Green vegetables / Ministry of Food.

Date:
[1946]
Catalogue details

Licence: Public Domain Mark

Credit: Green vegetables / Ministry of Food. Source: Wellcome Collection.

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    GREEN VEGETABLES No country in the world grows vegetables better than we do, and Bcocabie no country in the world cooks them worse. For generations we have wasted our root vegetables by excessive peeling and over-cooking, and boiled most of the goodness out of our green vegetables—only to pour it down the sink. When fresh fruit is short we need green vegetables more than ever because they all contain the important fresh fruit vitamin, Vitamin C. Some have more than others. Brussels Sprouts, parsley and watercress all contain more than oranges; cabbage, cauliflower, spinach, swedes, broccoli, turnip tops and kale are all good sources of this vitamin. Not only do green vegetables give us vitamin C, but also vitamins A and B, iron and calcium. Green peas and beans, broad, French and runner, make a welcome change in the menu, but remember they do not take the place of the leafy, green vegetables, as they contain only a little vitamin C. See that you have a salad a day a as well as peas and beans when they are in season.