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By Doris Daugherty To get the most vitamins for your vegetable dollar, remember these tips from food economists in the U. S. Department of Agriculture’s Agricultural Research Service: •You get several times as much vitamin A value from bright-orange, mature carrots as from pale-colored, young ones. Even so, young carrots are a good source of vitamin A. •The dark-green leaves of leafy vegetables are richer in nutrients, particularly vitamins A and C, than light-green leaves. •Peppers are high in vitamins A and C. •If the tops of beets are attached and still tender when you buy them, cookthem.They are rich in vitamin A. •Turnip greens, kale, and collards are good sources, of ribovlavin as well as of vitamins A and C. Lima beans, peas, and young cowpeas (including black-eye peas) contribute appreciable amounts of thiamine and protein. •Make full use of vineripened tomatoes in summer when they are plentiful and inexpensive. Tomatoes that ripen on the vine out-of-doors in summer sunlight are twice as rich in vitamin C as those grown in greenhouses in winter.
Vitamins A and C are needed regularly for growth and healthy body tissues, say the food economists. And vegetables are a primary source af these nutrients.
Homemaking Hint* Homemakers who find they have a plentiful supply of fresh buttermilk on hand will enjoy trying this easy recipe for fruit sherbet from the bulletin Quick and Easy Desserts prepared by Janet Cameron and Mary L. Thompson, Extension
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