A Lighter Shade of Pale

     Remember all those recommendations from health experts telling us to eat colorful fruits and vegetables?  Well Purdue University professor Connie Weaver contends that by overlooking pale produce we are missing out on something.

photograph by Kang Kim

 



     Mushrooms, parsnips, onions, cauliflower and potatoes are an amazing source of fiber, magnesium and other crucial nutrients.  Ms. Weaver states that a potato actually contains more potassium than a banana.  And they are top shelf for nutritional value per penny in the produce aisle.

     So now as the leaves around us are turning color, think pale in the kitchen!