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Look at this awesome spread of vegetables. We have all sorts of colorful, delicious, and healthy ones to pick from. So, let's make a delicious vegetable plate for our friends. Let's start with our green cabbage. They're high in vitamin C, which can fight colds, vitamin K, which builds strong bones, and folate, which is great for your brain. And there's also purple cabbages. Purple cabbages have a lot of the same nutrients, but they have even more antioxidants, which protects your cells. But what do they look like on the inside? We'll use a kitchen knife to find out. But remember, since knives are dangerous, only adults should use them.
I'm curious to see if the green cabbage looks any different from the purple cabbage. Wow. Here's what our green cabbage looks like inside. Now, let's compare it to what we find in the purple cabbage. Wo! Check out that purple and white pattern. The design looks almost like a fractal, a design that repeats as it gets smaller. The green cabbage is similar, but it's not as noticeable as the purple one. Now, let's see how they taste. Let's try a leaf from the green cabbage first. I love how it just peels off like a layer of an onion. Wow, it's a little sweet and a little spicy. Now, let's compare that with the purple cabbage.
Hm. It's crunchier and a little more savory, but it's very similar to the green cabbage. Now, let's check out some broccoli. Broccoli is one of the healthiest vegetables in the world. Just take a look at all the vitamins and minerals that are in it. And it looks like a tree. Who could beat that? No wonder our parents are always wanting us to eat it, right? But what does it look like on the inside? All right, now we can cut a piece to try. All right, here goes. Broccoli down the hatch. Wow. so crunchy and a little sweet and a little bitter. For some people, the bitterness is a bit too much. But there's a cheat code. And that cheat
code is called ranch dressing. And if you dip broccoli in ranch dressing, you won't even taste the bitterness. Eating broccoli with ranch means you get the ranch flavor and the broccoli nutrients. Now, let's check out these mushrooms. This little one is called a cremeni mushroom. And this big one, which is just a cap of a mushroom, is called a porttoello. But they're actually the same mushroom, just at different stages of their life. Now, let's check out what they look like on the inside. We'll use our trusty blue knife to take a look. Wow, it's so soft that it's easy to cut. Let's see if the porttoello is the same way.
It feels a little tougher, but not by much. Wo! Oh, it's so thick. And if we look more closely, we can see these feathery ridges that are called gills, but they're not the same as fish gills because these help them produce spores, not breathe. Now, let's cut a little slice so we can try it. That should be good enough for a taste. Hm. It's really soft and has a nice woody flavor to it. All right, now let's try the cremeni. Hm. This one has a similar taste profile, but it's much milder. I can see these being good for salads. Now, let's check out these colorful peppers.
These are bell peppers. We have a red one, an orange one, and a yellow one. Peppers are known for being spicy, but these are large bell peppers, and they're not spicy at all. In fact, they're kind of sweet, and they're loaded with vitamins's A and C, even more than an orange. I'm curious what they look like on the inside. So, let's open them up to find out. Oh wow, they're mostly hollow. Let's see if the same holds true for the yellow one. It's hollow as well. And now for the last one, the orange pepper. Now, let's give them a try and see how they taste. I'll try the red one first. Next, we'll give the orange one a go. And finally, the yellow one.
They're crunchy, juicy, and sweet. Overall, these are one of my favorite vegetables. How about one of these little guys next? This cute red vegetable is a radish. Radishes help protect your liver and improve your digestion. Now, let's cut into the bowl to see how it looks on the inside. Wow, it's almost completely white on the inside. Only the skin is red. Now, for a taste test. They're spicy with an earthy zing. Now, let's get this giant vegetable over here. This is cauliflower, a cousin to broccoli. And the white fuettes at the top may look soft, but as you can hear, they're actually hard and plasticky. Now, since
cauliflower is broccoli's cousin, you would expect it to have lots of nutrition, and they do. Cauliflower is packed with nutrients, but I'm curious what cauliflower looks like on the inside. So, let's use our knife to find out. Wo! It kind of exploded, didn't it? Wow! Check out how it looks on the inside. I didn't expect that at all. Did you? Now, let's try one of these pieces that fell. It's kind of mild with a slightly nutty taste. What are these veggies over here? They almost look like bigger versions of radishes, but this is a beet. And this is a golden beet.
One of the cool things about beets is that in the United States, most sugar isn't made with sugar cane. It's actually made from a kind of beet. But these aren't sugar beets, so they won't be as sweet as their cousin. Since beets can be a little tough, we'll use our serrated knife to get into them. Oh wow, these guys are really tough. Oh, no wonder it's called a golden beat. Now, what about the regular beat? Well, it's not as hard to cut, that's for sure. And it has a lovely purple color inside. Let's give it a try.
H, it's crunchy, earthy, and sweet. Now, let's try the golden one. It's still sweet, but not as earthy as the purple one. This looks like an interesting vegetable, and it's called radishio. It looks like the purple cabbage from earlier, but it's a different vegetable. and they're loaded with vitamins and minerals. But unfortunately, they're notoriously bitter. But even so, let's give it a try and see what we think. The purple cabbage was so cool on the inside, and this one reminds me of it. So, I can't wait to see what this looks like. Oh, wow. Check it out. It almost looks like an image of two fires on the inside. All right, now for the hard part. Giving this bitter vegetable a taste.
Oo man, that is bitter. If you guys don't want to try this one at home, I don't blame you. There's a good chance you won't like it. But it's got such a cool design, doesn't it? And if you really want to try it, you can cook it. And that makes it much less bitter. Check out this gorgeous vegetable. This is a yellow squash. And it's gorgeous because it's in the gourd family, just like a pumpkin, which it's related to. Normally squash is cooked before eating, which makes it a bit sweeter, but we're going to try it raw, which is perfectly okay. I think we'll use our cool purple knife for this one.
Oh, wow. It's so smooth. It's almost like cutting butter. Let's get a little slice to try now. All right, this piece will be good. Oh, it has a sweet, almost buttery flavor. It's actually really good. Does anyone at home know what this vegetable is? It's called a parsnip and it's one of my favorite root vegetables. And they're kind of like carrots, but even sweeter with a unique spice to them as well. And like our other root vegetables, this one can be a little tough. So, we'll use another serrated knife for it. Oh, the parsnip has a really good smell when you cut it.
There we go. Now, let's cut a slice to try. Wow, I can really smell it now. And it actually smells really good. All right, down the hatch. Oh, it's like a carrot but with a twist. It's really good. This is a neat looking vegetable. It kind of looks like a weird green pine cone, but it's actually an artichoke. Artichokes are actually immature flowers and will bloom into a thistle if given enough time. So, since the artichoke is a flower bud, I'm really curious to see what it looks like on the inside.
Wow, look at all those layers of protective leaves around the flower. The heart of the artich choke is covered in these little hairs called the choke. They're not poisonous, but they're not edible either. To get the part we want, we need to pull off some of the thicker leaves down at the bottom. Make sure we get rid of the hair. And now we can eat the thick part at the bottom of the leaf. It has a nutty and tangy taste that goes good with a lot of different dipping sauces. These colorful plants at the back of the bowl are called Swiss chard.
What's cool about these is that the color goes all the way to the leaves. Here's a yellow one and a green one and a pinkish purple one. And Swiss chard is packed with antioxidants, which helps protect your brain and cells. And on top of that, they have lots of vitamins and minerals as well. Let's cut a few pieces so we can try some. I'll make sure to try one of each color to see if they taste differently. Wow. All the colors tasted juicy and a little bitter, but the green one tasted the strongest. And now for our last vegetable that's been hiding at the bottom of the bowl the whole time. And it's this big dark purple eggplant or
aubberine. And believe it or not, it's actually a giant berry, but as a food we treat it as a vegetable. And eggplants are a great nutrient-dense, lowc calorie vegetable to add to meals to enhance flavor. And even though it's a large vegetable, it's quite light for its size. And our knife is having no problems at all cutting it. Wow, I'm surprised at how solid it is on the inside. Since eggplants are in the nightshade family, it's best to cook them before you eat them to stay on the safe side. All right, here we are with some of our eggplant roasted up. Let's try a bit. Wow. I hated eggplant as a kid, but this time it was actually really good. Which is why it's always good to give things a second chance because taste buds change.
Now that we tried all of our vegetables, let's bring our vegetable platter to our friends. Hey guys, hope you're hungry. We are starving. Well, I got just the thing. A platter full of colorful and healthy vegetables. Ooh, little trees. Wow, so colorful. Wow, these look yummy. I'm going to try five of them. Oh yeah, we're going to try all of them. I dare you. You're on.
