Posts Tagged “fiber”
The anthocyanin-rich nature of strawberries may help improve insulin sensitivity, according to a new study published in the February issue of Molecular Nutrition and Food Nutrition. The finding is important because research has shown prolonged insulin resistance (IR) can lead to Type 2 diabetes.
Researchers gave obese adults with insulin resistance a meal high in fat and carbohydrates paired with a beverage that contained freeze-dried whole strawberry powder (equivalent to 3 cups of strawberries) to test the effects of anthocyanins, Subjects who drank the most concentrated versions of the strawberry drink produced less insulin.
Thanks to the strawberry shake, it appeared the body didn’t need much insulin to metabolize their meal. Researchers note that while the exact reason strawberries have this effect remains unclear, it may be that anthocyanins alter insulin signaling at a cellular level.
Strawberries are listed as one of the top ten superfoods to be included in a diabetes meal plan by The American Diabetes Association lists. Low in sugar — but loaded with antioxidants, fiber, and vitamins — strawberries are a highly beneficial berry for both diabetics and non-diabetics.
Experts say eating just eight medium-sized strawberries a day may improve heart health, help manage diabetes, support brain health, and reduce the risk of some cancers.
Royal Rose Radicchio was officially certified a “Superfood” based on a laboratory analysis of its nutritional breakdown, including antioxidants, vitamins, minerals, and dietary fiber. The levels of Lutein, Flavonols, and Flavones were very significant; as was the level of fiber a single serving of radicchio contained.
“The benefits of Radicchio put this unique vegetable in the “Superfood” category. Radicchio is rich in antioxidants, dietary fiber, vitamins and minerals that are thought to promote heart health, reduce cholesterol, increase vitamin C utilization and may reduce cancer risk,” says Jennifer LeDuc, RD, CNSC, the Clinical Nutrition Manager with the acclaimed Salinas Valley Memorial Healthcare System. “Radicchio is versatile enough to be part of a salad and can be used as the main entrée when roasted, grilled, braised, or barbequed. Health conscious chefs and home cooks nationwide are discovering radicchio not only for its undeniable health benefits, but for its year round availability, great taste and versatility.”
The most noteworthy antioxidant evaluated in Royal Rose Radicchio was the level of Anthocyanidins. In fact, this sugarless plant pigment is what makes our new Superfood even more super, outscoring blueberries, spinach, and, radicchio’s nemesis, red cabbage! Anthocyanidins are a class of flavonoids responsible for the intense color of fruits and vegetables, such as blueberries, raspberries, and red onions. The sugarless plant pigments are proven assets to human health. Anthocyanidins are unique flavonoids because of how well they are maintained in the human body once eaten, making them incredibly beneficial to consume regularly.
Anthocyanidins serve as powerful antioxidants, helping fight against the free radicals that age skin and cause chronic illness. New research suggests that these same anthocyanidins positively impact collagen production in blood, soft tissue, blood vessels, and ligaments, making them useful in treating everything from varicose veins, to arthritis, to skin beautifying. About.com (reviewed by the Medical Review Board) defines an anthocyanidin as a “sugarless plant pigment…that has antioxidant, antiplatelet, and wound-healing properties …which may help fight heart disease and cancer.” Anthocyanidins are also unique in that they are able to protect cells and tissues from free radical damage in both water- soluble and fat-soluble environments. Anthocyanidins are estimated to have fifty times the antioxidant activity of both vitamin C and vitamin E.
Nutrition and dietary professionals agree that radicchio should be integrated into a balanced diet, and that the benefits of eating antioxidant-rich foods can enhance a healthy lifestyle. Please see www.radicchio.com for recipes and more nutritional information on Royal Rose Radicchio. And let us know how you enjoy Royal Rose Radicchio on Facebook and Twitter.
About Royal Rose
Royal Rose Radicchio has been adding fresh color to the “Salad Bowl of the World” in Salinas, California since 1993 when Italian farmers Lucio Gomiero and Carlo Boscolo teamed up with Salinas Valley growers to bring seasonal radicchio to America year-round. Royal Rose LLC currently follows the sun through multiple growing regions to supply the emergent market with field-fresh radicchio from California, Florida, Arizona, and Mexico. Led by company president Dennis Donohue, Royal Rose’s FRESHER-BIGGER-BETTER program reflects an ongoing commitment to educating consumers about this powerful vegetable’s versatility and freshness.
Royal Rose Radicchio’s main products are Italian in origin.
Source: Royal Rose Radicchio
A frequently expressed concern in the ongoing public health debate is the lack of affordability of fresh vegetables, especially those that are nutrient dense. A new study, “Vegetable Cost Metrics Show That Potatoes and Beans Provide Most Nutrients Per Penny,” published in the journal PLOS ONE, shows that potatoes are one of the best nutritional values in the produce aisle, providing one of the better nutritional values per penny than most other raw vegetables and delivering one of the most affordable source of potassium of the more frequently consumed vegetables, second only to beans.
Dr. Adam Drewnowski and colleagues from the University of Washington used a combination of nutrient profiling methods and national food prices data to create an “affordability index,” which was then used to examine the nutrients per unit cost of 98 individual vegetables as well as five vegetable subgroups including dark green, orange/red, starchy, legumes (beans and peas) and “other” vegetables.
The results indicated while dark green vegetables had the highest nutrient density scores, after accounting for cost, starchy vegetables (including potatoes) and beans provided better nutritional value for the money. Potatoes, in particular, provide one of the lowest cost options for four key nutrients including potassium, fiber, vitamin C and magnesium. Among the most frequently consumed vegetables, potatoes and beans were the lowest-cost sources of potassium and fiber—nutrients of concern, as identified by the 2010 USDA Dietary Guidelines.
“The ability to identify affordable, nutrient dense vegetables is important to families focused on stretching their food dollar as well as government policy makers looking to balance nutrition and economics for food programs such as the school lunch program and WIC,” said lead researcher Adam Drewnowski, PhD. “And, when it comes to affordable nutrition, it’s hard to beat potatoes.”
The study was funded by the United States Potato Board and adds to the growing database of nutrition science that supports potatoes in a healthful diet. In addition, one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol.
For a copy of the article, contact Meredith Myers at 303-873-2333 or meredithm@uspotatoes.com. Visit potatogoodness.com for healthy potato recipes, videos and nutrition information.
For more information on the USPB as the nation’s potato marketing organization, positioned as the “catalyst for positive change,” and the central organizing force in implementing programs that will increase demand for potatoes, please visit www.uspotatoes.com.
David Fairbourn is Manager, Industry Communications & Policy, at the United States Potato Board in Denver. The mission of the USPB is to increase demand for potatoes and potato products through an integrated promotion program, thereby providing US producers with expanding markets for their production. David can be contacted at 303-369-7783 or david.fairbourn@uspotatoes.com. For complete information about the programs, ROI results, resources and tools available to all members of the industry through the USPB, please visit www.uspotatoes.com. The United States Potato Board—Maximizing Return on Grower Investment.
Source: United States Potato Board