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An animal protein plus a tuber vegetable and generous leafy greens serve for a potassium-packed meal,” says Parris. She says a 3-ounce chicken breast has 300 mg of potassium. Beets
Leafy greens like spinach, kale, collard greens and Swiss chard are loaded with fiber, potassium and vitamin K, all of which contribute to better heart health. Potassium helps regulate blood ...
Plus, they’re a good source of vitamins and minerals including magnesium, potassium, vitamin C, iron, copper and manganese. ... “Stocking up on frozen vegetables is a great way to make quick ...
The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in early spring and fall. [citation needed] "The plant is rich in minerals and vitamins with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions.
The parsnip (Pastinaca sativa) is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts.