The nutrients in vegetables mainly contain minerals, vitamins and fiber. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. Usually, vegetables with high water content and low dietary fiber have better freshness and higher food value. But from a health care perspective, dietary fiber is also an essential nutrient.
The nutrients in vegetables should not be underestimated. In 1990, the International Food and Agriculture Organization (IFAO) estimated that 90% of the essential vitamin C and 60% of the vitamin A came from vegetables, which shows the great contribution of vegetables to human health. In addition, there are a variety of phytochemicals in vegetables that are recognized as beneficial to human health, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc. Many vegetables also contain unique trace elements that have special health effects on the human body, such as tomatoes in the lycopene, onions in the prostaglandins, and so on.
Cruciferous kale vegetables: such as broccoli, cauliflower, kale, leafy kale, kale, etc. contains indole (13C) radish thiols, isothiocyanates, carotenoids, vitamin C, etc., on the prevention and treatment of tumors, cardiovascular disease has a better role, especially broccoli.