On 27/09/2011 7:24 PM, Julie Bove wrote:
> > wrote in message
> ...
>> The question is a little ambiguous. It is accepted among many people that
>> natural colours are a good indicator of higher nutritional values, for
>> instance, most orange coloured vegetables are healthier than white. Sweet
>> potato is healthier than an ordinary white potato. Lots of
>> retinol/carotene for vitamin A.
>>
>> I eat a lot of orange coloured vegetables, lots of green, lots of yellow,
>> lots of red/mauve (beets) but not much in the way of white. I try to avoid
>> all food that has any form of artificial colouring added.
>
> Why can't you eat white? What does it do to you? I have no problem with
> bean spouts. I do love radishes but they give me weird dreams. Cauliflower
> is a goitrogen. Would you call potatoes white? I like rutabagas and
> turnips. Also jicama. But are those white? Or just white inside? Fennel
> is good. I don't care for parsnips. What else is white?
>
>


I eat low carb - not Atkins nonsense - just try to avoid what are often
referred to as "empty" carbs. Many (not all) vegetables with high carb
content and low nutritional value are white. It is a simple indicator.
There are generally more nutrients in coloured vegetables. There is
however a new type of potato that has been recently developed that is
very high protein. Although I have read a lot of press releases about
it, I have yet to get my hands on it. (I have a permaculture garden and
grow all my own vegetables.) I do eat a lot of cauliflower, but mine are
a pale creamy yellow, not white. I use it to replace pasta in many dishes.