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Professor Dardarian Recommends Greens in Prevention Article

June 12, 2013 —

Nyree Dardarian, professor in the Nutrition Sciences Department, was featured in a Prevention magazine article in March called, “4 Ways to Eat Green This St. Paddy’s Day.” She recommended that readers add edamame, bok choy, Brussels sprouts and parsley to their diets in addition to “cabbage and that sketchy dyed-green brew at the local pub.” For those who are not familiar with the vegetables, edamame are “easy-to-pop” soybeans that have a full day’s worth of the recommended folate, which is used to make red blood cells. Cooked, bok choy has a “light, sweet flavor” and plenty of calcium. Professor Dardarian recommends sautéing in a little oil with ginger, onion, and garlic.

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