Monday, January 06, 2014

The nutrition of vegetables

Normally, vegetables include the leafy vegetables such as spinach, lettuce and cabbage; the stem vegetables such as celery and asparagus; the roots and tubers, of which beets, turnips, carrots and potatoes; flower vegetable such as broccoli and cauliflower; seeds and seeds pods which includes beans and peas. 

Vegetables can be considered as chemical reagents that are essential to improve human nutrition and health with various phytochemical and different bioactivities.

Vegetables provide excellent sources of nutrients such as protein, vitamin and minerals, and fiber as well as non-nutrient phytochemicals such as sulfur-containing compounds.

The nutrient content of vegetables can be influenced by various factors such as genetic and agronomic factors, maturity and harvesting methods and postharvest handling procedures.

Vegetable are a rich source of essential micronutrients especially, vitamins, iron and calcium and generally have high fiber content.

Vitamin C is one of the most important vitamins in vegetable for human nutrition. More than 90% of the vitamin C in human diets is supplied by the intake of fresh vegetables.

There is consistent evidence, primarily from epidemiology, that duets high in vegetables can decrease the burden of chronic disease with the evidence for reduced risk of many cancers being particularly strong.

The evidence that such diet decrease the risk of mouth and pharyngeal, esophageal, lung, stomach and colon cancers is convincing.

Eat more vegetable actually deceases the appetite for fatty foods, which themselves increase the risk of cancer.

Vegetables contain natural agents that block carcinogens. Vegetables that are most important to reducing the risk of cancer are the cruciferous vegetables: broccoli cabbage, Brussels sprouts, mustard greens, kale and cauliflower.
The nutrition of vegetables

Most popular articles

Other articles

BannerFans.com BannerFans.com