Brown/White Vegetables

Brown and white vegetables such as mushrooms, cauliflower, garlic, leeks, onions, daikon radish, parsnips, and white potatoes get their beige, neutral, and/or brown hue from phytonutrients such as:

• Flavones– full of antioxidant and anti-inflammatory properties
• Allicin-anti-bacterial and anti-viral properties

Explore here to find recipes for brown and white vegetables as well as other helpful information about these colored vegetables over time!