Pale foods can be nutritious too

 baked parsnip fries

We've all heard the mantra from health professionals: for optimal nutrition, eat brightly colored foods. Dark green, vivid orange, deep purple - all of these rich colors are associated with foods high in vitamins and beneficial compounds. Despite this correlation, many pale foods are healthy, too. The Toronto Globe and Mail explains, discussing five colorless foods that are good for you.  

One of these foods, the potato, was maligned for many years as too starchy to be healthy. However, potatoes contain a multitude of vitamins and minerals, including vitamin C, B6, folate, potassium, and magnesium. And, if you eat cooled or reheated potatoes, the starches become resistant to digestion, reducing their glycemic index. Plus, studies have shown that potatoes will keep you feeling full longer than many other foods. 

Another food with little color, the parsnip, contains disease-fighting phytochemicals and nutrients, including the anti-cancer and inflammation-fighting compound falcarinol. Onions, mushrooms, and bananas round out the five colorless foods that possess a surprising amount of nutritional value. 

Photo of Baked parsnip fries with creamy balsamic reduction dip from Averie Cooks by Averie Sunshine

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