White Vegetables Are The New Green
25 Jun 2013 --- Boldly colored fruits and vegetables have long received all the attention, however, a recent paper out of Purdue University published in Advances in Nutrition and featured in the June issue of Food Nutrition & Science highlights the nutritional benefits of white vegetables, particularly the plain white potato.
According to the study pale produce such as potatoes, parsnips, onions, cauliflower, turnips, rutabagas, mushrooms and more contain vital and much needed nutrients for the body, including protein, dietary fiber, potassium, and magnesium.
"Turns out, pale veggies can help make up nutrient shortfalls in our diets," says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report. "This provides another merchandising opportunity for produce managers at grocery stores who can help customers understand the importance of all the vegetable colors."
Also this month, information about the new International Food Information Council (IFIC) Foundation's comprehensive resource titled, Food Biotechnology: A Communicator's Guide to Improving Understanding, 3rd Edition. The Guide, created for consumers and food industry insiders will help demystify the myriad of issues surrounding food biotechnology.
"The topic of food biotechnology can be complex and emotional," says Lempert. "Clear communication is important, especially for leaders in the food, agricultural, nutrition and health communities."
The June issue also features a story about the Food Recovery Network. Started by college students, the program recovers uneaten food on campuses that would be otherwise thrown out and delivers it to nearby shelters and food banks. Since 2011, the Food Recovery Network has recovered over 120,000 pounds of food, equivalent to 96,000 meals. That's enough to feed a family of four, three meals a day for 19 years.
Other stories in the June issue of Food Nutrition & Science include healthy oils, menu labeling and an interview about sustainability with Califa Farms.
