Nutritional Attributes Of Root Vegetables

It can be hard to believe the clean, leafless potatoes and carrots you see in grocery stores actually grew underground. Roots provide their leafy tops with minerals and water found in the soil, and edible root vegetables are no exception. Varieties of root vegetables include tubers, tuberous roots, bulbs and taproots. Many common root vegetables are packed with nutritional benefits and can be found in most stores year-round.

Potatoes

Potatoes are versatile and accessible tubers and are highly nutritious. One medium-size potato contains nearly 40 grams of carbohydrates. Carbohydrates are a necessary macronutrient and are processed as expendable energy in your body. One potato also contains 4 grams of both fiber and protein and as much as 45 percent of the daily recommended value of vitamin C. Vitamin C helps build and strengthen the connective tissues in your body and contributes to a strong immune system.

Carrots

Carrots are a type of taproot that provide a wealth of nutritional benefits. According to the U.S. Department of Agriculture's National Nutrient Database, one medium-size carrot contains 5,050 mcg of beta carotene, more than twice the daily recommended amount. Also known as vitamin A, beta carotene is responsible for improving and maintaining eye health and preventing blindness. Beta carotene contributes to healthy skin and a strengthened immune system. Carrots are also a good source of fiber and vitamins C and K.

Sweet Potatoes

Sweet potatoes, while similar in texture and appearance to potatoes, are actually in a different root category. These bright-orange roots are classified as tuberous roots instead of tubers because of their lateral growth. One medium sweet potato contains 26 grams of carbohydrates, 4 grams of fiber and 17 milligrams of vitamin C. This root is also a healthy source of beta carotene. One large sweet potato offers more than 200 percent of your daily value of beta carotene.

Onions

Onions are considered a bulb, due to the layered construction of this vegetable. A small onion can contain as much as 100 milligrams of immunity-boosting flavonoids. According to an article published in 2000 by the Department of Environmental and Molecular Toxicology at Oregon State University, flavonoids are food-based compounds that protect your cells and may help reduce your risk of developing certain cancers. The flavonoids in onions are concentrated on the outer layers, so peel off as little as possible when preparing them. One cup of raw onion also contains 17 percent of your daily value of vitamin C and 12 percent of your daily value of fiber.