#4. Turnips
Despite its artistic coloring, this bulb-like root vegetable usually goes unnoticed by shoppers until the autumn and winter months when it is used in stews. Turnips provide healthy amounts of fiber, manganese, vitamin B5, copper, folic acid and vitamin C. They also pack a nutritional punch with doses of potassium, niacin, magnesium and thiamine. Low in calories, turnips are a good replacement for starchy potatoes. Turnips are great raw, baked, mashed, or sliced into fries and baked.
#5. Okra
Okra is another oddball, often-overlooked veggie -- especially outside the southern part of the United States, where it has more availability and popularity. Okra can feel slimy, and this may contribute to its “ick” factor for many. However, in soups or stews such as gumbo, it is a winner. Okra offers high levels of potassium, magnesium, vitamins A and C, fiber, and protein. It is also a great source of folate and an excellent, low-calorie and highly tasteful addition to many recipes or can be prepared alone for a healthy side dish.
When planning your weekly menu, remember that incorporating a variety of vegetables is important for avoiding boredom while also ensuring you receive the nutrients your body needs. Try many different-colored veggies and experiment with new recipes. If you attempt one eggplant recipe and it isn’t a favorite, try another recipe next week. Enjoy!