The Sad Story Behind the Most Hated Vegetables in America
And what we can do to love them more.
America’s most-hated vegetable?
The most disliked vegetable in the U.K.?
When I saw these headlines, I had to read more. We’ve all seen the news about trending plant-based diets and how important it is to eat more vegetables — why would anyone not love them?
I admit I’m biased. As a former organic vegetable farmer, I love veggies in all their nutritious glory. Learning about all the varieties, how to grow them, and, most importantly, how to prepare them so more people will want to enjoy their delectable goodness.
So, back to the story. Here’s the scoop on the most unpopular vegetables in the U.S., listed from the most-hated lowly turnip, with a 27% yuck rating!
Turnip (27%)
Beets (26%)
Radish (23%)
Brussels sprouts (21%)
Artichoke (20%)
Eggplant (20%)
Butternut squash (20%)
Zucchini (18%)
Mushrooms (18%)
Asparagus (16%)
Now, a survey in the U.K. revealed folks there don’t hate them as much as the Americans. They also appear to eat a broader range of vegetables; how many of you even have an opinion about celeriac?
Brussels sprouts 19%
Artichoke 14%
Celery 13%
Aubergine (eggplant)13%
Beetroot (beet) 10%
Celeriac 10%
Butternut squash 10%
Bok Choy 10%
Broccoli 9 %
Yam 9%
The American survey, conducted by Praeger Foods, questioned 2,000 consumers.
The survey showed 72 percent of consumers said they wish they ate more vegetables than they do, and 67 percent said they feel guilty when they fail to eat vegetables with their meal.
Orange, yellow, and red vegetables all contain nutrients that benefit the skin. Think carrots, sweet potato, pumpkin, red and yellow bell peppers, and tomatoes.
Leafy greens, cruciferous, and water-rich vegetables like cucumber, celery, broccoli, cabbage, radishes, cauliflower, green beans, and Brussels sprouts fill you up, provide healthy fiber, and are among the most nutritious foods we can eat.
Broccoli, Brussels sprouts, cabbage, and other plants in this family, contain phytonutrients, thought to have anti-cancer effects.
Foods, including beets, tomatoes, and spinach, also contain nutrients like Vitamins C & E, selenium, and zinc that strengthen the immune system and help us fight off infections.
We need to eat vegetables every day because they contain incredible amounts of water-soluble vitamins that can only be stored in small quantities, or not at all, in the body. The body can’t produce these, so they are termed ‘essential nutrients’.
Vegetables are rich in nutrients like magnesium, tryptophan, zinc, folate, B vitamins, and selenium. These can support the feel-good neurotransmitters in our brain, naturally!
Indeed, a more plant-based diet may help prevent, treat, or reverse some of our leading causes of death, including heart disease, type 2 diabetes, and high blood pressure, and may improve not only body weight, blood sugar levels, and ability to control cholesterol, but also our emotional states, including depression, anxiety, fatigue, sense of well-being, and daily functioning.
— Michael Greger, M.D. nutritionfacts.org
All of us should eat a minimum of five servings, equal to three cups, of vegetables each day for maximum energy, immune function, and disease prevention.
We should eat more veggies — so why aren’t we?
The respondents in the ‘which veggie do you hate’ survey gave these reasons why they don’t consume more vegetables.
25% — “I buy them but don’t prepare them, and they spoil.”
25% — “Veggies are too expensive.”
24% — “It’s hard for me to buy vegetables where I live.”
22% — “They take too long to prepare.”
19% — “I don’t know how to cook them.”
C’mon…those are excuses, not reasons. Everyone can include more vegetables in their diets. Here are five easy ideas to get you started:
Frozen vegetables are often more nutritious than fresh, and they’re cheap. When you’re shopping, pick up frozen broccoli, spinach, and peas or green beans. They’re easy to heat up as a side dish, and the spinach can be added to a smoothie.
Prep extra veggies at a time. Buy a cucumber, a red pepper, a pound of carrots, and some cherry tomatoes. Wash or peel and slice them, so they’re ready to go. Sliced vegetables will last several days in the fridge, and you’re more likely to grab them for a snack if they’re ready.
If money’s not a big deal, buy the veggies peeled, sliced, and good-to-go.
Most important tip? Learn some vegetable cooking techniques. I hated beets until I had them roasted, for instance. Combined with Brussels sprouts, tossed with some olive oil and garlic — delish! You have probably endured over-cooked and underseasoned vegetables.
Subscribe to some cooking newsletters or follow some blogs. My two favorites are Mark Bittman’s site: Spicy Greens with Double Garlic? Buttery Roasted Carrots with Brown Sugar? And check out The Mediterranean Dish for veggies and more.
No more unloved veggies! You’ll be begging to eat more with these recipes!
author’s photo of Hakurei turnips at Phoenix Farms
And since I feel sorry for the sad, unloved turnip, here’s a recipe.
Try to find small, white Asian turnips like these in the photo, ready to go to market from our organic farm.
They’re tender and should be about the size of a golf ball.
Wash them thoroughly and trim the end and top. Save the greens- they’re delicious, too.
Phoenix Farms Best-ever Turnip Recipe
Cut each turnip into three to four slices, depending on its size.
Heat two tablespoons butter or olive oil in a decent-sized skillet until it begins to sizzle.
Add the turnip slices and sprinkle with salt and pepper.
Let them cook a bit on each side until just beginning to brown. Add one-half cup of water or vegetable stock or a little more depending on how many turnips you have. Bring to a simmer and let it cook until almost all of the liquid has steamed off. Keep an eye on it, so the turnips don’t scorch.
Remove from heat and add lemon juice if desired. The saute and the braising create a rich, delicious broth. You can also add soy sauce, white wine, or a little honey, with the liquid at the beginning.