Benefits of Vegetables

Eating Veggies on Low Carb

List of non-starchy vegetables
I just wish there were a universal standard and everyone agreed what the nutrition data was. Strawberries This red, juicy fruit has a soft, seedy skin, allowing easier absorption of pesticides. I like your selective responses Tasha. Why Do Facts Fail? Department of Agriculture and the U. Eggplant Its thick skin provides a natural defense against chemicals, pests, and diseases. It helps us digest food without expending huge amounts of energy.

Dirty: Celery

List of vegetables

Here are a few commonly held opinions:. Red and green leaf lettuce may be a better choice for your guinea pig, especially if they are prone to stones. Fruit give sparingly, refer to the nutrition chart for sugar content Berries are generally lower in sugar than many fruits:.

You may not be able to add forages to your pigs diet, but they are a welcome addition for those of us who can. Grass is a major part of my pigs' diet, especially in spring and fall when it is most plentiful and tasty. I try to provide some grass every day but take a break when there is snow cover. Add these greens to raw salads, stir-fries or soups. Before starting her writing career, Tanya Brown worked as an eighth-grade language arts teacher.

She also has a background in nursing, with extensive experience in urology, neurology and neurosurgery clinics. Skip to main content. Lettuces Dark green lettuces include romaine, green leaf, arugula and butterhead. Cruciferous Leafy Greens Kale, mustard greens, collard greens, cabbage and broccoli are cruciferous leafy greens. Spinach and Swiss Chard Swiss chard and spinach are vibrant leaves with bold colors. Edible Green Leaves Dandelion, red clover, plantain, watercress and chickweed are edible green leaves.

References 3 Center for Young Women's Health: Resources 1 The Daily Green: About the Author Before starting her writing career, Tanya Brown worked as an eighth-grade language arts teacher.

Photo Credits green vegetables image by Steve Lovegrove from Fotolia. Because the fruits are harvested when still immature, they bruise and scratch easily. Handle with care and use immediately after picking.

Be careful when picking summer squash, as the leafstalks and stems are prickly and can scratch and irritate unprotected hands and arms.

Use a sharp knife or pruning shears to harvest and wear gloves if possible. Some gardeners also pick the open male and female blossoms before the fruits develop. Especially the female blossoms, with tiny fruit attached, are a delicacy when dipped in a batter and fried. Cucumber beetles attack seedlings, vines and both immature and mature fruits. They can be controlled with a suggested insecticide applied weekly either as a spray or dust. Be alert for an infestation of cucumber beetles in early September because these beetles can damage the mature fruits.

For more information on cucumber beetles, see our feature in the Bug Review. Squash bugs attack vines as the fruit begin to set and increase in numbers through the late summer, when they can be quite damaging to maturing fruit. They hatch and travel in groups, which seem to travel in herds until they reach maturity.

Using the proper insecticide when the numbers of this pest are still small minimizes damage. For more information on squash bugs, see our feature in the Bug Review. Summer squash varieties can cross with one another, with acorn squash and with jack-o'-lantern pumpkins. Cross-pollination is not evident in the current crop, but the seed should not be sown for the following year. Summer squash does not cross with melons or cucumbers. Most people harvest summer squash too late. Like winter squash, summer squash is an edible gourd.

Unlike winter squash, it is harvested at the immature stage. Ideally, summer squash should be harvested at 6 to 8 inches in length. Pattypan and scallopini are ready when they measure about 3 to 4 inches in diameter or less. Tiny baby squash are delicious too. Large rock-hard squashes serve a better purpose on the compost heap than in the kitchen.

Cut the squash from the vine using a sharp knife or pruning shears to avoid damaging the plant. Summer squash vines are very prolific, the more harvest the greater the yield. The most important characteristic to remember is that summer squash is best when immature, young and tender. In this section, summer squash varieties will be limited to zucchini, yellow squash crooked and straight , pattypan which is also call scalloped and scallopini.

Because summer squash is immature, the skin is very thin and susceptible to damage. The average family only needs to plant one or two of each variety. To store summer squash, harvest small squash and place, unwashed in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. As with most vegetables, water droplets promote decay during storage. The storage life of summer squash is brief, so use within two to three days.

Squash blossoms are edible flowers, raw or cooked. Both summer and winter squash blossoms can be battered and fried in a little oil for a wonderful taste sensation. Harvest only the male blossoms unless the goal is to reduce production.

Male blossoms are easily distinguished from the female blossoms. The stem of the male blossom is thin and trim. The stem of the female blossom is very thick. At the base of the female flower below the petals is a small bulge, which is the developing squash. Always leave a few male blossoms on the vine for pollination purposes.

There are always many more male flowers than female. Harvest only the male squash blossoms unless you are trying to reduce production. The female blossom can be harvested with a tiny squash growing at the end and used in recipes along with full blossoms.

Use the blossom of any variety of summer or winter squash in your favorite squash blossom recipe. Use pruning shears or a sharp knife to cut squash blossoms at midday when the petals are open, leaving one inch of stem. Gently rinse in a pan of cool water and store in ice water in the refrigerator until ready to use. The flowers can be stored for a few hours or up to 1 or 2 days. If you've never eaten squash blossoms, you are in for a treat.

A recipe for Stuffed Squash Blossoms is in the recipe portion of this section. Because summer squash is immature, they are considerably lower in nutritional value than their winter counterparts. Generally, there is little variation in nutritional value between varieties. The peel is where many of the nutrients hide, so never peel summer squash. Calories 16 Protein 1.

Summer squash can be grilled, steamed, boiled, sauteed, fried or used in stir fry recipes. They mix well with onions, tomatoes and okra in vegetable medleys. Summer squash can be used interchangeably in most recipes. Tiny baby squash can be used as appetizers, or left whole and sauteed with other vegetables. Don't waste male squash blossoms by leaving them in the garden. If you do not have the time or inclination to prepare them separately, toss them in the salad bowl or add to any squash preparation.

Canning is not recommended because the tender summer squash will simply turn to mush during processing, unless you are making pickles.

Zucchini can be substituted for cucumbers in some pickle recipes.

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