Crucial role in maintaining good health

Crucial role in maintaining good health

Vegetables of every kind form a most valuable part of our diet. Due to their abundance of vitamins and minerals, they play a crucial role in maintaining good health. They are necessary for the formation of bone, teeth, and other body functions. Indigestible cellulose and roughage found in vegetables are essential to maintain the health of a large and healthy bowel. This assists in eliminating any undesirable substances from the body.

The presence of the green pigment Chlorophy II is responsible for the green color of leafy vegetables. pH is one of the factors that influences Chlorophy II. It shifts from olive green to bright green when it is exposed whole food veggie greens vitamins  to acidic conditions. After cooking steam releases some acids. This is most likely when they’re not covered. The yellowing or orange coloration of vegetables is caused by carotenoids which do not affect cooking or pH changes.

Root vegetables are of importance in our diet due to the simple reason that they aid in digestion, with carbohydrates being their primary food element. Green vegetables are typically consumed in stews made of vegetables and soups. They should be eaten in raw form whenever it is possible to obtain the most nutrients. A lot of the beneficial nutrients can be destroyed completely because of poor cooking.

Vegetable Values:

Vegetables are typically described as plants with herbaceous characteristics that are used to cook. They can be used to enhance the taste of soups and in addition for their potential for dietary benefits. They are composed mainly comprised of hemicellulose, cellulose and pectic substances. Sugar along with starch, minerals and vitamins are also present in the vegetables. They are also rich in vitamins and roughage. The main nutrients that are present in vegetables of the green variety are water, iron, Vitamin A, B, and Vitamin C. The amounts of these nutrients can vary with the various varieties of vegetables.

Fresh vegetables are of utmost importance to our diets because of the presence of minerals and vitamins. The cellulose stimulates peristaltic motion and , in turn, aids digestion and reduces constipation. Indigestion can also be caused by extremely old or coarse vegetables. Mature dry legumeslike Cowpeas from various varieties, Soya beans and Bambara nuts as in all the legumes and dry peas are high in protein, and moderately high in the mineral thiamine. Groundnuts however are a fantastic source of niacin.

The compositions of the average vegetables are as follows:* Green vegetables are: 83% of water 92% – 83 percent; Protein = 1% – 2%; Carbohydrates = 3% – 8%; Mineral salts range from 1% to 2%; Vitamins = A, B, C, and k.

* Root vegetables: Water = 75%-85 percent Protein equals 0.5%-2 Carbohydrates= 5%-18% Mineral salts= 0.8%-1 percent; Vitamins= A B, C, and.

* Pulses Water = 70%-78%; Protein = 5% – 15% Carbohydrates = 14% to 18%; Mineral Salts = 0.5 1 to 1.0%; Vitamins = B.

Classification of Vegetables

Vegetables can be classified into the following categories

1. Green (leaves): (leaves) cabbage, Spinach, Green beans.

2. Bulbous roots – Onions, Shallots, etc.

3. Roots or tubers – Potatoes and Cassava, Yams and Carrots, Cocoyam, Yams, Carrots, Yams, Carrots, Yams, Carrots.

4. Flowers or Heads Flowers or Head Broccoli and Canliflower, Okro Pumpkin, Okro, Pumpkin, Isapa, etc.

5. Fruits – Eggplantsand Cottonseeds, Cashews, Benniseed, Sesame, Benniseed, Cucumber. The bean and the nuts are also referred to as legumes and pulses.

There are a variety of vegetables:

Vegetables should be chosen carefully. These are just some of the aspects to take into consideration to ensure that you reap sufficient nutritional benefits.

1. Pick fresh, crisp vegetables of good color. Avoid damaged, wilted, or swollen vegetables as they could cause destruction and loss of nutrients.

2. Root vegetables should not be splintered or softened.

3. Pick vegetables that are medium in size. They are simpler to prepare and have the best flavor. Larger vegetables are usually rough in texture and lacking in flavour.

4. Avoid eating insects or mould-infested vegetables.

5. When possible, use plants straight from your garden or allotment.

If vegetables are to be given the proper place in the diet, it’s crucial to eliminate outdated methods and more efficient, modern methods are adopted.


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