Vegetables – Ashley Family Produce

Mustard Greens

DavidAshley — Sat, 21 Dec 2019 20:18:24 +0000

Mustard Greens are packed with fiber, vitamins, minerals and protective antioxidants, including glucosinolates and polyphenols, yet because of their slimming calorie count, mustard greens nutrition-to-calorie ratio makes them one of the most nutrient-dense foods on the planet.

Collard Greens

DavidAshley — Sat, 21 Dec 2019 20:09:42 +0000

Not only do collard greens supply good doses of protein, fiber, calcium and iron, but the leafy green vegetables also provide more impressive amounts of other key vitamins and minerals. Cooked collard greens don’t need to be limp and dull; prepared correctly, collard greens can be tasty in addition to being nutritious.

Turnip Greens

DavidAshley — Sat, 21 Dec 2019 19:35:12 +0000

Turnip greens are dark-green leafy tops of the plant turnip. The greens indeed hold more nutrition profile than the vegetable tuber itself concerning vitamins, minerals, and health-benefiting antioxidants. Turnip tops carry more vitamins and minerals than that of the vegetable tuber itself. Besides, the leafy tops are very low in calories; carrying of just 32 calories per 100 g.
Like kale and mustard greens, turnip tops are quite compact regarding nutrition profile of vitamins and minerals and health benefiting antioxidant properties.

Okra

DavidAshley — Mon, 08 May 2017 04:39:13 +0000

Okra, also known as gumbo or ladies’ fingers, is a warm-season vegetable. It is a good source of minerals, vitamins, antioxidants, and fiber. It contains a sticky juice that people use to thicken sauces.

Bell Peppers-

DavidAshley — Sat, 19 Mar 2016 08:28:48 +0000

Peppers can be red, yellow, green or orange – some are even white or purple! If you don’t like the way one colour tastes, you might like another. The green ones are less sweet – red peppers are actually ripened green peppers.

Egg Plant

DavidAshley — Sat, 19 Mar 2016 08:22:53 +0000

Most aubergines are teardrop-shaped and have a glossy purple skin. On the inside, they are spongy and creamy white. Aubergines grow on bushes and are really fruits – although you wouldn’t want to eat them raw. Australians and Americans call it eggplant because some types look a bit like large eggs!

Squash

DavidAshley — Sat, 19 Mar 2016 08:01:38 +0000

Squash is large and pear-shaped with a golden-brown to yellow skin. We don’t eat the skin and seeds, only the flesh. The flesh is really hard when it is raw but it turns soft and sweet when it is cooked. It can be roasted, pureed, mashed or used in soups or casseroles. It is a good source of beta-carotene, which is turned into vitamin A in the body. Beta-carotene gives the flesh its bright orange colour.

Onions- Vidalia Sweet Onions

DavidAshley — Sat, 19 Mar 2016 02:45:58 +0000

Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them. Onions are a nutrient-dense food, meaning that they are high in vitamins, minerals, and antioxidants while being low in calories.