Why it’s important eating vegetables?

Why it’s important eating vegetables?
 

Health experts announce that fresh vegetables are one of the major sources of minerals, trace elements, water-soluble vitamins, carotenes and digestible fibers. Each vegetable has its unique and different nutritional value, so it’s very important eating the wide range of them. They give the feeling of satiety what, according to doctors, is very important if you want to get rid of some weight. Vegetables will add variety to your diet, so if you want your food to be not only useful but delicious as well, always pay attention to them. Not all vegetables can be eaten raw, some of them (potatoes, eggplant, etc..) will require heat treatment.

Though there are numerous recipes how to prepare raw vegetables for eating, this is acceptable for all. Fresh vegetables are very short-lasting, so there have been invented various conservation techniques, like drying, canning, and so on. The shortest time-remaining vegetables are cucumbers, tomatoes, cabbage because they have lots of moisture. Cucumbers have the biggest quantity of water – they contain only 3.7% of the dry weight, while the garlic, which you can safely keep for months – has 38%.

Vegetables, according to their existing benefits, are divided into several groups: cabbage (white, red, savoy, brussels, cauliflower, cabbage, broccoli), legumes (beans, beans, peas, lentils, soy), dark green leafy vegetables (spinach, head, chicory, endive, corn salad, broccoli and dependent), dark orange (carrots, tomatoes, peppers), lily (leeks, garlic, onion).

It is very important that all vegetables you eat have fiber, which fills the stomach and leads you to faster feeling of fullness. Nutritionists recommend that during the day people consume 400 grams (2-3 plates) for fresh fruit and vegetables. Various vegetables contain different nutrients and their availability differs. It would be the best way to eat one vegetable from each group every day so that you guarantee all useful materials for your body.

 

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