VEGETABLES AND THEIR BENEFITS

Vegetables are the parts of plants which humans consume as food either raw or cooked, and are essential sources of nutrients for the body. Some common vegetables are carrot, cabbage, beans(green, kidney, French, haricot lima, etc), lettuce, sweet and white potatoes, cucumber, tomato, pumpkin, onion, garlic, eggplant, pepper, spinach, and soybeans.

Vegetables are the wellspring of antioxidants which protect the human body from oxidant-related diseases, stress, cancer, inflammations, and kidney stones; boost the immune system of the body and increase bone loss.

Vegetables are low in calories and high in vitamins and minerals. They are rich fount of dietary fiber, folate (folic acid), potassium, vitamin A, B, C, E and K, magnesium, iron and calcium. Dietary fiber from vegetables, for instance, reduces blood cholesterol levels and lowers risk of heart disease and obesity. It ensures proper bowel function and protects the bowel from protracted constipation, hemorrhoids, colon cancer and diverticulosis (a small out-poaching or sacs called diverticula that can develop in the wall of the digestive tract).

Foods rich in potassium help to maintain healthy blood pressure. Folate is vital in the metabolism of nucleic and amino acids, as well as in methylation reactions. It equally helps the body form red blood cells and its very good for women in childbearing age because it reduces the risk of neural tube defects, anencephaly and spina bifida during fetal development.
Vitamins A, B, C, E and K keeps the eyes, teeth and skin healthy and help heal cuts and wounds. They ensure healthy gums, support in iron absorption and protect against varied infections. Eat more vegetables and remain healthier.

To cook your vegetables, however steam them or use a wok. Do not overcook or microwave your vegetables: both methods destroy enzymes. Add a large amount of garlic and onions to your vegetables when cooking.