Health experts recommend adding color to your plate — deep greens, vibrant reds, golden yellows — to reap the benefits of the nutrient–dense fruit and veggie rainbow. But don’t let neutral hues found in your produce aisle deceive you — they aren’t taboo whites like refined sugars and flours. While pale in appearance, they’re rich in nutrition. So enjoy the healthful potency of these pigment–free super foods.
Garlic: Thought to lower blood pressure and cholesterol, this flavorful bulb may also protect against cancer. And studies show garlic contains antimicrobial properties that may battle bugs better than some drugs. For best results crush the cloves to unlock the beneficial compounds, and eat raw when possible like in salsas or salad dressings.
Cauliflower: Often broccoli’s cohort on a veggie platter, cauliflower is high in vitamin C and a good source of folate and vitamin K.
Mushrooms: High in selenium and potassium, these edible fungi are also rich in phytochemicals that may prevent breast and prostate cancer, according to recent studies. Plus, cooking doesn’t diminish their nutritional oomph. Sauté them with a little olive oil and spices, or insert them into your lasagna, sloppy joes, or chili in place of beef for a vegetarian twist.