Eating greens is vital to staying healthy, strong, and helps protect the immune system. They are packed with phytonutrients, protein, vitamins, minerals and antioxidants. Including vegetables in your diet is probably the easiest way to stay healthy, trim and nourished, since vegetables are low-calorie, nutrient-rich foods, they help you to stay in optimum health over the long term by keeping your weight in check. There are plenty of other things most people don’t know about vegetable, that’s why INFORMATION NIGERIA brings you these 10 facts about vegetables….
– Vegetables, like fruits, are low in calories and fats but contain good amounts of vitamins and minerals. All the Green-Yellow-Orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin-A, and vitamin K.
– Green vegetables have high levels of beta-carotene, which improve immune function considerably once it is converted into vitamin A. Tomatoes contain lycopene, which protects your eyes from vision problems. A diet deficient in green vegetables often leads to the possibilities of blindness, and other illnesses in children and adults.
– Recent research study suggests that Mediterranean diet comprising of food rich in unsaturated fats (found in olive oil and nuts) and nitrite and nitrate (found in leafy green vegetables) may help protect you from hypertension.
– Vegetables are home for many antioxidants. These health benefiting phyto-chemical compounds firstly; help protect the human body from oxidant stress, diseases, and cancers, and secondly; help the body develop the capacity to fight against these by boosting immunity.
– They are packed with soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP) such as cellulose, mucilage, hemi-cellulose, gums, pectin…etc. These substances absorb excess water in the colon, retain a good amount of moisture in the fecal matter, and help its smooth passage out of the body. Thus, sufficient fiber offers protection from conditions like chronic constipation, hemorrhoids, colon cancer, irritable bowel syndrome, and rectal fissures.
– Leafy green vegetables have more nutrition per calorie than any other food. Greens make up a significant source vitamins A, C, E and K as well as several B vitamins. They are rich sources of minerals such as calcium, magnesium, iron and potassium. They are rich in fiber, extremely low in fat and carbohydrates and provide an excellent source of protein.
– Collard greens are superstars when it comes to lowering cholesterol. In fact, the cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. Beating out kale, mustard greeks, broccoli, brussel sprouts and cabbage.
– Watercress has more than 15 essential vitamins and minerals, its health giving properties have been known since ancient times. It is believed that Around 400 BC Hippocrates, the father of medicine, located his first hospital beside a stream so that he could grow an abundance of watercress to help treat his patients.
– Another ancient green is cabbage, which dates back to the 1600’s. It is believed that drinking juiced cabbage assists in curing stomach and intestinal ulcers.
So make yourself a pot of vegetable soup, stew or sauce this Easter!!!