or chopped raw, or 3/4 cup of vegetable juice. Go easy on the fat and salt added during cooking or at the table in the form of spreads, sauces, dressings, toppings, and seasonings.

The quality of most fresh vegetables can be judged reasonably well by their external appearance.

Under federal guidelines, a substantial number of retailers must provide nutrition information for the 20 most frequently eaten raw vegetables. These vegetables are: potatoes, iceberg lettuce, tomatoes, onions, carrots, celery, sweet corn, broccoli, green cabbage, cucumbers, bell peppers, cauliflower, leaf lettuce, sweet potatoes, mushrooms, green onions, green (snap) beans, radishes, summer squash, and asparagus. Information about other vegetables may also be provided. The nutritional information may appear on posters, brochures, leaflets, or stickers near the vegetable display. It may include serving size; calories per serving; amount of protein, total carbohydrates, total fat, and sodium per serving; and percent of the Recommended Daily Allowances for iron, calcium, and vitamins A and C per serving.

There are no set rules for buying vegetables because they all have individual characteristics and values. Experience in personal selection is the best teacher.

Artichokes
The globe artichoke is the large, unopened flower bud of a plant belonging to the thistle family. The many leaf-like parts making up the bud are called “scales.” Produced domestically only in California, the peak season is in April and May.

Look for plump, globular artichokes that are heavy in relation to size, and compact with thick, green, fresh looking scales. Size is not important with respect to quality.

Avoid artichokes with large areas of brown on the scales and with spreading scales (a sign of age, indicating drying and toughening of the edible portions), grayish-black discoloration (caused by bruises), mold growth on the scales, and worm injury.

Artichoke (Globe or Fresh) – Serving – 1 Medium Artichoke

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 108.723 Calcium mg 56.320 Vitamin C mg 14.976 Energy kcal 60.160 Iron mg 1.683 Thiamin mg 0.092 Energy kj 252.160 Magnesium mg 76.800 Riboflavin mg 0.084 Protein g 4.186 Phosphorus mg 115.200 Niacin mg 1.339 Fat g 0.192 Potassium mg 473.600 Pantothenic acid mg 0.433 Carbohydrate g 13.453 Sodium mg 120.320 Vitamin B-6 mg 0.148 Fiber g 6.912 Zinc mg 0.627 Folate mcg 87.040 Copper mg 0.296 Vitamin B-12 mcg 0.000 Manganese mg 0.328 Vitamin A IU 236.800 Selenium mcg 0.256 Vitamin A, RE mcg 23.040 Vitamin E mg 0.243

Asparagus
California, New Jersey, Washington, and Michigan are the chief sources of domestically grown asparagus.

Look for closed, compact tips; smooth, round spears; and a fresh appearance. A rich green color should cover most of the spear. Stalks should be almost as far down as the green extends.

Avoid tips that are open and spread out, moldy or decayed tips, or ribbed spears (spears with up-and-down ridges or that are not approximately round). Those are all signs of aging, and indicate tough asparagus and poor flavor. Also avoid excessively sandy asparagus, because sand grains can lodge beneath the scales or in the tips of the spears and are difficult to remove in washing.

Asparagus – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 134.000 Calcium mg 0.764 Vitamin C mg 3.082 Energy kcal 123.816 Iron mg 28.140 Thiamin mg 17.688 Energy kj 30.820 Magnesium mg 1.166 Riboflavin mg 0.188 Protein g 128.640 Phosphorus mg 24.120 Niacin mg 0.172 Fat g 3.055 Potassium mg 75.040 Pantothenic acid mg 1.568 Carbohydrate g 0.268 Sodium mg 365.820 Vitamin B-6 mg 0.233 Fiber g 6.084 Zinc mg 2.680 Folate mcg 0.176 Copper mg 0.616 Vitamin B-12 mcg 171.520 Manganese mg 0.236 Vitamin A IU 0.000 Selenium mcg 0.351 Vitamin A, RE mcg 781.220 Vitamin E mg 77.720

Beans
Snap beans, produced commercially in many States, are available throughout the year. Most beans found in the grocery store will be the common green-podded varieties, but large green pole beans and yellow wax beans are occasionally available.

Look for a fresh, bright appearance with good color for the variety. Get young, tender beans with pods in a firm, crisp condition.

Avoid wilted or flabby bean pods, serious blemishes, and decay. Thick, tough, fibrous pods indicate over maturity.

Beans, snap, canned, all styles, seasoned, solids & liquids – Serving – 1/2 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 107.502 Calcium mg 25.080 Vitamin C mg 3.534 Energy kcal 18.240 Iron mg 0.536 Thiamin mg 0.029 Energy kj 76.380 Magnesium mg 14.820 Riboflavin mg 0.056 Protein g 0.946 Phosphorus mg 18.240 Niacin mg 0.266 Fat g 0.228 Potassium mg 106.020 Pantothenic acid mg 0.112 Carbohydrate g 3.979 Sodium mg 425.220 Vitamin B-6 mg 0.050 Fiber g 1.710 Zinc mg 0.160 Folate mcg 20.520 Copper mg 0.068 Vitamin B-12 mcg 0.000 Manganese mg 0.356 Vitamin A IU 598.500 Selenium mcg 0.228 Vitamin A, RE mcg 60.420 Vitamin E mg –

Beets
Beets, available year-round, are grown in most parts of the Nation. Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed.

Look for beets that are firm, round, with a slender tap root (the large main root), a rich, deep red color, and smooth a predominantly smooth surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm.

Avoid elongated beets with round, scaly areas around the top surface — these will be tough, fibrous, and strong-flavored. Also avoid wilted, flabby beets — they have been exposed to the air too long.

Beets – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 119.109 Calcium mg 21.760 Vitamin C mg 6.664 Energy kcal 58.480 Iron mg 1.088 Thiamin mg 0.042 Energy kj 244.800 Magnesium mg 31.280 Riboflavin mg 0.054 Protein g 2.190 Phosphorus mg 54.400 Niacin mg 0.454 Fat g 0.231 Potassium mg 442.000 Pantothenic acid mg 0.211 Carbohydrate g 13.002 Sodium mg 106.080 Vitamin B-6 mg 0.091 Fiber g 3.808 Zinc mg 0.476 Folate mcg 148.240 Copper mg 0.102 Vitamin B-12 mcg 0.000 Manganese mg 0.447 Vitamin A IU 51.680 Selenium mcg 0.952 Vitamin A, RE mcg 5.440 Vitamin E mg 0.408

Broccoli
A member of the cabbage family, and a close relative of cauliflower, broccoli is available throughout the year.
California is the heaviest producer, although other States also produce large amounts of broccoli.

Look for a firm, compact cluster of small flower buds, with none opened enough to show the bright-yellow flower. Bud clusters should be dark green or sage green — or even green with a decidedly purplish cast. Stems should not be too thick or too tough.

Avoid broccoli with spread bud clusters, enlarged or open buds, yellowish-green color, or wilted condition, which are all signs of over maturity. Also avoid broccoli with soft, slippery, water-soaked spots on the bud cluster. These are signs of decay.

Broccoli – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 79.807 Calcium mg 42.240 Vitamin C mg 82.016 Energy kcal 24.640 Iron mg 0.774 Thiamin mg 0.057 Energy kj 102.960 Magnesium mg 22.000 Riboflavin mg 0.105 Protein g 2.622 Phosphorus mg 58.080 Niacin mg 0.561 Fat g 0.308 Potassium mg 286.000 Pantothenic acid mg 0.471 Carbohydrate g 4.611 Sodium mg 23.760 Vitamin B-6 mg 0.140 Fiber g 2.640 Zinc mg 0.352 Folate mcg 62.480 Copper mg 0.040 Vitamin B-12 mcg 0.000 Manganese mg 0.202 Vitamin A IU 1356.960 Selenium mcg 2.640 Vitamin A, RE mcg 135.520 Vitamin E mg 1.461

Brussels Sprouts
Another close relative of the cabbage, Brussels sprouts develop as enlarged buds on a tall stem, one sprout appearing where each main leaf is attached. The “sprouts” are cut off and, in most cases, are packed in small consumer containers, although some are packed loose, in bulk. Although they are often available about 10 months of the year, peak supplies appear from October through December.

Look for a fresh, bright-green color, tight fitting outer leaves, firm body, and freedom from blemishes.

Brussel Sprouts – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 75.680 Calcium mg 36.960 Vitamin C mg 74.800 Energy kcal 37.840 Iron mg 1.232 Thiamin mg 0.122 Energy kj 158.400 Magnesium mg 20.240 Riboflavin mg 0.079 Protein g 2.974 Phosphorus mg 60.720 Niacin mg 0.656 Fat g 0.264 Potassium mg 342.320 Pantothenic acid mg 0.272 Carbohydrate g 7.885 Sodium mg 22.000 Vitamin B-6 mg 0.193 Fiber g 3.344 Zinc mg 0.370 Folate mcg 53.768 Copper mg 0.062 Vitamin B-12 mcg 0.000 Manganese mg 0.297 Vitamin A IU 77.040 Selenium mcg 1.408 Vitamin A, RE mcg 77.440 Vitamin E mg 0.774

Cabbage
Three major groups of cabbage varieties are available: smooth-leaved green cabbage; crinkly-leaved green Savoy cabbage; and red cabbage. All types are suitable for any use, although the Savoy and red varieties are more in demand for use in slaw and salads.
Cabbage may be sold fresh (called “new” cabbage) or from storage. Cabbage is available throughout the year, since it is grown in many States. California, Florida, and Texas market most new cabbage. Many Northern States grow cabbage for late summer and fall shipment or to be held in storage for winter sale.

Look for firm or hard heads of cabbage that are heavy for their size. Outer leaves should be a good green or red color (depending on type), reasonably fresh, and free from serious blemishes. The outer leaves (called “wrapper” leaves) fit loosely on the head and are usually discarded, but too many loose wrapper leaves on a head cause extra waste.
Some early-crop cabbage may be soft or only fairly firm, but is suitable for immediate use if the leaves are fresh and crisp. Cabbage out of storage is usually trimmed of all outer leaves and lacks green color, but is satisfactory if not wilted or discolored.

Avoid new cabbage with wilted or decayed outer leaves or with leaves turned decidedly yellow. Worm-eaten outer leaves often indicate that the worm injury penetrates into the head.

Storage cabbage with badly discolored, dried, or decayed outer leaves probably is over-aged. Separation of the stems of leaves from the central stem at the base of the head also indicates over-age.

Cabbage – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 82.014 Calcium mg 41.830 Vitamin C mg 28.658 Energy kcal 22.250 Iron mg 0.525 Thiamin mg 0.045 Energy kj 93.450 Magnesium mg 13.350 Riboflavin mg 0.036 Protein g 1.282 Phosphorus mg 20.470 Niacin mg 0.267 Fat g 0.240 Potassium mg 218.940 Pantothenic acid mg 0.125 Carbohydrate g 4.833 Sodium mg 16.020 Vitamin B-6 mg 0.085 Fiber g 2.047 Zinc mg 0.160 Folate mcg 38.270 Copper mg 0.020 Vitamin B-12 mcg 0.000 Manganese mg 0.142 Vitamin A IU 118.370 Selenium mcg 0.801 Vitamin A, RE mcg 11.570 Vitamin E mg 0.093

Carrots
Freshly harvested carrots are available year round. Most are marketed when relatively young, tender, well colored, and mild-flavored — an ideal stage for use as raw carrot sticks. Larger carrots are packed separately and used primarily for cooking or shredding. California and Texas market most domestic carrots, but many other States produce large quantities.

Look for carrots, which are well formed, smooth, well colored, and firm. If tops are attached, they should be fresh and of a good green color.

Avoid roots with large green “sunburned” areas at the top (which must be trimmed) and roots, which are flabby from wilting or show spots of soft rot.

Carrots – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 112.371 Calcium mg 34.560 Vitamin C mg 11.904 Energy kcal 55.040 Iron mg 0.640 Thiamin mg 0.124 Energy kj 230.400 Magnesium mg 19.200 Riboflavin mg 0.076 Protein g 1.318 Phosphorus mg 56.320 Niacin mg 1.188 Fat g 0.243 Potassium mg 413.440. Pantothenic acid mg 0.252 Carbohydrate g 12.979 Sodium mg 44.800 Vitamin B-6 mg 0.188 Fiber g 3.840 Zinc mg 0.256 Folate mcg 17.920 Copper mg 0.060 Vitamin B-12 mcg 0.000 Manganese mg 0.182 Vitamin A IU 36005.120 Selenium mcg 1.408 Vitamin A, RE mcg 3600.640 Vitamin E mg 0.589

Cauliflower
Although most abundant from September through January, cauliflower is available during every month of the year. California, New York, and Florida are major sources. The white edible portion is called “the curd” and the heavy outer leaf covering is called “the jacket leaves.” Cauliflower is generally sold with most of the jacket leaves removed, and is wrapped in plastic film.

Look for white to creamy-white, compact, solid, and clean curds. A slightly granular or “ricey” texture of the curd will not hurt the eating quality if the surface is compact. Ignore small green leaflets extending through the curd. If jacket leaves are attached, a good green color is a sign of freshness.

Avoid a spreading of the curd — a sign of aging or over maturity. Also avoid severe wilting or discolored spots on the curd. A smudgy or speckled appearance of the curd is a sign of insect injury, mold growth, or decay, and should be avoided.

Cauliflower – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 91.910 Calcium mg 22.000 Vitamin C mg 46.400 Energy kcal 25.000 Iron mg 0.440 Thiamin mg 0.057 Energy kj 105.000 Magnesium mg 15.000 Riboflavin mg 0.063 Protein g 1.980 Phosphorus mg 44.000 Niacin mg 0.526 Fat g 0.210 Potassium mg 303.000 Pantothenic acid mg 0.652 Carbohydrate g 5.200 Sodium mg 30.000 Vitamin B-6 mg 0.222 Fiber g 2.500 Zinc mg 0.280 Folate mcg 57.000 Copper mg 0.042 Vitamin B-12 mcg 0.000 Manganese mg 0.156 Vitamin A IU 19.000 Selenium mcg 0.600 Vitamin A, RE mcg 2.000 Vitamin E mg 0.040

Celery
Celery, a popular vegetable for a variety of uses, is available throughout the year. Production is concentrated in California, Florida, Michigan, and New York. Most celery is of the so-called “Pascal” type, which includes thick-branched, green varieties.

Look for freshness and crispness in celery. The stalk should have a solid, rigid feel and leaflets should be fresh or only slightly wilted. Also look for a glossy surface, stalks of light green or medium green, and mostly green leaflets.

Avoid: wilted celery and celery with flabby upper branches or leaf stems. You can freshen celery somewhat by placing the butt end in water, but badly wilted celery will never become really fresh again.

Celery with pithy, hollow, or discolored centers in the branches also should be avoided. Celery with internal discoloration will show some gray or brown on the inside surface of the larger branches near where they are attached to the base of the stalk.
Also avoid celery with blackheart, a brown or black discoloration of the small center branches; insect injury in the center branches or the insides of outer branches; and long, thick seed stems in place of the usually small, tender heart branches.

Celery – Serving – 1 Cup Diced

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 113.568 Calcium mg 48.000 Vitamin C mg 8.400 Energy kcal 19.200 Iron mg 0.480 Thiamin mg 0.055 Energy kj 80.400 Magnesium mg 13.200 Riboflavin mg 0.054 Protein g 0.900 Phosphorus mg 30.000 Niacin mg 0.388 Fat g 0.168 Potassium mg 344.400 Pantothenic acid mg 0.223 Carbohydrate g 4.380 Sodium mg 104.400 Vitamin B-6 mg 0.104 Fiber g 2.040 Zinc mg 0.156 Folate mcg 33.600 Copper mg 0.041 Vitamin B-12 mcg 0.000 Manganese mg 0.122 Vitamin A IU 160.800 Selenium mcg 1.080 Vitamin A, RE mcg 15.600 Vitamin E mg 0.432

Chicory, Endives, Escarole
These vegetables, used mainly in salads, are available practically all year round but primarily in the winter and spring. Chicory or endive has narrow, notched edges, and crinkly leaves resembling the dandelion leaf. Chicory plants often have “blanched” yellowish leaves in the center, which are preferred by many people. Escarole leaves are much broader and less crinkly than those of chicory.

Look for freshness, crispness, tenderness, and a good green color of the outer leaves.

Avoid plants with leaves which have brownish or yellowish discoloration or which have insect injury.

Endive – Serving – 1 Head

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 481.143 Calcium mg 266.760 Vitamin C mg 33.345 Energy kcal 87.210 Iron mg 4.258 Thiamin mg 0.410 Energy kj 364.230 Magnesium mg 76.950 Riboflavin mg 0.385 Protein g 6.412 Phosphorus mg 143.640 Niacin mg 2.052 Fat g 1.026 Potassium mg 1610.820 Pantothenic acid mg 4.617 Carbohydrate g 17.186 Sodium mg 112.860 Vitamin B-6 mg 0.103 Fiber g 15.903 Zinc mg 4.053 Folate mcg 728.460 Copper mg 0.508 Vitamin B-12 mcg 0.000 Manganese mg 2.155 Vitamin A IU 10516.500 Selenium mcg 1.026 Vitamin A, RE mcg 1051.650 Vitamin E mg 2.257

Corn
Sweet corn is available practically every month of the year, but is most plentiful from early May until mid-September. Yellow-kernel corn is the most popular, but some white-kernel and mixed-color corn is sold. Sweet corn is produced in a large number of States during the spring and summer, but most mid-winter supplies come from south Florida.

For best quality, corn should be refrigerated immediately after being picked. Corn will retain fairly good quality for a number of days, if it has been kept cold and moist since harvesting. Therefore, it should be refrigerated as soon as possible and kept moist until used.

Look for fresh, succulent husks with good green color, silk-ends that are free from decay or worm injury, and stem ends (opposite from the silk) that are not too discolored or dried. Select ears that are well covered with plump, not-too-mature kernels. Sweet corn is sometimes sold husked in over wrapped film trays.

Avoid ears with under-developed kernels which lack yellow color (in yellow corn), old ears with very large kernels, and ears with dark yellow or dried kernels with depressed areas on the outer surface. Also avoid ears of corn with yellowed, wilted, or dried husks, or discolored and dried-out stem ends.

Corn (Sweet, Yellow) – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 116.978 Calcium mg 3.080 Vitamin C mg 10.472 Energy kcal 132.440 Iron mg 0.801 Thiamin mg 0.308 Energy kj 554.400 Magnesium mg 56.980 Riboflavin mg 0.092 Protein g 4.959 Phosphorus mg 137.060 Niacin mg 2.618 Fat g 1.817 Potassium mg 415.800 Pantothenic acid mg 1.170 Carbohydrate g 29.291 Sodium mg 23.100 Vitamin B-6 mg 0.085 Fiber g 4.158 Zinc mg 0.693 Folate mcg 70.532 Copper mg 0.083 Vitamin B-12 mcg 0.000 Manganese mg 0.248 Vitamin A IU 432.740 Selenium mcg 0.924 Vitamin A, RE mcg 43.120 Vitamin E mg 0.139

Cucumbers
Although cucumbers are produced at various times of the year in many States, and imported during the colder months, the supply is most plentiful in the summer months.

Look for cucumbers with good green color that are firm over their entire length. They should be well developed, but not too large in diameter.

Avoid overgrown cucumbers that are large in diameter and have a dull color, turning yellowish. Also avoid cucumbers with withered or shriveled ends — signs of toughness and bitter flavor.

Cucumber (Peeled) – Serving – 1 Cup Sliced

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 114.823 Calcium mg 16.660 Vitamin C mg 3.332 Energy kcal 14.280 Iron mg 0.190 Thiamin mg 0.025 Energy kj 59.500 Magnesium mg 14.280 Riboflavin mg 0.013 Protein g 0.678 Phosphorus mg 24.990 Niacin mg 0.124 Fat g 0.190 Potassium mg 176.120 Pantothenic acid mg 0.339 Carbohydrate g 2.975 Sodium mg 2.380 Vitamin B-6 mg 0.086 Fiber g 0.933 Zinc mg 0.167 Folate mcg 16.660 Copper mg 0.038 Vitamin B-12 mcg 0.000 Manganese mg 0.101 Vitamin A IU 88.060 Selenium mcg 0.000 Vitamin A, RE mcg 8.330 Vitamin E mg 0.094

Eggplants
Eggplants are most plentiful during late summer, but are available all year. Although the purple eggplant is more common, white eggplant is occasionally seen in the marketplace.

Look for firm, heavy, smooth, and uniformly dark purple eggplants.

Avoid those, which are poorly colored, soft, shriveled, cut, or which show decay in the form of irregular dark-brown spots.

Eggplant (Cooked, Boiled, Drained, With Salt – Serving – 1 Cup (1″ Cubes)

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 90.852 Calcium mg 5.940 Vitamin C mg 1.287 Energy kcal 27.720 Iron mg 0.346 Thiamin mg 0.075 Energy kj 115.830 Magnesium mg 12.870 Riboflavin mg 0.020 Protein g 0.822 Phosphorus mg 21.780 Niacin mg 0.594 Fat g 0.228 Potassium mg 245.520 Pantothenic acid mg 0.074 Carbohydrate g 6.574 Sodium mg 236.610 Vitamin B-6 mg 0.085 Fiber g 2.475 Zinc mg 0.148 Folate mcg 13.860 Copper mg 0.107 Vitamin B-12 mcg 0.000 Manganese mg 0.135 Vitamin A IU 63.360 Selenium mcg 0.396 Vitamin A, RE mcg 5.940 Vitamin E mg –

Greens
A large number of widely differing species of plants are grown for use as “greens.” The better-known kinds are spinach, kale, collard, turnip, beet, chard, mustard, broccoli leaves, chicory, endive, escarole, dandelion, cress, and sorrel. Many others, some of them wild, are also used to a limited extent as greens.

Look for leaves that are fresh, young, tender, free from defects, and that have a good, healthy, green color. Beet tops and red chard show reddish color.

Avoid leaves with coarse, fibrous stems, yellowish-green color, softness (a sign of decay), or those in a wilted condition. Also avoid greens with evidence of insects — especially aphids — which are sometimes hard to see and equally hard to wash away.

Greens, Collard – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 32.598 Calcium mg 52.200 Vitamin C mg 12.708 Energy kcal 10.800 Iron mg 0.068 Thiamin mg 0.019 Energy kj 45.360 Magnesium mg 3.240 Riboflavin mg 0.047 Protein g 0.882 Phosphorus mg 3.600 Niacin mg 0.267 Fat g 0.151 Potassium mg 60.840 Pantothenic acid mg 0.096 Carbohydrate g 2.048 Sodium mg 7.200 Vitamin B-6 mg 0.059 Fiber g 1.296 Zinc mg 0.047 Folate mcg 59.760 Copper mg 0.014 Vitamin B-12 mcg 0.000 Manganese mg 0.099 Vitamin A IU 1376.640 Selenium mcg 0.468 Vitamin A, RE mcg 137.520 Vitamin E mg 0.814

Lettuce
Among the leading U.S. vegetables, lettuce owes its prominence to the growing popularity of salads in our diets. It’s available throughout the year in various seasons from California, Arizona, Florida, New York, New Jersey, and other States. Four types of lettuce are generally sold: iceberg, butter-head, Romaine, and leaf.

Iceberg lettuce is the major type. Heads are large, round, and solid, with medium-green outer leaves and lighter green or pale-green inner leaves.
Butter-head lettuce, including the Big Boston and Bibb varieties, has a smaller head than iceberg. This type will have soft, succulent light-green leaves in a rosette pattern in the center.

Romaine lettuce plants are tall and cylindrical with crisp, dark-green leaves in a loosely folded head.

Leaf lettuce includes many varieties — none with a compact head. Leaves are broad, tender, succulent, and fairly smooth, and they vary in color according to variety.
Look for signs of freshness in lettuce. For iceberg and Romaine, the leaves should be crisp. Other lettuce types will have a softer texture, but leaves should not be wilted. Look for a good, bright color — in most varieties, medium to light green. Some varieties have red leaves.

Avoid heads of iceberg type which are very hard and which lack green color (signs of over maturity). Such heads sometimes develop discoloration of the inner leaves and midribs, and may have a less desirable flavor. Also avoid heads with irregular shapes and hard bumps on top, which indicate the presence of overgrown central stems.
Check the lettuce for tip burn, a tan or brown area around the margins of the leaves. Look for tip burn of the edges of the head leaves. Slight discoloration of the outer or wrapper leaves will usually not hurt the quality of the lettuce, but serious discoloration or decay definitely should be avoided.

Lettuce, Iceberg (Includes Crisp head Types) Serving – 1 Cup Shredded or Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 52.739 Calcium mg 10.450 Vitamin C mg 2.145 Energy kcal 6.600 Iron mg 0.275 Thiamin mg 0.025 Energy kj 27.500 Magnesium mg 4.950 Riboflavin mg 0.017 Protein g 0.555 Phosphorus mg 11.000 Niacin mg 0.103 Fat g 0.104 Potassium mg 96.900 Pantothenic acid mg 0.025 Carbohydrate g 1.149 Sodium mg 4.950 Vitamin B-6 mg 0.022 Fiber g 0.770 Zinc mg 0.121 Folate mcg 30.800 Copper mg 0.015 Vitamin B-12 mcg 0.000 Manganese mg 0.083 Vitamin A IU 181.500 Selenium mcg 0.110 Vitamin A, RE mcg 18.150 Vitamin E mg 0.154

Mushrooms
Grown in houses, cellars, or caves, mushrooms are available year-round in varying amounts. Most come from Pennsylvania, but many are produced in California, New York, Ohio, and other States.
We usually describe mushrooms as having a cap (the wide portion on top), gills (the numerous rows of paper-thin tissue seen underneath the cap when it opens), and a stem.

Look for young mushrooms that are small to medium in size. Caps should be either closed around the stem or moderately open with pink or light-tan gills. The surface of the cap should be white or creamy, or uniform light brown if of a brown type.

Avoid overripe mushrooms (shown by wide-open caps and dark, discolored gills underneath) and those with pitted or seriously discolored caps.

Mushrooms – Serving – 1 Cup Pieces or Slices

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 64.267 Calcium mg 3.500 Vitamin C mg 2.450 Energy kcal 17.500 Iron mg 0.868 Thiamin mg 0.071 Energy kj 73.500 Magnesium mg 7.000 Riboflavin mg 0.314 Protein g 1.463 Phosphorus mg 72.800 Niacin mg 2.881 Fat g 0.294 Potassium mg 259.000 Pantothenic acid mg 1.540 Carbohydrate g 3.255 Sodium mg 2.800 Vitamin B-6 mg 0.068 Fiber g 0.840 Zinc mg 0.511 Folate mcg 14.770 Copper mg 0.344 Vitamin B-12 mcg 0.000 Manganese mg 0.078 Vitamin A IU 0.000 Selenium mcg 8.610 Vitamin A, RE mcg 0.000 Vitamin E mg 0.084

Okra
Okra is the immature seedpod of the okra plant, generally grown in Southern States.

Look for tender pods (the tips will bend with very slight pressure) under 4-1/2 inches long. They should be bright green color and free from blemishes.

Avoid tough, fibrous pods, indicated by tips which are stiff and resist bending, or by a very hard body of the pod, or by pale, faded green color.

Okra – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 89.580 Calcium mg 81.000 Vitamin C mg 21.100 Energy kcal 33.000 Iron mg 0.800 Thiamin mg 0.200 Energy kj 138.000 Magnesium mg 57.000 Riboflavin mg 0.060 Protein g 2.000 Phosphorus mg 63.000 Niacin mg 1.000 Fat g 0.100 Potassium mg 303.000 Pantothenic acid mg 0.245 Carbohydrate g 7.630 Sodium mg 8.000 Vitamin B-6 mg 0.215 Fiber g 3.200 Zinc mg 0.600 Folate mcg 88.000 Copper mg 0.094 Vitamin B-12 mcg 0.000 Manganese mg 0.990 Vitamin A IU 660.000 Selenium mcg 0.700 Vitamin A, RE mcg 66.000 Vitamin E mg 0.690

Onions

The many varieties of onions grown commercially fall into three general classes, distinguished by color: yellow, white, and red.
Onions are available year-round, either fresh or from storage.
Major onion-growing States are California, New York, Texas, Michigan, Colorado, Oregon, and Idaho.

Look for hard or firm onions that are dry and have small necks. They should be reasonably free from green sunburn spots or other blemishes.

Avoid onions with wet or very soft necks, which usually are immature or affected by decay. Also avoid onions with thick, hollow, woody centers in the neck or with fresh sprouts.

Onions – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 143.488 Calcium mg 32.000 Vitamin C mg 10.240 Energy kcal 60.800 Iron mg 0.352 Thiamin mg 0.067 Energy kj 254.400 Magnesium mg 16.000 Riboflavin mg 0.032 Protein g 1.856 Phosphorus mg 52.800 Niacin mg 0.237 Fat g 0.256 Potassium mg 251.200 Pantothenic acid mg 0.170 Carbohydrate g 13.808 Sodium mg 4.800 Vitamin B-6 mg 0.186 Fiber g 2.880 Zinc mg 0.304 Folate mcg 30.400 Copper mg 0.096 Vitamin B-12 mcg 0.000 Manganese mg 0.219 Vitamin A IU 0.000 Selenium mcg 0.960 Vitamin A, RE mcg 0.000 Vitamin E mg 0.208

Peas
Green peas provide vitamins A, folate, potassium, protein and fibre.

Look for firm fresh, bright green pods.

Avoid flabby, wilted pods and any sign of decay

Peas, Green – Serving – 1 Cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 114.347 Calcium mg 36.250 Vitamin C mg 58.000 Energy kcal 117.450 Iron mg 2.131 Thiamin mg 0.386 Energy kj 491.550 Magnesium mg 47.850 Riboflavin mg 0.191 Protein g 7.859 Phosphorus mg 156.600 Niacin mg 3.030 Fat g 0.580 Potassium mg 353.800 Pantothenic acid mg 0.151 Carbohydrate g 20.967 Sodium mg 7.250 Vitamin B-6 mg 0.245 Fiber g 7.395 Zinc mg 1.798 Folate mcg 94.250 Copper mg 0.255 Vitamin B-12 mcg 0.000 Manganese mg 0.594 Vitamin A IU 928.000 Selenium mcg 2.610 Vitamin A, RE mcg 92.800 Vitamin E mg 0.566

Parsnips
Although available to some extent throughout the year, parsnips are primarily late-winter vegetables because the flavor becomes sweeter and more desirable after long exposure to cold temperatures, below 40 °F.

Look for parsnips of small or medium width that are well-formed, smooth, firm, and free from serious blemishes or decay.

Avoid large, coarse roots (which probably have woody, fibrous, or pithy centers) and badly wilted and flabby roots (which will be tough when cooked).

Parsnips – Serving – 1 Cup Slices

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 105.775 Calcium mg 47.880 Vitamin C mg 22.610 Energy kcal 99.750 Iron mg 0.785 Thiamin mg 0.120 Energy kj 417.620 Magnesium mg 38.570 Riboflavin mg 0.067 Protein g 1.596 Phosphorus mg 94.430 Niacin mg 0.931 Fat g 0.399 Potassium mg 498.750 Pantothenic acid mg 0.798 Carbohydrate g 23.927 Sodium mg 13.300 Vitamin B-6 mg 0.120 Fiber g 6.517 Zinc mg 0.785 Folate mcg 89.100 Copper mg 0.160 Vitamin B-12 mcg 0.000 Manganese mg 0.745 Vitamin A IU 0.000 Selenium mcg 2.394 Vitamin A, RE mcg 0.000 Vitamin E mg –

Peppers
Most of the peppers that you’ll find are the sweet green peppers, available in varying amounts throughout the year, but most plentiful during late summer. (Fully matured peppers of the same type have a bright red color.) A variety of colored peppers are also available, including white, yellow, orange, red, and purple.

Look for peppers with deep, characteristic color, glossy sheen, relatively heavy weight, and firm walls or sides.

Avoid peppers with very thin walls (indicated by lightweight and flimsy sides), peppers that are wilted or flabby with cuts or punctures through the walls, and pepper with soft watery spots on the sides (evidence of decay).

Peppers, Sweet, Green, Raw – Serving – 1 large (3 – 3/4″ long, 3″ dia)

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 151.192 Calcium mg 14.760 Vitamin C mg 146.452 Energy kcal 44.280 Iron mg 0.754 Thiamin mg 0.108 Energy kj 185.320 Magnesium mg 16.400 Riboflavin mg 0.049 Protein g 1.460 Phosphorus mg 31.160 Niacin mg 0.835 Fat g 0.312 Potassium mg 290.280 Pantothenic acid mg 0.131 Carbohydrate g 10.545 Sodium mg 3.280 Vitamin B-6 mg 0.407 Fiber g 2.952 Zinc mg 0.197 Folate mcg 36.080 Copper mg 0.107 Vitamin B-12 mcg 0.000 Manganese mg 0.190 Vitamin A IU 1036.480 Selenium mcg 0.492 Vitamin A, RE mcg 103.320 Vitamin E mg 1.132

Potatoes
For practical purposes, potatoes can be put into three groups, although the distinctions between them are not clear-cut, and there is much overlap.

“New potatoes” is a term most frequently used to describe those potatoes freshly harvested and marketed during the late winter or early spring. The name is also widely used in later crop producing areas to designate freshly dug potatoes, which are not fully matured. The best uses for new potatoes are boiling or creaming. They vary widely in size and shape, depending upon variety, but are likely to be affected by “skinning” or “feathering” of the outer layer of skin. Skinning usually affects only their appearance.
“General purpose potatoes” include the great majority of supplies, both round and long types, offered for sale in markets. With the aid of air-cooled storage, they are amply available throughout the year. As the term implies, they are used for boiling, frying, and baking, although many of the common varieties are not considered to be best for baking.
Potatoes grown specifically for their baking quality also are available. Both variety and area where grown are important factors affecting baking quality. A long variety with fine, scaly netting on the skin, such as the Russet Burbank, is commonly used for baking.

With new potatoes, look for firm potatoes that are free from blemishes and sunburn (a green discoloration under the skin). Some amount of skinned surface is normal, but potatoes with large skinned and discolored areas are undesirable. For general-purpose and baking potatoes, look for reasonably smooth, firm potatoes free from blemishes, sunburn, and decay.

Avoid potatoes with large cuts, bruises, or decay (they’ll cause waste in peeling) and sprouted or shriveled potatoes. Also avoid green potatoes. The green portions, which contain the alkaloid solanin, may penetrate the flesh and cause bitter flavor.

Potatoes (Flesh and Skin) – Serving – 1 Medium (2-1/4″ to 3″ dia.)

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 96.331 Calcium mg 8.540 Vitamin C mg 24.034 Energy kcal 96.380 Iron mg 0.927 Thiamin mg 0.107 Energy kj 403.820 Magnesium mg 25.620 Riboflavin mg 0.043 Protein g 2.525 Phosphorus mg 56.120 Niacin mg 1.810 Fat g 0.122 Potassium mg 662.460 Pantothenic acid mg 0.464 Carbohydrate g 21.936 Sodium mg 7.320 Vitamin B-6 mg 0.317 Fiber g 1.952 Zinc mg 0.476 Folate mcg 15.616 Copper mg 0.316 Vitamin B-12 mcg 0.000 Manganese mg 0.321 Vitamin A IU 0.000 Selenium mcg 0.366 Vitamin A, RE mcg 0.000 Vitamin E mg 0.073

Radishes
Radishes, available the year-round, are most plentiful from May through July. California and Florida produce most of our winter and spring supplies, while several Northern States provide radishes the rest of the year.

Look for medium-size radishes — 3/4 to 1 inch in diameter — that are plump, round, firm, and of a good, red color.

Avoid very large or flabby radishes (likely to have pithy centers). Also avoid radishes with yellow or decayed tops (sign of over-age).

Radishes – Serving – 1 Medium (3/4″ to 1″ dia.)

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 4.268 Calcium mg 0.945 Vitamin C mg 1.026 Energy kcal 0.900 Iron mg 0.013 Thiamin mg 0.000 Energy kj 3.780 Magnesium mg 0.405 Riboflavin mg 0.002 Protein g 0.027 Phosphorus mg 0.810 Niacin mg 0.013 Fat g 0.024 Potassium mg 10.440 Pantothenic acid mg 0.004 Carbohydrate g 0.162 Sodium mg 1.080 Vitamin B-6 mg 0.003 Fiber g 0.072 Zinc mg 0.013 Folate mcg 1.215 Copper mg 0.002 Vitamin B-12 mcg 0.000 Manganese mg 0.003 Vitamin A IU 0.360 Selenium mcg 0.032 Vitamin A, RE mcg 0.045 Vitamin E mg 0.000

Rhubarb
This highly specialized vegetable is used like a fruit in sweetened sauces and pies. Very limited supplies are available during most of the year, with best supplies available from January to June.

Look for fresh, firm rhubarb stems with a bright, glossy appearance. Stems should have a large amount of pink or red color, although many good-quality stems will be predominantly light green. Be sure that the stem is tender and not fibrous.

Avoid either very slender or extremely thick stems, which are likely to be tough and stringy. Also avoid rhubarb that is wilted and flabby.

Rhubarb – Serving – 1 Cup Diced

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 114.204 Calcium mg 104.920 Vitamin C mg 9.760 Energy kcal 25.620 Iron mg 0.268 Thiamin mg 0.024 Energy kj 107.360 Magnesium mg 14.640 Riboflavin mg 0.037 Protein g 1.098 Phosphorus mg 17.080 Niacin mg 0.366 Fat g 0.244 Potassium mg 351.360 Pantothenic acid mg 0.104 Carbohydrate g 5.539 Sodium mg 4.880 Vitamin B-6 mg 0.029 Fiber g 2.196 Zinc mg 0.122 Folate mcg 8.540 Copper mg 0.026 Vitamin B-12 mcg 0.000 Manganese mg 0.239 Vitamin A IU 122.000 Selenium mcg 1.342 Vitamin A, RE mcg 12.200 Vitamin E mg 0.244

Summer Squash
Summer squash includes those varieties, which are harvested while still immature, and when the entire squash is tender and edible. They include the yellow Crookneck, the large Straight neck, the greenish-white Patty Pan, and the slender green Zucchini. Some of these squash are available at all times of the year.

Look for squash that are tender and well developed, firm, and fresh in appearance. You can identify a tender squash, because the skin is glossy instead of dull, and it is neither hard nor tough.

Avoid stale or over mature squash, which will have a dull appearance and a hard, tough surface. Such squash usually have enlarged seeds and dry, stringy flesh. Also avoid squash with discolored or pitted areas.

Squash, Zucchini – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 118.147 Calcium mg 18.600 Vitamin C mg 11.160 Energy kcal 17.360 Iron mg 0.521 Thiamin mg 0.087 Energy kj 73.160 Magnesium mg 27.280 Riboflavin mg 0.037 Protein g 1.438 Phosphorus mg 39.680 Niacin mg 0.496 Fat g 0.174 Potassium mg 307.520 Pantothenic acid mg 0.103 Carbohydrate g 3.596 Sodium mg 3.720 Vitamin B-6 mg 0.110 Fiber g 1.488 Zinc mg 0.248 Folate mcg 27.404 Copper mg 0.071 Vitamin B-12 mcg 0.000 Manganese mg 0.157 Vitamin A IU 421.600 Selenium mcg 0.248 Vitamin A, RE mcg 42.160 Vitamin E mg 0.149

Fall Squash

Winter squash are those varieties, which are marketed only when fully mature. Some of the most important varieties are the small-corrugated Acorn (available all year-round), Butternut, Buttercup, green and blue Hubbard, green and gold Delicious, and Banana. Winter squash is most plentiful from early fall until late winter.

Look for full maturity, indicated by a hard, tough rind. Also look for squash that is heavy for its size (meaning a thick wall and more edible flesh). Slight variations in skin color do not affect flavor.

Avoid squash with cuts, punctures, sunken spots, or moldy spots on the rind. These are indications of decay. A tender rind indicates immaturity, which is a sign of poor eating quality in winter squash varieties.

Fall Squash – Serving – 1 cup (cubes)

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 122.892 Calcium mg 46.2 Vitamin C mg 15.4 Energy kcal 56.000 Iron mg .98 Thiamin mg .196 Energy kj 233.8 Magnesium mg 44.800 Riboflavin mg .014 Protein g 1.12 Phosphorus mg 50.4 Niacin mg .98 Fat g .14 Potassium mg 485.00 Pantothenic acid mg .560 Carbohydrate g 14.588 Sodium mg 4.2 Vitamin B-6 mg .216 Fiber g 2.100 Zinc mg .182 Folate mcg 23.800 Copper mg .091 Vitamin B-12 mcg 0.000 Manganese mg .0234 Vitamin A IU 476.00 Selenium mcg 0.780 Vitamin A, RE mcg 47.60 Vitamin E mg 0.364

Sweet Potatoes
Two types of sweet potatoes are available in varying amounts the year-round. Moist sweet potatoes, sometimes called yams, are the most common type. They have orange-colored flesh and are very sweet. (The true yam is the root of a tropical vine, which is not grown commercially in the United States.) Dry sweet potatoes have pale-colored flesh and are low in moisture. Most sweet potatoes are grown in the Southern tier and some Eastern States, in an area from Texas to New Jersey. California also is a major producer.

Look for firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay. Because they are more perishable than white potatoes, extra care should be used in selecting sweet potatoes.

Avoid sweet potatoes with worm holes, cuts, grub injury, or any other defects which penetrate the skin; this causes waste and can readily lead to decay. Even if you cut away the decayed portion, the remainder of the potato flesh may have a bad taste.
Decay is the worst problem with sweet potatoes and is of three types: wet, soft decay; dry, firm decay which begins at the end of the potato, making it discolored and shriveled; and dry rot in the form of sunken, discolored areas on the sides of the potato.
Sweet potatoes should not be stored in the refrigerator.

Sweet Potatoes – Serving – 1 Sweet Potatoe (5″)

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 94.692 Calcium mg 28.600 Vitamin C mg 29.510 Energy kcal 136.500 Iron mg 0.767 Thiamin mg 0.086 Energy kj 570.700 Magnesium mg 13.000 Riboflavin mg 0.191 Protein g 2.145 Phosphorus mg 36.400 Niacin mg 0.876 Fat g 0.390 Potassium mg 265.200 Pantothenic acid mg 0.768 Carbohydrate g 31.564 Sodium mg 16.900 Vitamin B-6 mg 0.334 Fiber g 3.900 Zinc mg 0.364 Folate mcg 17.940 Copper mg 0.220 Vitamin B-12 mcg 0.000 Manganese mg 0.461 Vitamin A IU 26081.900 Selenium mcg 0.780 Vitamin A, RE mcg 2607.800 Vitamin E mg 0.364

Tomatoes
Extremely popular and nutritious, tomatoes are in moderate to liberal supply throughout the year. Florida, California, and a number of other States are major producers, but imports supplement domestic supplies.
The best flavor usually comes from locally grown tomatoes produced on nearby farms. This type of tomato is allowed to ripen completely before being picked. Many areas, however, now ship tomatoes, which are picked right after the color has begun to change from green to pink.

If your tomatoes need further ripening, keep them in a warm place but not in direct sunlight. Unless they are fully ripened, do not store tomatoes in a refrigerator — the cold temperatures might keep them from ripening later on and ruin the flavor.

Look for tomatoes, which are smooth, well ripened, and reasonably free from blemishes.
For fully ripe fruit, look for an overall rich, red color and a slight softness. Softness is easily detected by gentle handling.
For tomatoes slightly less than fully ripe, look for firm texture and color ranging from pink to light red.

Avoid soft, overripe, or bruised tomatoes, and tomatoes with sunburn (green or yellow areas near the steam scar), and growth cracks (deep brown cracks around the steam scar). Also avoid decayed tomatoes, which will have soft, water-soaked spots, depressed areas, or surface mold.

Tomatoes, italian, ripe, raw – Serving – 1 Tomato

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 58.131 Calcium mg 3.100 Vitamin C mg 16.120 Energy kcal 13.020 Iron mg 0.279 Thiamin mg 0.037 Energy kj 54.560 Magnesium mg 6.820 Riboflavin mg 0.030 Protein g 0.527 Phosphorus mg 14.880 Niacin mg 0.389 Fat g 0.205 Potassium mg 137.640 Pantothenic acid mg 0.153 Carbohydrate g 2.877 Sodium mg 5.580 Vitamin B-6 mg 0.050 Fiber g 0.682 Zinc mg 0.056 Folate mcg 9.300 Copper mg 0.046 Vitamin B-12 mcg 0.000 Manganese mg 0.065 Vitamin A IU 386.260 Selenium mcg 0.248 Vitamin A, RE mcg 38.440 Vitamin E mg 0.236

Turnips

The most popular turnip has white flesh and a purple tope (reddish-purple tinting of the upper surface). It may be sold “topped” (with leaves removed) or in bunches with tops still on, and is available in some grocery stores most of the year.

Look for small or medium-size, smooth, fairly round, and firm vegetables. If sold in bunches, the tops should be fresh and should have a good green color.

Avoid large turnips with too many leaf scars around the top and with obvious fibrous roots.

Turnip – Serving 1 cup

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 119.431 Calcium mg 39.00 Vitamin C mg 27.300 Energy kcal 35.100 Iron mg 0.390 Thiamin mg 0.052 Energy kj 146.900 Magnesium mg 14.300 Riboflavin mg 0.039 Protein g 1.170 Phosphorus mg 35.100 Niacin mg 0.520 Fat g 0.130 Potassium mg 248.300 Pantothenic acid mg 0.260 Carbohydrate g 8.099 Sodium mg 87.100 Vitamin B-6 mg 0.117 Fiber g 0.910 Zinc mg 0.351 Folate mcg 18.850 Copper mg 0.111 Vitamin B-12 mcg 0.000 Manganese mg 0.174 Vitamin A IU 0.000 Selenium mcg 0.910 Vitamin A, RE mcg 0.000 Vitamin E mg 0.039

Watercress
Watercress is a small, round-leaved plant that grows naturally (or it may be cultivated) along the banks of freshwater streams and ponds. It is prized as an ingredient of mixed green salads and as a garnish, because of its spicy flavor. Watercress is available in limited supply through most of the year.

Look for watercress that is fresh, crisp, and that has a rich green color.

Avoid bunches with yellow, wilted, or decayed leaves.

Watercress – Serving – 1 Cup Chopped

NUTRITION

MINERALS

VITAMINS

Nutrient Units Grams  Nutrient Units Grams  Nutrient Units Grams Water g 32.337 Calcium mg 40.800 Vitamin C mg 14.620 Energy kcal 3.740 Iron mg 0.068 Thiamin mg 0.031 Energy kj 15.640 Magnesium mg 7.140 Riboflavin mg 0.041 Protein g 0.782 Phosphorus mg 20.400 Niacin mg 0.068 Fat g 0.034 Potassium mg 112.200 Pantothenic acid mg 0.105 Carbohydrate g 0.439 Sodium mg 13.940 Vitamin B-6 mg 0.044 Fiber g 0.510 Zinc mg 0.037 Folate mcg 3.060 Copper mg 0.026 Vitamin B-12 mcg 0.000 Manganese mg 0.083 Vitamin A IU 1598.000 Selenium mcg 0.306 Vitamin A, RE mcg 159.800 Vitamin E mg 0.340