A vegetable is an edible plant that is eaten as food. Some vegetable may be consumed raw, while others must be cooked to destroy certain natural toxins or microbes to be edible.
The ways in which vegetables are consumed varies from culture to culture, people to people and place to place. Though vegetables contain little proteins or fat, the nutritional contents varies considerably with varying proportions of vitamins such as vitamin A, C, K, B6, dietary minerals and carbohydrates.
Vegetables also contains a variety of other chemicals, some of which have been claimed to have antioxidant, anti-bacteria, anti-fungal, anti-viral, and anti-carcinogenic properties. Some also contains fiber which is also important for gastrointestinal function.
Vegetables contain important nutrients necessary for a health hair, body and beautiful skin.
A number of processed food items available in the market containing vegetable ingredients can be referred to as vegetable derived products. The products may or may not maintain the nutritional integrity or value of the vegetable used for producing them.
Notwithstanding the nutritional benefits that comes with eating vegetables, they often also contain toxins and anti-nutrients. Such compounds may reduce the edible nutritional value and health benefits of vegetables depending on the concentration. Hence, cooking and other processing may be necessary to eliminate or reduce them.
WHY IT IS IMPORTANT TO EAT VEGETABLES
Eating vegetables provides some health benefits
- It has been confirmed that eating diets containing the recommended amounts of fruits and vegetables, lowers the risk of heart diseases (heart attack), stroke, and type two (2) diabetes.
- Vegetable is a good source of vitamin A, vitamin C, vitamin K and vitamin B6. It is also a good source of potassium, dietary fiber and folic acid.
- Eating vegetables and food rich in potassium, may lower blood pressure and may also reduce the risk of developing kidney stones and bone loss.
- The dietary fiber in vegetables helps to reduce blood cholesterol levels.
- The fiber is important for proper bowel function-it helps reduce constipation and diverticulitis.
- Vitamin C helps heals cuts and wounds and keeps teeth and gum healthy.
- Vitamin C aids in iron absorption
- Vitamin A keeps eyes and skin heathy and helps the body protects against infections.
- Folate acid helps the body forms red blood cells
- women of child bearing age who may be pregnant, should consume adequate from food. This reduces the risk of neural tube defects, spina bifida during fetal development.
- It is essential for collagen formation and helps to keep up the integrity of skin and collective tissue, bone, blood vessel walls and dentine.
- It is essential for wound healing and facilitates recovery from burns
- Heavy menstrual bleeding in women, bleeding gums and nose, broken blood vessel
- Blood in the urine may indicate poor blood clothing ability as a result of deficiency in vitamin K.
- grape fruits
- black currants
- vegetables (broccoli, green and red peppers, tomatoes, cabbage and sweet potatoes)
- it is also found in fresh milk, liver and kidney
SOURCES OF VITAMIN K
Sources of vitamin K includes:
- green leafy vegetables and oils, such as olive, cotton seed, soy bean, green peas, asparagus, spinach, broccoli and whole wheat.
Nutrients found in vegetables play a vital role in our existence, hence the importance of vegetables cannot be overemphasize.
So keep eating vegetables to get and keep up that great life and body!