What IS the healthiest palatable vegetable?

[Alex K Chen]

[especially for lazy af people]

Lauki (gourd) is a GLP1 agonist and decreases blood glucose. also bitter melon. Hard to find.. But an asian delicacy

 

Quote

 

Si gua (丝瓜), also known as luffa, Chinese okra, or silk gourd, is a popular vegetable in Chinese cuisine. Harvested when young, it has a mild, slightly sweet flavor and a tender, juicy texture. As it matures, the flesh becomes fibrous and inedible, eventually forming the loofah sponge used for bathing and cleaning. 

In culinary applications, si gua is versatile and can be prepared in various ways:

• Stir-frying: Commonly combined with garlic and dried shrimp, si gua absorbs accompanying flavors well. 

• Soups: Its tender texture makes it a suitable addition to broths and soups.

• With Eggs: Stir-frying si gua with eggs is a traditional method that enhances its flavor. 

Nutritionally, si gua is a good source of dietary fiber, vitamins A and C, and manganese. When selecting si gua, choose firm, bright green specimens without blemishes, as these indicate freshness and optimal taste.

For a visual introduction to si gua and its culinary uses, you might find the following video helpful:

 

Ginger/garlic/onions/leeks/alliums (b/c sulfur is SUCH a good antioxidant, vasodilator, has many other special properties).

[if you have the right knife, it's easy enough to cut ginger finely enough that it can be eaten raw]

Parsley ranks highly among vegetables that decrease epigenetic age, but is tough to eat raw (tho you can use an instant pot...) Instant pots make A LOT of vegetables way more palatable than otherwise...

tea leaves (yes you can eat them). But they are hyperaccumulators so just get organic, they have far more nutrient density thanother vegetables anyways

raw cannabis leaves (https://www.crxmag.com/issues/2020/spring/the-nutritional-value-of-raw-cannabis.shtml). 

YAM LEAVES are delicious to a UNIQUE EXTREME

Watercress is pretty high on nutrient density.

Cruciferous vegetables never increase blood glucose and they have sulforalphane

blueberry/strawberry leaves. I DO eat the leaves when I can but they always strip them away, it's sad

on a per gram unit basis, spicier vegetables (like the green spicy peppers) but you can't have too much of them

Celery has almost zero calories but also isn't as phytonutrient dense. Celery soup can actually be surprisingly good...

Turmeric root can be eaten raw and has curcumin.

Capers if you can find a low-sodium version (almost never in normal stores)

'There are some rarer vegetables like ginseng and ginkgo

SPROUTS are often higher in nutrient density than other foods, but are often wrapped in a higher density of plastics.

...AND the fermented AND/OR sprouted versions of ALL of the above... ESPECIALLY if grown in high-quality soils that do not use plastic mulches

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What is NOT the healthiest vegetable:

[kale/bell peppers needs to be bought organic b/c otherwise pesticides]

Carrots can spike BG. they're healthier than most foods, but compared to other vegetables, have higher calorie densities

Edited December 2 by Alex K Chen

[Saul]

I eat one pound of raw Nappa cabbage every morning; it's a great raw cruciferous vegetable -- and very palatable.

  --  Saul