What nutrients are in vegetables and what nutrients are in vegetables

Vegetables are indispensable foods for human beings, and they are rich in vitamins, minerals and digestive systems that the human body needs.

Necessary crude fiber, etc. Among the vegetables we eat, legumes contain more vitamin C

and minerals; Rhizomes contain a lot of starch; Leafy vegetables generally contain less starch and more fiber, and all contain iron, potassium, vitamins and carotene; Cauliflower contains vitamin A

B, C and minerals are quite abundant; Melons and fruits contain the most water, and they also contain more carotene and vitamin B

Rich in phytochemicals. Lycopene in tomatoes and carrots is considered to have a stronger antioxidant capacity than vitamin C. It plays a role in reducing free radicals in the body.

Lowers blood lipids and enhances immunity.

and so on. Brassicaceae.

Vegetables (cabbage, cauliflower, cabbage) contain isothiocyanates, which have anti-cancer and immunomodulatory effects.

2.Adequate dietary fiber.

Vegetables are the main source of dietary fiber**.

3.Calcium** that cannot be ignored. Vegetables are still good for calcium**, such as 50mg of calcium per 100 grams of cabbage, 66mg of spinach, 80mg of celery, and 108mg of rape.

All kinds of vegetables. The purpose of cooking vegetables is to enable the body to absorb as many nutrients as possible. If the cooking method is not reasonable, most of the nutrients will be destroyed and lost during the processing process, and the human body will not be able to absorb them.

If boiled, stewed, stewed, and steamed for a long time during cooking, vitamin C will be damaged, and vitamins with weak heat resistance will also be destroyed. If alkali is added to the cooking, vitamin B and vitamin C will be destroyed. Therefore, processed vegetables should be cooked scientifically to ensure that their nutrients can be more absorbed and utilized by the human body.

1. Vitamin C is a natural detoxification food highly respected by foreign health circles, which has an obvious effect on enhancing the ability of the immune system and resisting infectious viruses such as colds. Vitamin C also helps the body absorb iron. In addition, VC can also be used to treat mouth sores or chronic gastroenteritis.

2. Protein is the most important energy in the body**, and our every move needs protein to provide power. In addition, with the passage of time, the protein in the human body is constantly consumed and renewed, without it, the damaged cells can not be repaired and reborn, the body will age rapidly, compared to energy **, the function of protein "repair and regeneration" is more important and more magical!

3. Zinc is a necessary trace element in the human body, if there is a lack of zinc, the first thing that will be affected is the two "windows of the soul", such as astringent and dry eyes, vision loss and so on.

At the same time, zinc can also promote the growth and development of various organs and tissue regeneration, the most common manifestation is to keep hair and ** healthy shine and elasticity.

4. Vitamin E is the guarantee of the young and healthy heart, it is like a lubricant and "scavenger" inside the blood vessels, preventing blood from thickening and coagulation, and promoting good blood circulation.

In addition, the body will form various harmful free radicals during metabolism, but vitamin E can directly swallow harmful radicals, eliminate its corrosive effect on human cells, and give you smooth and fair skin!

5. When it comes to detoxification, dietary fiber is definitely the strongest element! Dietary fiber helps intestinal E. coli to synthesize a variety of vitamins and promote gastrointestinal peristalsis, which is not only conducive to the discharge of toxins, but also more beneficial to ****.

Wheat bran has the highest content of dietary fiber in coarse grains, and other coarse grains such as oats and sweet potatoes can be substituted as staple foods and put on the table; In addition, almost all leafy greens are rich in axillary fiber.

Vegetables usually mainly contain nutrients such as vitamins and imitation dietary fiber. Among them, vitamins are divided into vitamin B1, vitamin C, vitamin B2, etc., in addition, vegetables also contain other minerals and trace elements, different types of vegetables, the content is different.

Vegetables are a general term for plants and fungi, which is one of the foods that must be dispensed with in daily life, and occupy an important position in the human diet, among which 90% of the vitamin C and 60% of the vitamin A required by the human body come from vegetables.

Normally, the darker the color, the more nutrients the vegetables contain, generally green is higher than red and yellow vegetables, and red and yellow are higher than white vegetables.

Vegetables contain nutrients including vitamins, minerals, proteins, sugars, water, fiber, and lipids.

Vegetables refer to a kind of plants or fungi that can be cooked and cooked into food, and vegetables are one of the essential foods in people's daily diet, which can provide essential nutrients such as vitamins and minerals. The higher the nutrient content of the vegetable, the higher the nutritional value of the vegetable.

In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. In general, vegetables with high water content and low dietary fiber are more tender and have higher edible value. But from a health perspective, dietary fiber is also an essential nutrient.

Benefits of eating vegetables

1. Vegetables are a kind of plant or fungus that can make food and cook it into food. Vegetables can provide nutrients such as vitamins and minerals necessary for the human body, and commonly used vegetables are carrots, tomatoes, cabbage, edible mushrooms, peppers, etc. Most vegetables provide essential vitamins and minerals, and studies have shown that the main source of vitamin C and vitamin A is vegetables.

2. Vegetables can be divided into organic vegetables, green vegetables, pollution-free vegetables, etc. Tomatoes, often referred to as tomatoes, are a vegetable native to South America. Tomatoes can be eaten raw or cooked, and they are highly nutritious, have a unique taste, and are rich in vitamin C, vitamin B and carotene.

The nutrients of vegetables mainly contain minerals, vitamins, fiber, etc. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality.

In general, vegetables with high water content and low dietary fiber are more tender and have higher edible value. But from a health perspective, dietary fiber is also an essential nutrient.

Generally speaking, the nutrients contained in different varieties of vegetables are different, and even vary greatly. Dark vegetables contain the most carotene and vitamin B2, such as pumpkin and carrots. Dark-coloured vegetables are also important for vitamin C, folic acid, calcium, phosphorus, potassium, magnesium, iron and dietary fiber**.

All fresh vegetables contain vitamin C, and all kinds of peppers and leafy greens are very high in vitamin C.