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Old 05-06-2007, 01:49 PM   #1
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Colorful foods

I've been cooking stuff that's colorful like Peruvian potato, maroon carrot, etcetera.
'cept often my colorful veggies either fade or their core is what a veggie usually is- like my carrots- they were orange when i sliced them. only 'bout 1/5 of them was maroon. these colorful veggies- i cook them because they contrast while plating, & also because they seem healthier.
is their nutrition value noteworthily more than regular items.

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Old 06-12-2007, 05:39 AM   #2
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Luvs, I learned when I was a kid that the more color a food has, the more nutrition as a general rule. Obviously, not always true. But a sweet potato has more nutrition than a white one, a dark green leaf more than a pale one. Mom taught me to put as many colors on a plate as possible, the more colors the more rounded your nutrition. There must be someone out there who actually knows if there is science behind this old wives' tale.
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Old 06-12-2007, 11:31 AM   #3
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While I fully admit that I don't know the exact "science" behind it, it IS true that "colorful" vegetables have more nutrition than pale ones.
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Old 06-12-2007, 12:16 PM   #4
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it`s more a rule of Thumb, not to be taken as an Absolute.

when taken that way, it`s quite true.
for Veg anyway.
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Old 06-18-2007, 04:20 PM   #5
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thanks, guys. figure i'll keep consuming 'em 'em if thier healthy.
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Old 06-18-2007, 04:23 PM   #6
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elf, just saw your posting fixins- you're a dear.
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