Lately, there's been a large emphasis on functional foods in the media. Dietitians are preaching "Eat the Rainbow," meaning one should incorporate fruits and vegetables of all colors into the diet in order to diverse antioxidant consumption. This article goes out to the white produce who is too often overlooked. Don't discount onions, garlic, cauliflower, parsnips, and mushrooms- they might not be colorful but are great sources of nutrients!
For more on white produce, check out this informative video by Jill Weisenberger, RD.
Let's focus on mushrooms for a bit. Technically a fungus, mushrooms provide many of the nutritional benefits of produce and also have attributes in common with meat. This makes them extremely versatile in recipes. Mushrooms can be eaten raw or cooked into a favorite dish. They make a great beef substitute because of their "meaty" texture. Mushrooms are low in calories and sodium, fat-free, and are rich in selenium, potassium, riboflavin, niacin, and vitamin D.