I don’t know why Mel Magazine chose to write about and rank 18 veggies from Asparagus to Blooming Onions (in this article), as if there aren’t any decent vegetables between straight corn and a breaded, fried onion. But it’s good to get veggie encouragement.
I’ve been reading Michael Pollan’s Omnivore’s Dilemma, and his discussion of corn growth and consumption is spot on with this article. Although there are hundreds of veggies left off the list, I think.
1. Asparagus: “This tasty green stalk comes in first place on my vegetable ranking,” Friedman says. “Asparagus is a great source of vitamin K, which helps with blood clotting and building strong bones.” Friedman also mentions that asparagus provides vitamin A (which prevents heart disease), vitamin C (which supports the immune system), vitamin E (which acts as an antioxidant) and vitamin B6 (which, like vitamin A, also prevents heart disease).