12 Facts about Your Christmas Vegetables

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Christmas is such a festive time and occasions like these beg for a grand meal.

A good Christmas feast always includes vegetables. In this article, we will introduce some fun new facts about all those Christmas veggies that would just spice up your eating experience.

Let’s begin.

1) Genetic Disposition to Brussels sprouts:

If you don’t like eating Brussels sprouts because you think they taste bitter that is probably because of your genes. A particular gene TAS2R38 causes increased bitterness of glucosinolates present in Brussels sprouts thus making it impossible for you to eat.

2) Color of Carrots:

Did you know that carrots used to be white and purple in color? Shocking, right? The color genes in them evolved with time thus giving us the orange-colored carrots we now know and love.

4) Vegetables have anti-cancer characteristics:

Christmas meals almost always include a side of boiled vegetables. But boiling vegetables has a detrimental effect on the anti-cancer properties vegetable possesses. Instead of boiling them the next time, try stir-frying them for a change with healthy oils.

5) Vitamin A in carrots can give you night vision:

Carrots are a known source of getting your daily vitamin A intake. If your body is deficient in vitamin A it can cause night blindness. So load up on these eye-savers this Christmas.

6) Anti-oxidant characteristics of Brassicas:

Brassicas (broccoli) contain glucosinolates which then convert to defense compounds (with the help of enzymes) possessing anti-oxidant properties.

7) The colder the parsnips, the sweeter they are:

Parsnips become sweeter when stored in the cold as the carbs in them convert to sugars. They are also rich sources of vitamin C, K, fibers, and potassium.

8) Peas and Beans can fertilize soil:

Not only are they good for your body but if you are a garden addict this can work wonders for your soil. They have Rhizobium which can fertilize the soil and fix atmospheric nitrogen.

9) Root parsley to replace carrots and parsnips:

Want the combined flavor of both of these in your mouth? Try root parsley to not only enjoy the amazing flavor but also the benefits of both carrots and parsnips.

10) Crossbreeding of Brassicas:

Brassica Oleracea like broccoli, cabbage, Brussels sprout, cauliflowers can be cross-bred to produce more beneficial forms and versions of them.

11) Vegetable genetic improvement network:

The University of Warwick is currently working on this. Their goal is to produce better quality brassicas using lesser artificial help like fertilizers etc.

12) International Collection of Seeds:

Warwick Crop Centre in Wellesbourne has one of the largest collections of seeds. They are made available on request to researches.

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