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THE BETA SWITCH: THE NEW STUBBORN FAT SOLUTION FOR WOMEN
Dinosaur kale is the common name for the kale variety known as Lacinato or
Tuscan kale. It features dark blue-green leaves that have an embossed texture. It
has a slightly sweeter and more delicate taste than curly kale.
Turnips
The most common type of turnip is white-skinned
apart from the upper purple area, which protrudes
above the ground. The turnip leaves themselves are a
common side dish in south-eastern US cooking. Both
leaves and root have a pungent flavor similar to raw
cabbage or radishes that reduces after cooking.
The turnip’s root is high in vitamin C and its green
leaves are a good source of vitamin A, folate, vitamin
C, vitamin K, and calcium.
Another common type of turnip is the Kohlrabi a.k.a.
German Turnip. The taste and texture of kohlrabi are similar to those of a broccoli
stem but milder and sweeter. Kohlrabi can be eaten raw as well as cooked.
Radishes/Daikon
This plant comes in several varieties, though the most common in North America
is the oval, red-skinned version. You might also like to use daikon, an oriental
version that looks like a cross between a white carrot and a turnip.
Regular radishes can be found in most grocery stores, while daikon is primarily
sold in Oriental specialty markets. Ordinary radishes are a great source of vitamin
C and are rich in minerals like sulfur, iron, and iodine. Daikon is even better as a
source of vitamin C, potassium, magnesium, and folate as well as sulfur, iron, and
iodine.
Water Cress
Watercress contains plenty of vitamins and minerals and is considered one of our
natural super foods. Watercress contains significant amounts of iron, calcium, and
folic acid, in addition to vitamins A and C.
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