Is this adding variety?

[The_Four_Toed_Edward]

Is adding vegetables genetically very similar to each other adding any variety to a grocery store diet? Like if I add red cabbage (Brassica oleracea var. capitata f. rubra) but the diet already has cabbage (Brassica oleracea), am I really adding any value? This is just one example.

 

[zovick]

Is adding vegetables genetically very similar to each other adding any variety to a grocery store diet? Like if I add red cabbage (Brassica oleracea var. capitata f. rubra) but the diet already has cabbage (Brassica oleracea), am I really adding any value? This is just one example.

I don't think so. However, the red variety might be eaten more readily due to its color. Nutritionally, I would have to believe they are the same.

 

[The_Four_Toed_Edward]

I don't think so. However, the red variety might be eaten more readily due to its color. Nutritionally, I would have to believe they are the same.

My Russian is already eating cabbage readily enough

I was just thinking since there is this old saying here that eating different colored vegetables is healthy. Maybe it goes for people only.

 

[zovick]

My Russian is already eating cabbage readily enough

I was just thinking since there is this old saying here that eating different colored vegetables is healthy. Maybe it goes for people only.

I believe that that saying is referring to eating ENTIRELY DIFFERENT vegetables such as beets and carrots or green beans rather than the same vegetable just in different colors. As far as I know, there is no noticeable difference in the nutritional value between green lettuce and red lettuce or red cabbage and green cabbage, but there is between green beans and carrots or beets, etc.

I could be wrong, but that is my take on the subject.

 

[The_Four_Toed_Edward]

I believe that that saying is referring to eating ENTIRELY DIFFERENT vegetables such as beets and carrots or green beans rather than the same vegetable just in different colors. As far as I know, there is no noticeable difference in the nutritional value between green lettuce and red lettuce or red cabbage and green cabbage, but there is between green beans and carrots or beets, etc.

I could be wrong, but that is my take on the subject.

You are probably right.

Another thing I wonder is whether they add value enrichment wise. After all they look different and can smell or taste different.

 

[Alex and the Redfoot]

One thing that wasn't mentioned (and is mostly missing from nutritional tables) are complex organic compounds (like aromatic oils, tanins, saponins, anthocyanins). I think there could be a lot of difference in contents. I'm just unsure if they really have any effects on tortoises.

Also, soils, growing method, UV exposure etc. affect nutritional composition. E.g. the same oxalis plant has purple leaves under direct sun and green in a partial shade.

 

[jaizei]

Is adding vegetables genetically very similar to each other adding any variety to a grocery store diet? Like if I add red cabbage (Brassica oleracea var. capitata f. rubra) but the diet already has cabbage (Brassica oleracea), am I really adding any value? This is just one example.

Each cultivar of Brassica oleracea has some differences in vitamins, etc.

Do you supplement with a multivitamin/calcium, or by feeding a tortoise 'chow' (eg Mazuri/Nutrazu) a couple times a week?

 

[Tom]

Is adding vegetables genetically very similar to each other adding any variety to a grocery store diet? Like if I add red cabbage (Brassica oleracea var. capitata f. rubra) but the diet already has cabbage (Brassica oleracea), am I really adding any value? This is just one example.

I would add that cabbage in general should only be a very small part of any tortoises diet. Any type of cabbage should not be a regular food item, but once in a while is fine for some variety.

 

[The_Four_Toed_Edward]

I would add that cabbage in general should only be a very small part of any tortoises diet. Any type of cabbage should not be a regular food item, but once in a while is fine for some variety.

I feed it a few times a month. If he could choose it would be all that he would eat.

 

[RosemaryDW]

This is an interesting question. If we had a nutritionist here we could get a truly informed answer.

That said, I believe there must be some varieties among the brassicas. Turnip leaves may be a little higher in calcium, collards a little higher in fiber. They taste very different, meaning some compounds must be different. Mustard, turnip leaves, arugula, all have very distinct tastes. One is a little sour, one is mild, one can be very peppery.

I'm pretty sure my nutritionist would want me mixing it up. She'd rather I eat broccoli constantly if it was the only brassica I liked, better one than none. But in general she likes me to mix things up.