Numerous options of vegetables

Numerous options of vegetables

All kinds of vegetables are an essential part of our diet. They play a significant role in maintaining general well-being, due to the presence of minerals and vitamins. They aid in building bone, teeth etc. Vegetables protect your body from illnesses and regulate body functions that ensure vitality and good health are dependent. The presence of indigestiblecellulose or roughage in vegetables aids to keep the large bowel functioning consistently in the elimination of harmful substances from the body.

The presence of the green pigment Chlorophy II is the reason for the green color of leafy vegetable leaves. Chlorophy II is affected by pH. Under acid conditions, it turns to olive green, and in alkali conditions, it changes to bright green. When cooked vegetables are cooked steam may release some of the acidic substances. This is most likely if they are not covered. The orange or yellow coloration of vegetables is caused by carotenoids that aren’t affected by normal cooking or pH changes.

Root vegetables are essential to the diet since they are healthy and filling, with carbohydrates whole food veggie greens vitamins   being the primary food ingredient. Green vegetables are usually consumed in stews of vegetables and soups. In order to get the most potent nutrients vegetables, they must be consumed fresh as often as it is possible. A large portion of their valuable content can be completely destroyed due to poor cooking.

Vegetable Values:

Vegetables are the herbaceous plants which are utilized for culinary purposes. They are used to increase the taste of soups and additionally for their nutritional benefits. They are mainly composed of cellulose, pectic substances and hemi-cellulose. Sugar as well as starch, minerals, and vitamins are also present in vegetables. Along with roughage and vitamins in addition to mineral salts and water that include Calcium Iron, Sulphur, and Potash. The sole nutrients in green vegetables are water, iron, Vitamin A, B, and Vitamin C. However, the quantities of these elements vary according to different kinds of vegetables.

Due to their abundance of vitamins and minerals fresh vegetables are a vital component of a balanced diet. The cellulose helps stimulate peristaltic activity and indirectly helps digestion and helps prevent constipation. On the other hand, older and extremely coarse vegetables can trigger constipation. Dry legumes that are mature, such as Cow peas of different varieties, Soya beans Bambara nuts, groundnuts and all the other dried beans and peas are rich sources of protein, and moderately high sources of thiamine. Groundnuts however, are an exceptional source of niacin.

Average composition of vegetables are as follows:*Green vegetables are: 83% of water 92%; Protein = 1% – 2 percentage; Carbohydrates =% – 8% Mineral salts equal 1% – 2, Vitamins = A, B, C, and k.

* Root vegetables: Water = 75% – 85 percent; Protein is 0.5%-2 percent; Carbohydrates = 5%-18% Mineral salts = 0.8%-1 percent; Vitamins= A B, C and A.

* Pulses: Water = 70%-78 percent Protein = 5% – 15%; Carbohydrates = 14%-18%; Mineral salts = 0.5 percent-1 10% Vitamins = B.

Classification of Vegetables

You can break vegetables into these classes

1. Green (leaves): (leaves) cabbage Spinach, Green beans.

2. Bulbous roots – Onions, Shallots, etc.

3. Roots or tubers – potatoes, Cassava, Yams, Carrots, Cocoyam, etc.

4. Flowers or Heads – Broccoli and Canliflower, Okro Pumpkin, Okro, Pumpkin, Isapa and more.

5. Fruits – Eggplants, cottonseeds Cashews Benniseed, Sesame, Benniseed Cucumber. (The bean and nuts are also known as pulses and legumes.)

There are numerous options of vegetables:

It is important to select your vegetables with care. These are some of the things you should consider to make sure you are getting enough nutrition benefits.

1. Fresh, crisp vegetables must be of high quality and are vibrant. Wilted, damaged, and bruised vegetables should be avoided since there’s a chance of food waste and loss of nutrients.

2. Root vegetables must be smooth and free of spade marks.

3. Choose vegetables with a medium size. They are cheaper to cook and are generally of the best flavour. Larger vegetables are usually hard to handle and are lacking in flavor.

4. Vegetables that are infected with insects or mould should be kept away from.

5. When possible, use fresh vegetables from your garden or allotment.

In the end, old methods are best discarded and most recent and more efficient methods be used for vegetables to be given their rightful place in the diet.


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