Guest
Vegetables. Often the most stereotypically heathy food group that we as people regularly consume. For ages humans have gathered and planted stalks and roots and entire civilizations have flourished on them. But does new science actually back this up or have we had the wool pulled over our eyes that this group of watered down salad fodders is more nutritious than we thought? Today we are breaking down each one's pros and cons and having them face off head to head with one another to see which ones should be in your salad bowls and which ones are better left in the ground. What I Would Change: There are two different types of Vitamin K, each with different uses. To my knowledge, only Vitamin K1 is found in plant sources. All nutrient data is pulled from the USDA's National Nutrient Database for Standard Reference. Introducing: Vegetables - 0:00 Artichoke - 2:23 Arugula - 3:20 Asparagus - 3:50 Beetroot - 4:39 Bell Pepper - 5:34 Bok Choy - 6:18 Broccoli - 6:56 Brussel Sprout - 7:52 Cabbage - 8:40 Carrot - 9:13 Cauliflower - 9:53 Celery - 10:25 Chili Pepper - 10:53 Collard Green - 11:50 Corn - 12:36 Cucumber - 13:26 Eggplant - 14:04 Endive - 14:50 Garlic - 15:24 Green Bean - 16:29 Jalapeno - 17:11 Kale - 17:47 Leek - 18:44 Iceberg Lettuce - 19:25 Romaine Lettuce - 19:56 Mustard Green - 20:25 Okra - 21:00 Onion - 21:39 Parsnip - 22:29 Peas - 22:59 Dill Pickle - 23:44 Potato - 24:22 Radish - 25:09 Spinach - 25:36 Sweet Potato - 26:59 Turnip - 27:50 Water Chestnut - 28:25 Watercress - 29:00 Conclusion - 29:39 #vegetables #fruitsandveggies #nutrition #nutritiontierlist #diet #vegetarian #vegan #weightloss
