Vegetables and their benefits for the body

It is no exaggeration to say that vegetables are always present in the human diet. At any time of the year, in any part of the Earth there are countless vegetables and dishes from them. Besides the fact that vegetables are tasty and famous for their low calorie content, everyone knows that they are a source of a large amount of vitamins. What you need to know to use vegetables with maximum health benefits, as well as to achieve the best effect in the treatment of various diseases? In this article, we will look at the benefits of some vegetables on specific parameters, we will tell you unexpected secrets and give some tips on how to properly handle vegetable products.

Vitamin composition

All vegetables have their own unique composition. The daily consumption of plant products in various combinations contributes to the replenishment of the body with nutrients, assisting in the treatment of certain diseases, including cardiovascular diseases, diseases of the gastrointestinal tract and the musculoskeletal system. Vitamins reach their highest concentration in fresh vegetables, while their thermal processing significantly reduces. In sufficient concentrations, vitamins help to strengthen the immune system, normalize metabolism, improve memory, are responsible for the health and beauty of our skin and hair, and also participate in the improvement of the body in case of diseases.

And although all vegetables contain natural vitamins, consider a few who are champions in their content.

Tomatoes, carrots and parsley are full of carotene (vitamin “A”) - the most important substance that contributes to the formation of immunity, which acts as a powerful protector of stress and is responsible for the state of bones, teeth, hair, and mucous membranes.

Red bell pepper is famous for simply amazing concentration of vitamin “C” (250 mg per 100 g fresh product). However, it should be remembered that the highest concentration of vitamins is found only in seasonal vegetables grown in natural conditions in the fields. In winter, to fill the need for this vitamin is better green onions, potatoes and cabbage, as well as properly frozen foods.

White cabbage contains a high concentration of vitamin “U”, which is known for its powerful wound-healing and disinfecting properties. It is important to remember that this vitamin is instantly destroyed during the heat treatment of products, but it is well preserved in an acidic environment. That is, to obtain this vitamin, you need to use the product only in fresh form, for example, in salads, or in fermented.

Calorie vegetables

Most recently, the low calorie content of vegetables was considered a significant disadvantage rather than advantage. Today's realities, when we lead a sedentary lifestyle and eat high-calorie foods that contribute to obesity, this is rather a plus. Obesity is a big enough problem of the 21st century. And it's not so much in excess weight, but in a state of health, which suffers greatly from the general “slagging” and “overload”. Therefore, it is the vegetables that are part of almost all diets. The main thing is to choose the right products, depending on our goals.

Using the example of the table, let's see why cucumber is more useful than ghee:

Vegetables that are listed in the table are remarkable not only for their low calorie content, but also for their low carbohydrate content, which are considered the “culprits” when gaining extra weight. Therefore, these products include in the diet most often.

Essential oils in vegetables

Irritating our receptors, essential oils induce appetite and stimulate the production of gastric juice, preparing our digestive system for food processing. Therefore, for better digestion of meat or fish, it is recommended to use light side dishes and vegetable seasonings.

Vegetable processing

What is the best way to process vegetables so that they retain the maximum amount of useful substances and beneficial properties? Given that vegetables are considered to be unconditionally beneficial to our body and are included in the daily diet, as well as in most diets, in some diseases it is better to check with the doctor about the feasibility of eating certain foods or even completely excluding them, because they can be an irritant for exacerbation of diseases. For example, the use of white cabbage is strictly prohibited for peptic ulcer disease with increased secretion of gastric juice.

Due to the diversity of products of plant origin, we can give only general and superficial recommendations for the preservation of beneficial properties and vitamins that are applicable to most vegetables:

It is recommended to add any greens to the dishes just before the start of the meal;

Practically all root and tuber crops are recommended to be boiled in the peel;

It is best to chop any vegetables before serving or just before preparing various dishes. This way you save the most vitamins and acids that are in the juice.

If the question “Do you have vegetables or not?” Still exists for you, just think that regular consumption of fresh vegetables saves us from serious diseases such as hypertension and diabetes, heart disease, certain types of cancer, visual acuity and problems with the digestive tract ...

Follow success stories, tips, and more by subscribing to Woman.ForumDaily on Facebook, and don't miss the main thing in our mailing list