Vegetable Nutrition Quotes

To provide optimal levels of protective micronutrients, a diet must be vegetable-based, not grain-based.

Listen to your broccoli and it will tell you how to eat it.

Cholesterol does not exist in vegetables. Vegetables do not clog arteries.

I'm trying to write books that taste like ice cream but have the nutrition of vegetables.

Vegtables, what food eats before it becomes food.

Popeye was right about spinach: dark green, leafy vegetables are the healthiest food on the planet. As whole foods go, they offer the most nutrition per calorie.

Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods.

It is a great delusion to suppose that flesh-meat of any kind is essential to health. Considerably more than three parts of the work in the world is done by men who never taste anything but vegetable, farinaceous food, and that of the simplest kind. There are more strength-producing properties in wholemeal flour, peas, beans, lentils, oatmeal, roots, and other vegetables of the same class, than there are beef or mutton, poultry or fish, or animal food of any description whatever.

My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.

Listen to me: Leek is a vegetable. It can be the center of a dish.

Raw leafy greens contain only about 100 calories per pound and are packed with nutrients.

The animal world seizes its food in masses little and big, and often gorges itself with it, but the vegetable, through the agency of the solvent power of water, absorbs its nourishment molecule by molecule.

No vegetable exists which is not better slightly undercooked.

The beet is the most intense of vegetables

For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.

Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!

My aim is to get people excited about eating more veggies and seeing them as delicious ingredients rather than a chore.

Who cares if a carrot has a slight bend? They're all the same when they end up on the plate.