Green vegetables are categorized by nutritionists as Class A vegetables, mainly large spinach, chard, and parsley, cabbage and so on. These vegetables are rich in vitamins B1, B2, C, carotene and a variety of inorganic salts, and their nutritional value is high.
Type B vegetables, which rank second in type A, usually have three types: the first type contains riboflavin; the second carotene and vitamin C, including carrots, celery, onions, garlic, tomatoes, peppers, sweet potatoes and so on; and the third main type is the type of vitamin C, including cabbage and so on.
Type C vegetables: less vitamin but higher in calories, including potatoes, yams, taro, and squash.
Expanded:
Benefits of eating vegetables
1, anti-cancer, vitamin C contained in vegetables, in the body will form a "hyaluronic acid inhibitor", which has an anti-cancer effect. Vitamin C contained in green vegetables will form a kind of "hyaluronic acid inhibitor" in the body, and this kind of substance has the function of anticancer, which can make the cancer cells lose vigor. In addition, the crude fiber contained in bok choy can promote peristalsis, increase the discharge of toxins in the colon, to achieve the purpose of cancer prevention and anti-cancer.
2, to provide nutrition, health, green vegetables for one of the richest vegetables containing vitamins and minerals, an adult if you eat 500 grams of green vegetables every day, to meet the human body needs of vitamins, carotenoids, calcium, iron, etc., to ensure that the body's physiological needs to provide the material conditions that will help to enhance the immune system.
3, to maintain the elasticity of blood vessels, green vegetables contain a lot of crude fiber, which into the body and fat combination, can prevent the formation of plasma cholesterol, cholesterol metabolites - bile acid can be discharged to reduce atherosclerosis formation, thus maintaining the elasticity of blood vessels.
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