What is the nutritional value of vegetables

What is the nutritional value of vegetables, each vegetable has a different nutritional value, we all know that the body needs to be supplemented with a certain number of vegetables every day, mainly because the vegetables contain nutrients needed by the body, I will take you to briefly understand what is the nutritional value of vegetables.

What is the nutritional value of vegetables 1

Cruciferous collard greens: such as broccoli, cauliflower, kale, leafy kale, kale, etc. Containing indole (13C) radish sulfur, isothiocyanate, carotenoids, vitamin C, etc., on the prevention and treatment of tumors, cardiovascular disease has a better role, especially broccoli.

Legumes, such as soybeans, soybeans, black beans and other flavonoids contained in flavonoids, isoflavones, protease inhibitors, myo-inositol, soy saponins, vitamin B, to lower blood cholesterol regulation of blood glucose, reduce the incidence of cancer and the prevention and treatment of cardiovascular, diabetes has a good effect.

Asparagus is rich in glutathione, folic acid, to prevent neonatal cerebral neural tube defects, anti-tumor has a good effect.

Carrots are rich in 'carotenoids and a large amount of soluble fiber, beneficial to protect the eyes to improve eyesight, can reduce blood cholesterol, can reduce the incidence of cancer and cardiovascular disease.

Onion and garlic vegetables, rich in dipropylene compounds, methyl sulfide and other functional phytochemicals, is conducive to the prevention and treatment of cardiovascular disease, often eaten to prevent cancer, as well as anti-inflammatory and antiseptic effects.

Lycopene vegetables, tomatoes rich in lycopene high antioxidant can antioxidant, reduce the incidence of prostate cancer and cardiovascular disease. Eggplant contains a variety of alkaloids, cancer inhibition, reduce blood lipids, sterilization, laxative effect. Chili, bell pepper is rich in vitamins, carotenoids, chili polyphenols, etc., can enhance the dissolution of blood coagulation, there is a natural aspirin known.

What is the nutritional value of vegetables2

A. Vegetables

Vegetables, also known as greens. Vegetables contain vitamins and minerals, but also a lot of dietary fiber. Eating more veggies can replenish the vitamins and minerals your body needs.

Two, bluebonnet

Bluebonnet clear heat and detoxification, thirst, cough and lungs, with a variety of nutrients and proteins, often eat to improve immunity.

Three, watercress

Watercress contains a variety of nutrients, carotene, protein and so on. Teenagers and children can eat more, can enhance immunity, enhance resistance.

Four, broccoli

broccoli laxative, promote growth and development, improve physical and mental health, computer staff, the pursuit of beautiful people should also eat broccoli, diabetic patients often eat some broccoli is beneficial to the long-term maintenance of blood glucose values.

Five, winter melon

Winter melon with vitamins and gum arabic, gum arabic has a very good suction characteristics with the elimination of toxicity, prevention of diabetes, lower blood sugar. Promote growth and development

Six, radish

Enhance the role of the immune system, radish rich and colorful vitamin C and nutritional elements of zinc, is conducive to improving the immune function of the body. Promote digestion, assist in the digestion and absorption of nutrients.

Seven, vegetables and fruits everywhere in the nutrient composition

1, vegetables and fruits leaves are "nutrient treasure" celery leaves can produce colorful high-quality proteins and iron, is osteoporosis, iron-deficiency anemia group of good food. Celery leaves are also a good source of vitamins such as vitamin C and vitamin E. When cooking lettuce, it is recommended not to take off the celery leaves, but to clean the whole plant for cooking.

2, cabbage leaves surface green leaves in the value of the concentration of carotenoids than the management of the center of the milky white leaves several times higher, vitamin C composition is also several times higher, even if you feel mixed up fried taste is not very good, do not have to throw away the leaves, and should be broken out, and make another plate of vegetables. Live with the green leaves to make soup and stuffing.

3, vegetables and fruits root to assist the body detoxification

Bean sprouts in the most colorful part of the nutrient composition is not a fresh stalk, just a light yellow tip of the shoots, the root is the largest area of methyl cellulose content. Time-consuming and labor-intensive pinching of vegetables is indeed a small loss.