Vegetable Toppings
Show Restraint!
Corn:There are too many nutritionally superior vegetables at the salad bar to invest the calories on corn. Corn isn't a definite no, but if you choose to use, make it a sparing amount.
Green peppers:
They only have half the vitamin C as their red and yellow counterparts. If the other versions are available, what's the point of going green?
Eat These Instead!
Beets:The scarlet crusaders help to lower blood pressure, maintain your memory, and fight cancer.
Red or Yellow Peppers:
As said above, they have twice the amount of vitamin C as green peppers. Think of it this way: the more colorful your salad, the grater variety of nutrients you'll take in.
Broccoli:
Vitamin C, fiber, calcium, and few calories. Need we say more?
Alfalfa Sprouts
These feathery salad additions have a cache of vitamins unrivaled by nearly anything else you can put in your body. Get in the habit of topping off your salad with these.
Broccoli, Vitamin C, fiber, calcium, and few calories.
Tomatoes:
Throw some on for lycopene, which has been linked to reduced risk of cancer and heart disease. Tomatoes also provide vitamins A, C, and K.
Carrots:
You'll love them for their sweet crunch and their vision-boosting beta-carotene.
Other links:
5 Reasons to Have Salads
Mediterranean diet tackles dementia
Olive’s skin, a new chemo preventive agent
Fruits, Veggies May Strengthen Bones
Carrots: Nutritional Heroes
Garlic prevent Cancer
the merits of the lemon
Eat A Variety of Foods
