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6 signs you might have a vitamin B12 deficiency<\/p>\n
Vitamin B12 is essential for producing energy and some research has shown that it can help with depression and prevent dementia.<\/p>\n
unbranded – Lifestyle<\/p>\n
Most of us grew up hearing the familiar refrain to \u201ceat more vegetables.\u201d While we may not have appreciated it at the time, it turns out our parents were onto something. According to the U.S. Centers for Disease Control and Prevention<\/a>, only one in 10 adults are eating enough vegetables<\/a>. This matters because onions support heart health, mushrooms help strengthen immunity and cabbage<\/a> aids digestion and gut health. Even hybrid vegetables can play a role in filling nutritional gaps.<\/p>\n Broccolini is one such vegetable. It packs a wide range of nutrients and offers “a fresh, milder alternative to more traditional greens,” says Amy Goodson, a Texas-based nutritionist and registered dietitian at The Sports Nutrition Playbook<\/a>. \u00a0<\/p>\n Here\u2019s what broccolini\u00a0is, why it\u2019s so popular and how it can benefit your health.<\/p>\n What is broccolini?<\/p>\n Broccolini, sometimes referred to as “baby broccoli,\u201d is a hybrid vegetable \u201cresulting from crossing traditional broccoli and Chinese kale,\u201d explains Jen Messer<\/a>, a registered dietitian and president of the New Hampshire Academy of Nutrition and Dietetics. Its development began in Japan in the late 1980s, where a seed research company\u00a0spent eight years<\/a>\u00a0engineering a vegetable that was milder in taste than broccoli<\/a>, better suited to warmer climates and more versatile in the kitchen.<\/p>\n First introduced to U.S. markets in the mid-1990s, the vegetable it now widely cultivated in California during the summer and Arizona during the winter. This rotation helps keep it available year-round in grocery stores across the U.S., Mexico, the U.K., Canada, Australia and beyond. \u201cIt\u2019s typically harvested by hand when the stems are tender and the florets are just beginning to bloom, ensuring peak flavor and texture,\u201d says Goodson.<\/p>\n Its growing popularity owes much to its appearance and taste. \u201cThe tender, milder, elongated stems make it appealing,\u201d says Leslie Bonci, a registered sports dietitian and founder of Active Eating Advice<\/a>. Often described as a more \u201celegant\u201d form of broccoli, it\u2019s also easier to prepare \u2013 qualities that make it popular on social media<\/a>, in trendy restaurants and among home cooks seeking new ways to enjoy vegetables. \u201cIt\u2019s often served as a standalone side or mixed with other veggies in a stir-fry, omelet, frittata, pasta, rice bowl or even as a pizza topping,\u201d Bonci says.<\/p>\n