What part of silverbeet can you eat

One cup of red leaf lettuce contains 9 milligrams of calcium, it also contains iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese and selenium, thiamine, riboflavin, niacin, pantothenic acid, vitamin B-6, folate, choline, beta-carotene, vitamin A, lutein and vitamin K. Although paler in colour than other leafy greens, this cruciferous vegetable is a great source of vitamin C, as well as fibre, potassium, and other nutrients.

Cabbage also has the fewest calories and least fat of any vegetable. Cabbage can lower your cholesterol, especially if steamed. The fibre in cabbage binds with bile acids which are then more easily eliminated, lowering your cholesterol levels. Cabbage in general, but Savoy cabbage in particular, is an especially good source of sinigrin, which has been identified as a cancer-preventative in relation to bladder, colon and prostate cancer. Bok Choy is a low carb vegetable packed with both vitamin A and C.

Bok Choy is antioxidant rich, especially beta carotene which benefits eye health. It has lots of vitamin A, C and K, in fact one cup of bok choy contains about half your daily requirements of each of these vitamins.

It is also rich in folate and vitamin B6. For those who don't eat dairy products, bok choy is an important source of calcium, which helps prevent osteoporosis and aids in controlling blood pressure. This would be important on a low salt or sodium diet. Spinach is a very versatile green and can be eaten both raw or cooked as the leaves are very tender. Spinach also has a different nutritional profile to silverbeet, containing more calcium and beta-carotene, around a third more iron, and folate.

According to In Season, a cookbook from the editors of Fine Cooking, beets are ideal for salads, side dishes and soups. The entire plant is edible.

Despite being rich in fibre and vitamin C, this popular nightshade vegetable can actually have harmful effects on your health. Thanks to their significant seed count, tomatoes contain a large number of lectins which can trigger digestive issues if protein binds to the stomach wall.

You can eat beets raw and reap all the health benefits. Not only can you eat raw beet flesh — or try it dried, pickled, roasted or juiced — but beet leaves are also edible as a salad green. However, spinach can turn bitter once it wilts. Silverbeet tastes best after cooking, since it is somewhat tough to be used raw as its leaves feature a bitter taste and rough texture.

It also contains riboflavin and folate and minerals such as potassium which helps to regulate blood pressure and manganese involved in the regulation of brain and nerve function. Table of Contents. Collard Greens. Collard greens are a staple of southern American cooking, and are finally starting be embraced by the rest of the country.

Turnip Greens. Mustard Greens. Beet Greens. Broccoli Rabe. Use dark, green lettuce for salads in place of raw spinach. Replace regular spinach with Chinese spinach. Use Swiss chard or beet greens in recipes that call for spinach. Try turnip greens or kale to replace spinach.

Use escarole or sorrel instead of spinach. If you need a substitute for Swiss chard there are some very suitable alternatives: Use equal amounts of:. Mature spinach. OR — Mustard greens.

OR — Large bok choy. Wash the silverbeet leaves to remove trapped dirt and cut the stems about 5cm from the leaves. To remove the white stems, use a sharp knife to cut along either side. Reserve for a pie filling or frittata.

To cut the silverbeet leaves, stack the leaves on top of each other, then slice them crossways. Kale Chips. As he likes cooking but not silverbeet, I may have mixed success! Skip to content. Jump To Recipe. Continue to Content. Instructions In a large pot on medium heat, place all ingredients but the cashews and nutritional yeast and place the lid on fully. Let the steam wilt the silverbeet down, stirring occasionally.

After a couple of minutes, pour boiling water into the pot. Bring to a boil and then reduce to a simmer. It will be ready once the potato is cooked. Poke a fork or knife through it and it should go through easily. It should take about 20 minutes. While that cooks, pour some of the boiled water over the cashews for them to soften before you add them to the blender. Once the veggies have cooked, add all ingredients carefully to a blender and add the cashews drain the water first from soaking them and the nutritional yeast.

Blend until smooth. Serve with some additional cracked pepper, a drizzle of olive oil and some parsley.

Did you make this recipe? Instructions In a large pot on medium heat, add the olive oil, onion and garlic and saute for a couple of minutes. Bring a separate pot of water to a boil and add a pinch of salt. Add the pasta and cook until al dente and drain.

Mine took 11 minutes. Follow your packet instructions. Add the can of diced tomatoes to the onions and garlic and fill half the can with water and add that to the pot as well.