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  • 5/10/2009

Vegetable Toppings

vegetable toppings


Show Restraint!

Corn:There are too many nutritionally superior vegetables at the salad bar to invest the calories on corn. Corn isn't a definite no, but if you choose to use, make it a sparing amount.


Green peppers:

They only have half the vitamin C as their red and yellow counterparts. If the other versions are available, what's the point of going green?

Eat These Instead!

Beets:The scarlet crusaders help to lower blood pressure, maintain your memory, and fight cancer.


Red or Yellow Peppers:

As said above, they have twice the amount of vitamin C as green peppers. Think of it this way: the more colorful your salad, the grater variety of nutrients you'll take in.


Vitamin C, fiber, calcium, and few calories. Need we say more?

broccoli florets

Alfalfa Sprouts

These feathery salad additions have a cache of vitamins unrivaled by nearly anything else you can put in your body. Get in the habit of topping off your salad with these.

Broccoli, Vitamin C, fiber, calcium, and few calories.


Throw some on for lycopene, which has been linked to reduced risk of cancer and heart disease. Tomatoes also provide vitamins A, C, and K.


You'll love them for their sweet crunch and their vision-boosting beta-carotene.

tomatoes and carrots

Other links:

5 Reasons to Have Salads

Mediterranean diet tackles dementia 

Olive’s skin, a new chemo preventive agent 

Fruits, Veggies May Strengthen Bones

Carrots: Nutritional Heroes

Garlic prevent Cancer

the merits of the lemon

Eat A Variety of Foods

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