America’s Healthy
Cooking Teacher


This low-in-calorie, peppery tasting root veggie looks like a large white carrot and is a great source of vitamin C and fiber. But its claim to fame is a unique blend of enzymes that aid digestion and help the body assimilate fat, protein, and starches more efficiently. Can be used raw in salads, but the flavor is strong for people. It’s best cooked in stews, soups or stir-fry dishes.

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