Green Vegetables Nutrition – On Roasted Vegetables

Today on green vegetables nutrition we will talk about roasting vegetables – Pros, Cons and recipes. Some vegetables are perfect for roasting and it seems that god made them for that purpose only (It makes one wonder how come the toaster oven was invented so late in the human history… ). Some other vegetables are not too good roasted, and I do not only mean taste wise. Yes, there are dangers in the world of roasted food, in meats especially, but in vegetables too. Some materials turn carcinogenic once roasted, and we should be aware of these things when we choose what to put on our dinner plate. Slightly roasted Asparagus is a delicacy in flavour and in health levels, while roasting a potato, as popular as it is, is not exactly a treat for our body when it comes to health and balance.

Here is a list of the most common roasted vegetables you will find on our plate:

• Sweet potatoes
• carrots
• onion
• garlic
• squash
• yam
• zucchini
• tomato

Sure there are many more, but these are our favorite and I wanted to share (and we would love it if you would share your recipes and idea for roasted vegetables here on the comments area below).

Vegetables Nutrition – The pros and cons of roasted vegetables

While roasted vegetables offer a treat for the taste glands, some of them are simply not too good for us while others are great. As all the readers of Green Vegetables Nutrition know already, food is more than just an amazing fun and a treat for the body and spirit, but it is also a major factor in our health and stamina status, It is important to know how to treat certain vegetables and which ones are good for roasting.

The major pro in roasted vegetables is by far the flavor. It is usually better tasting than fresh vegetables, and it is easier to feed our kids with a roasted carrot than a fresh one for sure. Another amazing thing we can gain by roasting our vegetables is different nutrients. Tomato for example holds a very important nutrient that is available for the body only after it has been heated up. Of course that eating only cooked or roasted tomato is not the best idea, as we lose many other great things the tomato holds with in, but that specific ingredient is a bonus to the great taste of a roasted tomato, and that is definitely a pro.

Green Vegetables Nutrition – The cons of Roasted Vegetables

There are always two sides to everything in life (and usually even more), and it is true for roasted vegetables as well. As much as we try to stay positive here on green vegetables nutrition, it is still a place to share nutritional information and thus we cannot help it but sharing the cons as well as the pros. While we gain great flavor by roasting vegetables, we are also at risk of some issues. depending on the vegetable at hand, and at the status of our body and digestive system.

Many of us have heard before about how it is dangerous to eat the black off parts of fried and roasted things, but people do not seem to always take it so seriously. For one, the most roasted part is for some of us THE most delicious part of the meal, and it is usually for two main and totally different reasons:

• High sugar value
• Very bitter taste

Depending on the vegetable at hand, this burned part of the food will be either super-sweet or super bitter. The bitter lovers amongst us (the Heart type in Chinese medicine…) will have a hard time holding back from eating this part of the meal, and this is by far one of the most dangerous habits for you heart-types. Eating the burned end here and there is one thing, but having it as a habit throughout ones life time could is not so great, as it is just another one of the little things that can add up to encourage disease such as cancer.

The high sugar content of roasted vegetables such as sweet potato and yam makes them taste super great, and are really a treat. We all know very well that treats for the mouth are sometimes not such a treat for the body and our digestive system, and over eating this type of veggies after they have been roasted for a while will not do too well for our blood sugar levels, and over time can lead to different problems, the most common of them all being diabetes (which I have written about before on this page, mostly in connection with meat, and especially roasted beef). Diabetes is now so common, that statistics talk about 1 in 10 and for the new generation who are now kids or babies – they talk about 1 in 3.

So be aware and take care. Eat and enjoy roasted vegetables and allow yourselves the taste and fun of roasting and eating. But do it with the know how and awareness. As always, I set out to write post with the the thought in hand to give everything, and I end up over writing and making things too long for easy-reading…. So I have promised you roasted vegetables recipes, and I will deliver! It will simply be on the next article here, and I hope you enjoy and benefit this information about roasted vegetables here on green vegetables nutrition.