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Vegetables are the basis of the diet
Table of Contents
1. Vegetables have a nutritional value
The protein content of legumes can be as high as 2035%. Most legumes contain the dried seeds of leguminous plants, including soybeans, lentils, peas. The nutritional value of vegetables is assessed on the basis of their protein, carbohydrates, dietary fiber, vitamins and mineral salts.2. The calorie content of vegetables
These include, for example, potatoes or potato, such as adding butter, cream, or making fries, fries. Some vegetables are generally considered to be more calorific. However, it is worth noting that often the addition of certain products or the way they are processed determines their increased energy value. Most vegetables have low energy values, but at the same time high levels of many vitamins, mineral ingredients and health benefits.3. A source of vitamins and mineral salts
Vegetables in the first group are mainly cabbage, tomatoes, chrysanthemums, pickles, peppers and spinach. The rest are sources of less vitamin C and beta-carotene, but a valuable source of mineral salts.4. The source of the antioxidants
Not only do they capture free radicals, but they also support the antioxidant action of vitamins. Tomatoes are a major source of lycopene. Antioxidants are compounds that prevent oxidation reactions in the body. Lycopene, zeaxanthin and lutein are antioxidants found in yellow, orange and green vegetables. Zeaxants and luteins are supplied by greens such as spinach. The vegetables contain flavonoids and carotenoids.5. The source of the fiber
Vegetables are a valuable source of dietary fiber, and they are important because they help the digestive tract function, increase satiety, lower blood cholesterol, increase fat production, and lower blood glucose.6. Food for the gut microflora
The breakdown of fiber-based polysaccharides into short-chain fatty acids, carbon dioxide, hydrogen and methane stimulates the development of the gut microbial flora. A soluble fraction of dietary fiber, most of which is found in the seeds of pulp plants, undergoes bacterial degradation in the gut, thus maintaining the proper proportions between rotting and probiotic bacteria.7. This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union
If they are to be cooked, they should be eaten shortly and in small quantities of water, and eaten immediately after preparation. Because of the loss of vitamin C, vegetables should not be crushed too early before consumption. Air, light and heat should be avoided in protected and cut vegetables. If possible, we should consume them raw.8. Pistons of pumpkins and a sunflower
They are a valuable source of essential unsaturated fatty acids as well as protein and dietary fiber. They are also a source of mineral salts such as zinc, calcium, magnesium, phosphorus. Dynia is a vegetable rich in vitamins and minerals. They also contain vitamins A and E and vitamins of group B. Due to their high energy value, it is worth noting that they are an ingredient in a balanced meal.9. The seasonality
To enjoy a good taste, it is best to buy vegetables that grow in our climate zone at this time of year, and it is also worthwhile to find out which vegetables accumulate the most pesticides and plant protection products so that you can choose those that are safe for your health.
