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This is meant to account for not only the vegetables that you like to eat, but also like to cook, so as a result you eat them more than any other vegetables. Of course this only applies to you if you cook your own food a lot.
And also, do you think you are getting enough nutrition if you mainly eat those few vegetables for long term? (not counting protein or carbs, just with regard to vegetable part)
I think I cook zuccini/squash, eggplant, bell peppers, tomatoes a lot because they are easy to wash, cut, and cook, and I won't be tired of the dishes made from them.
But I don't think I'd get enough nutrition from them since I'd be lacking leafy vegetables.
We constantly change what types of vegetables we eat due to seasonal availability. Right now, we're enjoying leafy greens, Brussel's sprouts, cabbages, root veggies, winter squashes, and plenty of dried beans.
Mostly brussel sprouts, kale, broccoli, squash, sweet potatoes, asparagus, cauliflower, mushrooms, zucchini, and carrots. Those are my weekly staples but in the summer we rotate in other farmers market items like tomatoes, peas, cucumbers, etc. I think it's diverse enough that I'm not overly concerned but we could probably be a little more varitey in the winter.
This is meant to account for not only the vegetables that you like to eat, but also like to cook, so as a result you eat them more than any other vegetables. Of course this only applies to you if you cook your own food a lot.
And also, do you think you are getting enough nutrition if you mainly eat those few vegetables for long term? (not counting protein or carbs, just with regard to vegetable part)
I think I cook zuccini/squash, eggplant, bell peppers, tomatoes a lot because they are easy to wash, cut, and cook, and I won't be tired of the dishes made from them.
But I don't think I'd get enough nutrition from them since I'd be lacking leafy vegetables.
We eat whatever vegetables look good the day we go to the market, fresh first, then frozen and I get canned peas but I like peas and will snack on them at times.
Mushrooms, eggplant, zucchini, okra, tomatoes, savoy/white/red/cabbage, Lima beans, red beets incl. leaves, sorrel, asparagus, rainbow peppers, leek, kohlrabi...
I also cook some ethnic veggies like noples (seasonally), goya, nagaimo, bok choy, string beans, lotus root...
In summer, corn and tomatoes are our favorites. Also cook asparagus a lot in season and broccoli year round. Canned green beans ear round. DH doesn't like "squeaky" (fresh) green beans.
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