Low GI Food of the Month

Asian greens
There are many reasons to tuck into Asian greens. To start with they are crunchy, delicious and nutritious. And if that’s not enough, they are extremely easy to prepare, quick to cook and versatile – simply steam them, add them to stir-fries, soups or even casseroles. They are part of the same cruciferous celeb family (the brassicas) as cabbage, Brussels sprouts, broccoli and cauliflower. Like these, they are rich in vitamin C and folate and provide you with minerals like potassium, calcium, zinc, manganese, magnesium and some iron and antioxidants like beta-carotene. If you still need a nudge to try them in your cooking, they have a couple of key attributes that spell benefits for weight loss and blood glucose management being low in kilojoules and a good source of fibre.


Here are some tips on using Asian greens in your cooking from Dr Jenny Ekman of the NSW Department of Primary Industries