Vegetables are an important part of our daily diet. They are naturally good and contain lots of minerals and vitamins that help us in keeping healthy. Vegetables also contain other compounds like antioxidants and phytochemicals, which help in protecting our body against cancers, diabetes and heart diseases.
Some vegetables are good natural sources of vitamin A, while others are rich in vitamin C, folate, and potassium. Almost all are naturally low in fat and calories, none have cholesterol, and many are great sources of fiber. Vegetables also add wonderful flavors, textures, and colors to your diet.
Being low in calories enables us to eat lots of vegetables without consuming excess energy, the high fiber content also helps fill the stomach faster limiting the total amount of food consumed. The presence of many vitamins and other chemicals in vegetables supply the body with nutrients necessary to boost energy production within the muscle cells. This give us a natural feeling of liveliness and the energy to become more active helping to burn more energy each day.
Vegetables are also low in sodium so they help reduce water gains. Sodium is present in virtually all processed foods; it causes water retention in the body. It has been estimated that many average people may be holding up to 5 pounds of additional water caused from a high intake of sodium. Any reduction in sodium intake will help lose water weight and if we eat more vegetables our sodium intake naturally lowers.
There are different kinds of vegetables available in nature. Different types of vegetables have been categorized according to their type, and taste. Some vegetables are eaten in cooked form while some are eaten in salad form.
Leafy green – lettuce, spinach and silver beet
Crucifer – cabbage, cauliflower, brussel sprouts and broccoli
Cucurbits – pumpkin, cucumber and zucchini
Root – potato, sweet potato and yam
Edible plant stem – celery and asparagus
Allium – onion, garlic and shallot,