Keeping Your Dietary Balance

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Keeping Your Dietary Balance

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Because there are different nutrients in different parts of the plant, try to make sure you are getting some food from each part. One way to do this is to visualize the whole plant while making your food selection. For example, you can start with the roots of a plant and move upwards through the stems, leaves and flowers to the fruits and seeds.

Remember, each nutrient provides its own special function for the body, but no nutrient acts independently of others. All of the nutrients should be present in the diet, though in varying quantities, for the body to stay healthy.

  • ROOTS beets, potatoes, carrots, onions
  • STEMS celery, rhubarb, bok choy, asparagas
  • LEAVES lettuce, spinach, kale, chard
  • FRUITS apples, oranges, bananas, tomatoes
  • SEEDS shelled peas, shelled beans, grains
  • FLOWERS Brussels sprouts, broccoli, cauliflower

T. Colin Campbell, PhD has been at the forefront of nutrition research for over forty years. His legacy, the China Project, has been acknowledged as the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He is also the founder of the highly acclaimed, Plant-Based Nutrition Certificate and serves as the Chairman of the Board for the T. Colin Campbell Center for Nutrition Studies.
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