Eating only vegetables such as green peppers, tomatoes, and onions will reduce what nutrients will b

I think it will not be less nutritious than some green leafy vegetables, and tomatoes and onions and other vegetables are also rich in vitamins, providing essential nutrients for the human body, and nutrition can also meet daily needs, but we must have a diversified diet and a balanced diet to ensure the health of the body.

If you only eat vegetables such as green peppers, tomatoes, and onions, you will have less organic acids, minerals, antioxidants, folic acid, and dietary fiber than green leafy vegetables.

Lack of some green pigments, also lack of some vitamin A, lack of some vitamin B, lack of dietary fiber. Protein is missing. These are the nutrients that are missing.

Eating only vegetables such as green peppers, tomatoes, and onions will reduce what nutrients will be compared to green leafy vegetables?

1. Tomatoes, potatoes, onions and other vegetables have very low vitamin K1 content. It can be understood that the greener the leafy greens, the higher the chlorophyll content and the higher the vitamin K1 content. There is a growing body of research on the various health benefits of leafy greens.

For example, it is beneficial to reduce the harm of carcinogens, bone health, cardiovascular health, cognitive deterioration, athletic performance, and so on. A new study on vitamin K1 has found that a certain component in leafy greens is associated with a lower risk of all-cause mortality. In other words, reducing the risk of all-cause mortality is beneficial to longevity.

2. The iron content in green vegetables is high, 2-3 mg 100 g, but the iron in vegetables is non-hemoglobin iron, and the absorption and utilization rate is not as good as that of animal food. Vitamin C in vegetables can promote the absorption of iron, but some vegetables containing oxalic acid, such as spinach and spinach, will affect the absorption and utilization of minerals such as calcium and iron, so pay attention when cooking.

3. Most of the minerals in vegetables are combined with organic acids to form salts or become part of organic matter, and most of the minerals in vegetables are alkaline, which can neutralize acidic substances in the human body, which is of great significance for maintaining the acid-base balance of body fluids, maintaining good health, delaying aging, and regulating human physiological activities. In addition to spinach, which is known to be rich in vitamin K, there are also sweet potato leaves, pumpkin tips, loofah tips, water spinach, black fungus, lettuce leaves (including lettuce), coriander (coriander), celery leaves, rape, Chinese cabbage, five pines, large-leaf mustard greens, sherry ferns, amaranth, and leeks.

4. We only look at the color of the leaves. For example, the content of green leaves in the outer layer of cabbage and Chinese cabbage is high, while the content of vitamin K1 in yellow leaves and white leaves in the middle is very low. This baby dish is very low in vitamin K because the color is too light; Although broccoli is not as good as green leafy vegetables such as spinach, the content is acceptable because its flower bulbs are relatively green;Green peas and snow peas are not high enough in vitamin K1 to be as high as leafy greens (note that pods and legumes, not leaves).

Cucumbers don't count, it's low enough for all kinds of vitamins.

I think it will not be less nutritious than some green leafy vegetables, and tomatoes and onions and other vegetables are also rich in vitamins, providing essential nutrients for the human body, and nutrition can also meet daily needs, but we must have a diversified diet and a balanced diet to ensure the health of the body.

Vegetables are also rich in chlorophyllin and nutrients, and have fiber, which also helps in food digestion and absorption.

It will probably be less dietary fiber and some trace elements that are unique to the human body in green leafy vegetables. For example, leeks, celery, spinach, etc., which are rich in dietary fiber. It is advisable to eat some green leafy vegetables in moderation. There is also a timely supplement of protein, which can be supplemented from eggs, legumes, and meat.

External: more meat and less vegetables, easy to gain weight.

Because green leafy vegetables contain a lot of dietary fiber and high in water, they take up more space to eat and can increase satiety, so people who don't eat vegetables tend to eat more meat, and over time, gaining weight is inevitable.

Internal: Nutritional imbalance, weakened immunity.

Green vegetables are rich in calcium, vitamin C, folic acid, etc., and if you don't eat green vegetables, your body lacks these micronutrients, and various health problems will follow.

Studies have proved that dark green leafy vegetables are beneficial to the prevention of cardiovascular diseases such as lung cancer, breast cancer, and arterial arteriosclerosis, and the elderly who eat a little green every day have an 11-year-old advantage in cognitive ability compared with their peers!

Rape, spinach, bok choy, lettuce ......The leafy greens all look the same, but in addition to being rich in dietary fiber, there are differences in nutritional content.