Parsnips vs Potatoes – Which is Healthier?
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Our Verdict
When comparing parsnips to potatoes, we picked the parsnips.
Why?
To be more specific, we’re looking at russet potatoes, and in both cases we’re looking at cooked without fat or salt, skin on. In other words, the basic nutritional values of these plants in edible form, without adding anything. With this in mind, once we get to the root of things, there’s a clear winner:
Looking at the macros first, potatoes have more carbs while parsnips have more fiber. Potatoes do have more protein too, but given the small numbers involved when it comes to protein we don’t think this is enough of a plus to outweigh the extra fiber in the parsnips.
In the category of vitamins, again a champion emerges: parsnips have more of vitamins B1, B2, B5, B9, C, E, and K, while potatoes have more of vitamins B3, B6, and choline. So, a 7:3 win for parsnips.
When it comes to minerals, parsnips have more calcium copper, manganese, selenium, and zinc, while potatoes have more iron and potassium. Potatoes do also have more sodium, but for most people most of the time, this is not a plus, healthwise. Disregarding the sodium, this category sees a 5:2 win for parsnips.
In short: as with most starchy vegetables, enjoy both in moderation if you feel so inclined, but if you’re picking one, then parsnips are the nutritionally best choice here.
Want to learn more?
You might like to read:
- Why You’re Probably Not Getting Enough Fiber (And How To Fix It)
- Should You Go Light Or Heavy On Carbs?
Take care!
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Pomegranate vs Cherries – Which is Healthier?
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Our Verdict
When comparing pomegranate to cherries, we picked the pomegranate.
Why?
In terms of macros, pomegranate is slightly higher in carbs, and/but 4x higher in fiber. That’s already a good start for pomegranates. Lest we be accused of cherry-picking, though, we’ll mention that pomegranate is also slightly higher in protein and fat, for what it’s worth—which is not a lot. As with most fruits, the protein and fat numbers are low importance next to the carb:fiber ratio.
When it comes to vitamins, pomegranate has more of vitamins B1, B2, B5, B6, B9. E. K, and choline. On the other hand, cherries have more of vitamins A and B3. The two fruits are equal in vitamin C. This all makes for a clear win for pomegranate.
In the category of minerals, pomegranate boasts more copper, magnesium, phosphorus, potassium, selenium, and zinc. In contrast, cherries have slightly more calcium. Another win for pomegranate.
Both of these fruits have beneficial polyphenols, each with a slightly different profile, but neither pressingly better than the other.
In short: as ever with healthy foods, enjoy both—diversity is good! But if you’re going to pick on, we recommend the pomegranate.
Want to learn more?
You might like to read:
- Pomegranate Peel’s Potent Potential ← so don’t throw it away!
- Cherries’ Very Healthy Wealth Of Benefits!
Take care!
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Lime-Charred Cauliflower Popcorn
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Called “popcorn” for its appearance and tasty-snackness, this one otherwise bears little relation to the usual movie theater snack, and it’s both tastier and healthier. All that said, it can be eaten on its own as a snack (even with a movie, if you so wish), or served as one part of a many-dish banquet, or (this writer’s favorite) as a delicious appetizer that also puts down a healthy bed of fiber ready for the main course to follow it.
You will need
- 1 cauliflower, cut into small (popcorn-sized) florets
- 2 tbsp extra virgin olive oil
- 1 tbsp lime pickle
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp black pepper, coarse ground
- ½ tsp ground turmeric
Method
(we suggest you read everything at least once before doing anything)
1) Preheat your oven as hot as it will go
2) Mix all the ingredients in a small bowl except the cauliflower, to form a marinade
3) Drizzle the marinade over the cauliflower in a larger bowl (i.e. big enough for the cauliflower), and mix well until the cauliflower is entirely, or at least almost entirely, coated. Yes, it’s not a lot of marinade but unless you picked a truly huge cauliflower, the proportions we gave will be enough, and you want the end result to be crisp, not dripping.
4) Spread the marinaded cauliflower florets out on a baking tray lined with baking paper. Put it in the oven on the middle shelf, so it doesn’t cook unevenly, but keeping the temperature as high as it goes.
5) When it is charred and crispy golden, it’s done—this should take about 20 minutes, but we’ll say ±5 minutes depending on your oven, so do check on it periodically—and time to serve (it is best enjoyed warm).
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- We must do a main feature on the merits of cruciferous vegetables! Watch this space.
- All About Olive Oils (Extra Virgin & Otherwise)
- Capsaicin For Weight Loss And Against Inflammation
- Black Pepper’s Impressive Anti-Cancer Arsenal (And More)
- Why Curcumin (Turmeric) Is Worth Its Weight In Gold
Take care!
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Mung Beans vs Black Beans – Which is Healthier?
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Our Verdict
When comparing mung beans to black beans, we picked the black beans.
Why?
Both are great! But…
In terms of macros, black beans have more protein, carbs, and fiber, as well as the lower glycemic index (although both are already low). So, a clear win for black beans here.
In the category of vitamins, mung beans have more of vitamins A, B5, B9, and C, while black beans have more of vitamins B1, B6, E, K, and choline. Thus, a slight win for black beans this time.
When it comes to minerals, mung beans have more selenium and zinc, while black beans have more calcium, copper, iron, magnesium, manganese, phosphorus, and potassium. An easy win for black beans.
Of course, enjoy either or both—but if you’re going to pick one, we say black beans win the day.
Want to learn more?
You might like to read:
Plant vs Animal Protein: Head-to-Head
Take care!
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This Book May Save Your Life – by Dr. Karan Rajan
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The title is a bold sell, but the book does include a lot of information about what can go wrong in your body, and how those things can be avoided.
What it’s not: a reiteration of Dr. Michael Greger’s “How Not To Die“. It’s not dense medical information, and it doesn’t cite papers at a rate of ten per page.
What it is: an easy-reading tour guide of the human body and its many quirks and foibles, and how we can leverage those to our benefit. On which note…
Hopefully, your insides will never see the light of day, but this author is a general surgeon and as such, is an experienced and well-qualified tour guide. Here, we learn about everything from the long and interesting journey through our gut, to the unique anatomical features and liabilities of the brain. From the bizarre oddities of the genitals, to things most people don’t know about the process of death.
The style of the book is very casual, with lots of short sections (almost mini chapters-within-chapters, really) making for very light reading—and certainly enjoyable reading too, unless you are inclined to squeamishness.
Bottom line: in honesty, the book is more informative than it is instructional, though it does contain the promised health tips too. With that in mind, it’s a very enjoyable and educational read, and we do recommend it.
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Beetroot vs Carrot – Which is Healthier?
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Our Verdict
When comparing beetroot to carrot, we picked the carrot.
Why?
It was close! And beetroot does have its advantages, but we say carrot wins on balance.
In terms of macros, these two root vegetables are close to identical, down to both having 9.57g carbs per 100g, and 2.8g fiber per 100g. Technically, beetroot has a smidgen more protein, but nobody’s eating these for their tiny protein content.
When it comes to vitamins, it’s not close and the margins are mostly huge: carrots have a lot more of vitamins A, B1, B2, B3, B5, B6, C, E, K, and choline, while beetroot has more vitamin B9.
In the category of minerals, superficially it swings the other way, but the margins this time are small. Nevertheless, beetroot has more copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc, while carrots have more calcium.
This would make things, on balance, a tie: equal on macros, carrots win on vitamins, beetroot wins on minerals.
But because of the relative margins of difference, carrots win the day, because they’re almost as good as beetroot on those minerals, whereas beetroot doesn’t come close to carrot on the vitamins.
Want to learn more?
You might like to read:
From Apples to Bees, and high-fructose C’s: Which Sugars Are Healthier, And Which Are Just The Same?
Take care!
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Pinch Of Nom, Everyday Light – by Kay Featherstone and Kate Allinson
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One of the biggest problems with “light”, “lean” or “under this many calories” cookbooks tends to be the portion sizes perhaps had sparrows in mind. Not so, here!
Nor do they go for the other usual trick, which is giving us something that’s clearly not a complete meal. All of these recipes are for complete meals, or else come with a suggestion of a simple accompaniment that will still keep the dish under 400kcal.
The recipes are packed with vegetables and protein, perfect for keeping lean while also making sure you’re full until the next meal.
Best of all, they are indeed rich and tasty meals—there’s only so many times one wants salmon with salad, after all. There are healthy-edition junk food options, too! Sausage and egg muffins, fish and chips, pizza-loaded fries, sloppy dogs, firecracker prawns, and more!
Most of the meals are quite quick and easy to make, and use common ingredients.
Nearly half are vegetarian, and gluten-free options involve only direct simple GF substitutions. Similarly, turning a vegetarian meal into a vegan meal is usually not rocket science! Again, quick and easy substitutions, à la “or the plant-based milk of your choice”.
Recipes are presented in the format: ingredients, method, photo. Super simple (and no “chef’s nostalgic anecdote storytime” introductions that take more than, say, a sentence to tell).
All in all, a fabulous addition to anyone’s home kitchen!
Get your copy of “Pinch of Nom—Everyday Light” from Amazon today!
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