THE BENEFITS OF VEGETABLES
7:14 PM
Consume a large amount of vegetables is a great support not only to diet and proper nutrition, but also for a range of benefits they bring to the body.
The vegetables contain very little fat and calories and, more importantly, recent research confirms that many substances contained in them have a protective effect on the organism.
Eat vegetables covers us from the harmful pathogens (eg free radicals), reduces the risk of cancer in the digestive system, removes the risk of heart disease and diabetes, and has effective action against aging .
Examine the properties of some vegetables:
SPINACH
Are rich in potassium, fiber and iron have a protective effect on aging eyes as they contain vitamin C, E and beta carotene.
CHICORY
Contains a fiber that acts on the balance of intestinal bacterial flora is rich in antioxidants.
CARROTS
Are rich in sugar and potassium, fiber and beta carotene: the latter (it's an antioxidant) is very useful in preventing dermatological, helps the eyes and the immune system.
ONIONS
Rich in sulfur, is very useful to fight cardiovascular disease: contains antioxidants which help prevent the risk of cancer.
ZUCCHINI
Contain vitamin C, E and potassium: its flowers contain beta-carotene, folic acid and vitamin C. It would be best eaten raw because cooking with disperse many qualities. .
ASPARAGUS
Rich in antioxidants, potassium and folic acid, are useful for the formation of red blood cells.
CABBAGE
In all its varieties, is rich in proteins and sugars, vitamins (A, B1, B2) of
sulfur, arsenic, calcium, phosphorus, copper, iodine, magnesium, potassium and iron. Helps combat headaches, ulcers and rheumatic pain: useful for skin diseases.
EGGPLANT
Diuretic, laxative and antianemic, aubergines contain vitamins A, B1, B2, phosphorus, calcium and solanine (a poisonous alkaloid) that is lost during cooking
Contribute a better translation
Post a Comment