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15 less popular but healthy vegetables
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1. He's a buccaneer, also known as the love fruit, eggplant, or long nightshade, is a vegetable from the nightshade family.
Buckwheat is a low-calorie vegetable that provides more than 20 calories in a serving of 100 g. Its flesh is a source of significant amounts of magnesium, potassium, and calcium. It is also an excellent source of dietary fiber, providing almost twice as much as peaches or apples. Buckwheat contains vitamins A, B, and C. The vegetable has strong anticancer properties, mainly due to the large amount of antioxidants. The antiangiogenic effect of nasunin, a substance found in the skin of buckwheat, is particularly important. Eating buckwheat can improve metabolic performance, increase protection against heart disease, and prevent the development of cancer. Due to the fiber of buckwheat, it is used in therapy aimed at improving the functioning of the digestive system and reducing cholesterol levels. The detoxifying nature of the plant can be utilized in detox diets.2. Brukive Plant
Karpiel, also known as Brukive, is a popular vegetable and a variant of Rüppelkapst. Due to its high water content and significant amounts of vitamins B and C, nutritionists recommend Brukive for those looking to lose weight. It is a low-calorie plant that can often serve as a food supplement. However, it is important to be mindful not to overconsume it, as the large amounts of cyanide present in Brukive can lead to hypothyroidism due to the inhibition of iodine transport.3. You know, Bob
Bob is a legume that, due to its low fat content and high fiber content, is ideal for weight loss diets. However, it is important to note that it is not a low-calorie plant. A standard serving of 100 g provides almost 110 kcal. Large amounts of folic acid and B vitamins have a positive effect on the regulation of the nervous system. Regular consumption of Bob allows for the coverage of more than 100% of the daily requirement for folic acid, which contributes to a healthy pregnancy and a reduced likelihood of developmental abnormalities in the fetus. The aforementioned vitamin compounds, in combination with iron, can be particularly beneficial in the case of anemia, as they are involved in the synthesis of new erythrocytes. Another important aspect of Bob is the high protein content (7.6 g of protein in 100 g of cooked Bob). The high potassium content and low sodium levels contribute to a positive regulation of cholesterol levels.4. Ordinary pea
The ordinary pea variety is often referred to as green pea. The plant is native to North Africa, Asia, Eastern and Southern Europe, and the Caucasus. It is currently grown in most regions of the world. Green peas are best eaten raw to provide more healthy mineral salts and vitamins. The vegetable contains many beneficial ingredients, such as beta-carotene, fiber, vitamins (B, C, and E) and microelements such as phosphorus, potassium, calcium, and iron.5. A cabbage variety known as Garlic
Garlic is a variety of cabbage that is known for its long and very wrinkled leaves. It is mainly grown as a crop plant. It is often considered an ornamental plant due to its colorful leaves (green, purple, brown). It is also known for its high concentration of antioxidants such as beta-carotene, lutein, and zeaxanthin, which greatly improve the functioning of the organ and help in removing toxic compounds from the body. Garlic also contains large amounts of fiber and mineral salts such as potassium and calcium, which help protect the cardiovascular system and the digestive system.6. Gourd-like Vegetable
This gourd-like vegetable is a hybrid of two other vegetables - cucumber and pumpkin. The greatest benefits for the body are provided by young specimens with soft flesh and light, delicate skin. Why should they be included in the diet? Firstly, this vegetable is characterized by a low calorie content - a 100 g serving provides only 15 kcal. The fruits of this vegetable do not accumulate excessive amounts of harmful heavy metals. They contain beta-carotene, vitamins B and C, as well as phosphorus, potassium, and calcium. Furthermore, this vegetable exhibits diuretic properties.7. Alternative, with a thickness not exceeding 10 mm
Kalarepa is another variety of vegetable cabbage that, like jarmush, is a cultivated plant. Wild-growing kalarepa is rarely encountered. In Poland, it is one of the most commonly grown plants, yet it is not very commonly seen on tables. This is a shame, as it possesses a great many valuable components. In addition to vitamins A, B, and C, as well as micronutrients such as phosphorus, iodine, magnesium, manganese, copper, potassium, calcium, or iron, it also contains other beneficial compounds, such as pantothenic acid, which regulates many processes in the body, including promoting wound healing, aiding digestion, circulation, and the nervous system, as well as improving skin pigmentation and hair condition.8. Patison – a less popular pumpkin variety
Patison is a less popular variety of the common pumpkin that was brought to Europe by Spanish travelers during their trips to North America. It is a very versatile vegetable that can be used as a filling, for preparing meat dishes such as goulash, or as an ingredient in lunches and salads. Due to its low calorie content (17 kcal/100 g), it is often used as a component of weight loss diets and can be used as a substitute for products with higher fat content. Patison is rich in beta-carotene, phosphorus, magnesium, iron, and vitamins B1, B2, and C.9. Shepherds' Delight
Paszczak is a plant belonging to the celery family. It primarily occurs in the regions of Europe and Asia but has spread worldwide over time. Paszczak was once widely used in Poland. Its components include: protein, phosphorus, potassium, calcium, iron, vitamins B, and C. The vegetable also exhibits strong detoxifying and diuretic properties, making it particularly recommended for individuals suffering from kidney or bladder issues or rheumatic diseases. However, due to its high-calorie content, it is not recommended to use this vegetable during weight loss attempts.10. Here is a compilation of the outcomes from the assessment:
Rhubarb is renowned for its sour and bitter taste, its leaves are red-pink. 100 grams of rhubarb provide the body with 20 calories and a substantial amount of fiber, making the use of this vegetable particularly fitting for individuals grappling with weight maintenance. Furthermore, rhubarb contains healthy components such as phosphorus, magnesium, iron, beta-carotene, or vitamin C. Rhubarb contains rapontigenin, a very potent compound belonging to polyphenols, whose ability to decrease the division rate of cancer cells has been scientifically proven. This compound also exhibits anti-allergic properties and enhances the function of the circulatory system. Another compound found in rhubarb is raponticin – a substance with strong estrogenic effects, which is of great significance for women in menopause and teenagers struggling with acne. However, rhubarb is not recommended for men with testosterone deficiency, as it may exacerbate this deficiency.11. Rueva
Rueva is recognized as a plant belonging to the cabbage family. It is especially recommended for individuals showing symptoms of avitaminosis – a condition resulting from deficiencies in essential nutrients caused by disease, treatment, or other factors. Thanks to its abundant amount of beta-carotene and vitamins C and E, the vegetable exhibits very powerful antioxidant properties, which effectively counteract the development of numerous disease units and the deterioration of health.12. The turnip
Turnip, often referred to as a typical cabbage, is a root vegetable rich in sulphur. The mustard glycosides present in the roots are responsible for the characteristic taste and smell of turnips. The compounds found in the roots improve blood circulation in the skin and stimulate the production of certain secretions, such as digestive juices, saliva, and bile. In addition, phytocides present in turnips protect the body from the growth of pathogenic microorganisms and disease-causing microbes. Turnips are also rich in other nutrients such as phosphorus, magnesium, potassium, calcium, and iron. The high content of vitamins B1, B2, C, and PP confirms the health benefits associated with consuming this vegetable.13. This Regulation shall come into force on the twentieth day following its publication in the Official Journal of the European Union
The term 'salep' originates from the Turkish language and refers to both a popular drink and the bulbs of the male stork from which the drink is prepared. This term is often referred to as Chinese ginseng. Salep is a natural stimulant that is primarily used to treat digestive disorders such as diarrhea, dryness of the esophagus, and digestive problems. Additionally, salep is also frequently used as a warming and soothing agent.14. For this Regulation, the following definitions shall be applicable:
Skończonka is a plant from the astrolabe family, native to mainly southern and central Europe and certain areas of Asia. Currently, it is cultivated only in some countries. The edible part of the vegetable is the root, covered with black skin, revealing a white flesh after peeling. The flavor of skończonka is reminiscent of popular asparagus. In addition to mineral salts and vitamins, it contains nicotinic acid, which is involved in the synthesis and breakdown of many substances, such as amino acids, fatty acids, and carbohydrates. Moreover, it expands blood vessels and inhibits the toxic effects of some chemical compounds and drugs.15. Fresh Produce of Fruit and Vegetables
It is one of the primary sources of beta-carotene (a 100g serving of this plant will cover almost 80% of daily demand). This compound is a very effective antioxidant that cleanses the body and slows down the progressive aging process. Additionally, it contains rutin, which significantly improves the condition of blood vessels and supports antioxidant processes. It is also important to note that excessive consumption of kwasica can be detrimental to the body due to the presence of oxalic acid, as an excess of it can lead to impaired calcium absorption and the formation of insoluble crystals of oxalate.
