After a nationwide poll resulted in UK residents voting Brussels sprouts as their most hated vegetable, we asked our readers whether they agreed.
Last week we revealed that respondents in a nationwide poll had voted Brussels sprouts as the most hated vegetable in the United Kingdom.
However, it seems that our readers don’t agree with the nationwide result.
Behind the humble green vegetable were artichokes with 14% and celery and aubergine in joint third place with 13%.
But in our poll it was other choices that led the way with Press & Journal readers voting karela (bitter melon), okra, asparagus, fennel and peas collectively taking the top spot with 27% of the vote.
Brussels sprouts did, in fact, feature in the next spot with 16% of our readers saying they were the vegetable they despised the most.
Next came celery with 12% of the votes cast, while artichoke, beetroot, celeriac and sweet potato were next with 8%
Bringing up the rear aubergine, bok choi, broccoli and butternut squash, all gaining 4% of the vote.
The results are interesting after the research revealed that during the recent lockdown we haven’t been eating as many green vegetables as we should be to maintain a healthy diet.
As a whole, people have been trying to eat healthier during lockdown, but the study shows that, on average, it has been longer than a month since most Brits ate broccoli, more than seven weeks since consuming greens like kale and six weeks since Brits ate celery.
The survey of 2,000 people last month found other traditional salad ingredients like lettuce leaves, tomatoes, sweetcorn and cucumber didn’t fare well either, as it has been longer than four weeks since the average Brit tucked into them.
Experts claim that eating a diet rich in leafy greens can offer numerous health benefits, including a reduced risk of heart disease, high blood pressure and mental decline.
Yet, the study by Higgidy reveals, as a nation we eat just two pieces of fruit and veg a day (average), a far cry from the recommended five portions daily.
Camilla Stephens, founder and author of Higgidy, said: “It’s recommended by health experts that our meals should be made up of at least 50% rainbow vegetables and fruits as part of a healthy, balanced diet.”