March 4, 2024
This white radish is a staple in Japan and other parts of Asia. It has a milder flavor than regular radishes and can be eaten raw, pickled, or cooked. Daikon is a good source of vitamin C, potassium, and fiber.
This starchy root vegetable is a popular ingredient in Polynesian and Hawaiian cuisine. It can be boiled, mashed, fried, or roasted. Taro root is a good source of complex carbohydrates, potassium, and vitamin C.
This small, oblong squash has edible skin and a sweet, nutty flavor. It can be roasted, sautéed, or stuffed. Delicata squash is a good source of vitamin A, vitamin C, and fiber.
These knobby root vegetables are also known as Jerusalem artichokes. They have a slightly sweet, nutty flavor and can be eaten raw, roasted, or mashed. Sunchokes are a good source of potassium, iron, and inulin, a type of fiber that can promote gut health.
This pear-shaped squash has a mild, slightly sweet flavor. It can be eaten raw, cooked, or pickled. Chayote squash is a good source of vitamin C, potassium, and magnesium.