Why white?
White and tan plants are low in coloured pigments but rich in other protective compounds — most famously the sulphur compounds of the onion family, and the glucosinolates in cauliflower and white cabbage.
Eat these
What they bring
- Allicin — formed when garlic is crushed or chopped.
- Quercetin — a flavonoid found in onions.
- Potassium and fibre — potatoes (with their skins) and white beans.
A tip
Chop or crush garlic and let it sit for 10 minutes before cooking (Hack & hold your garlic).