The vegetables are constituted seawater, mineral salts, vitamins, carotenoids, bioflavonoids, enzymes, phytohormones, simple and complex carbohydrates, vegetable fibre and reduced amounts of protein and fat. They are also rich in chlorophyll, and the plant can photosynthesize energy in plants and human food!
The vegetables should be At least 1 kg of vegetables per day distributed in at least five courses per day.
The health of our body depends strictly on vegetables. If organically grown and fresh consumer, give our organs and systems, making us healthy, strong, active and happy.
While having a slightly acidic pH, the vegetables produce alkaline slag that goes to make up and potentiate reserves.
Crude or cooked?
All vegetables can be eaten raw, although it is some of the cultures of doing still widespread. Pumpkin, zucchini, turnips, cabbage (cauliflower, broccoli , cabbage, hood, kohlrabi), spinach, Catalonia, catalogue herringbone, red beet, eggplants, dandelion, burdock, rhubarb, salsify, Horseradish, thistle, sweet potato but also of small size cut thin stories and peppers, seasoned with oil, lemon, and parsley which enhance the flavour (avoid salt, pepper, and vinegar that instead of the cover).
Beware of green beans (croissants), snow peas, and any other plants of the bean family that should not be eaten raw because of hemagglutinin, which can damage the intestinal villi.
The raw vegetables are the ideal solution for preparing a large number of salads that you can add chopped nuts: walnuts, almonds, hazelnuts, sunflower seeds, pumpkin, pine nuts, sesame.
Also Read: Benefits Of Eating Vegetables Everyday
E ‘can also add in small amounts a few pieces of fresh fruit (apples, pears, melon, pomegranate, etc.), to make the salad more delicious, to our vegetables, vegetables to eat, but also adults for quite variants! Note that this is not in contrast with the principle always valid to be considered only for fruit and vegetables . It is small amounts present in most of the decorative form and the main ingredients salad to respect the low proportional ratio. Not doing so activate enzyme conflicts
Why eat raw
- They are richer in nutrients, especially vitamins;
- They are usually more digestible since the enzymes that lost with cooking are preserved;
- Remain even unaffected pigments;
- Require a good chew, to the benefit of the teeth and gums;
- Give you more energy and vitality
Why eat them cooked
- They are very good to flavour many dishes;
- Return the heat absorbed during cooking and are therefore most welcome in the cold season;
- They are more laxative and undertake less chewing;
- Cooking partially or completely neutralizes some antinutritional substances
The relationship between the amount of raw and cooked vegetables should be balanced and oriented differently depending on specific cases, even if a portion of raw vegetables should always be inserted.
Combinations of vegetables, vegetables, and seasonings
Except in exceptional cases, Who can combine the vegetables
For example, sodium chloride (salt) inhibits the absorption of calcium, so in cases where it is necessary to increase the absorption of calcium (osteoporosis, nervousness, etc ..) is needed to avoid the combination of sodium chloride-rich vegetables (celery ). With calcium-rich ones (e.g. cabbage), taking them safely at different times
Some people do not tolerate the lemon-tomato combination, other cucumbers, peppers, spices or even other special seasonings that create delays digestion. Everyone must observe the right of alarm bells and take steps.
Good rule variable vegetables at every meal and seasonality maintain the highest intake of nutrients and keep active all enzymatic and digestive processes. In doing so, it also avoids the rise of food intolerance from saturation. Practically it does not make sense to enter all the vegetables available simultaneously, but it is good utilizzarne 3-4 types of rotation.
What can combine all vegetables with grains, legumes, oily nut
- Plantain cook
- Sweet potato
- Jerusalem artichokes
- The Solanaceae