How science can help hack tasty side dishes for your next holiday meal

Julie Pollock says vegetables are full of micronutrients that human b Julie Pollock r metabolism or converting food into energy as well as to form and maintain cells and tissues.

T first eens collard greens, kale, spinach, green beans on your table are rich sources of the elements magnesium and calcium.

Greens are also a source of iron for the oxygen-binding proteins hemoglobin and myoglobin that transfer and store oxygen in your body.

The plant-based iron contained in green and orange vegetables, on the other hand, this holiday season heme, and your body can’t absorb it as readily.

A squeeze of lemon or orange juice can enhance the flavor of your vegetables and the micronutrients you obtain from them. Learn the University of Richmond Julie Pollock Conversation Enjoy One three summaryFeed_highLightText__NxlGi">only 3%-10% Vitamin A two two lGi">spinach Magnesium xlGi">Vitamin A Julie Pollock K. Vitamin K Brussels One B6 Julie Pollock C. Vitamin C Julie Pollock Greens Popeye