VA wellness series highlights roasted autumn vegetables as budget-friendly healthy option

The U.S. Department of Veterans Affairs has published the 340th installment of its Live Whole Health series, encouraging Veterans to roast seasonal vegetables as a simple and affordable way to eat healthily. The post was written by Gina Foltz, a registered dietitian and Whole Health field consultant with VA's Patient Centered Care and Cultural Transformation office.

According to the VA, roasting caramelizes vegetables' natural sugars, building flavor without added salt, sugar or rich sauces. The department said sweet potatoes and carrots are rich in beta-carotene, which the body converts to vitamin A to support vision and immune function, while turnips provide vitamin C, which helps the body absorb iron from plant foods. The VA added that these vegetables supply fiber and potassium, which it said is important for healthy blood pressure.

The VA said seasonal root vegetables tend to be affordable and store relatively well, and suggested adding leftover vegetables to the pan to reduce food waste and stretch food budgets.

The post includes an Autumn Vegetable Bake recipe from the VA Healthy Teaching Kitchen, which the department said yields six servings at 175 calories and 90 milligrams of sodium each. The VA directed readers to www.nutrition.va.gov for more recipes.

Source: U.S. Department of Veterans Affairs.

Originally published by True News: https://truenews.bagleyenterprises.net/stories/484