Vegetables: How Food Affects Health
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Vegetables: How Food Affects Health

Vegetables are truly one of the best sources of vitamins, minerals and phytochemicals that fight disease, making them excellent food remedies. You should eat at least five servings of vegetables a day, but I encourage you to eat more than that because they are so good for you. Keep in mind that starchy vegetables like corn, peas, potatoes (white and sweet) and winter zucchini contain more calories than water-rich, non-starchy vegetables.

One of the great things about a daily vegetable meal is that it gives you a range of nutrients, including B vitamins folate, riboflavin, niacin and vitamin B6; antioxidants, for example, nutrients C and E, beta-carotene, beta-cryptoxanthin, lutein, lycopene, quercetin and anthocyanins; and incalculable other phytonutrients.
Vitamins B
like folate and B6 keep your hair strong and sound. Some research suggests that they may reduce the risk of cardiovascular disease and slow memory loss with age. In particular, folic acid contributes to the production of serotonin, so it can help eliminate depression, as well as improve mood, and vitamin B6 helps in the production of dopamine, which can reduce the symptoms of PMS. Riboflavin and niacin are two extra B nutrients that can help forestall waterfalls.

Research suggests that antioxidants such as vitamin C, lutein, zeaxanthin and anthocyanins can help reduce the risk of cataracts and macular degeneration. Research shows that vitamin C can also slow bone loss and reduce the risk of fractures. Vitamin C also allows the body to produce collagen. Collagen is a major component of cartilage that helps support and flexibility joints. Collagen also helps make your skin and hair look healthy and beautiful. Anthocyanins and quercetin are calming cell reinforcements that are likewise regularly found in vegetables. Momentum research proposes that anthocyanins and quercetin may help moderate the pace old enough related cognitive decline and ensure against joint pain and other fiery conditions.

Another significant nutrient in vegetables is nutrient E which works with nutrient C to keep skin sound as you age. This vitamin also helps protect your skin from the sun’s harmful rays. It can also help reduce the risk of cataracts and macular degeneration.

Vegetables containing beta-carotene, for example, pumpkin, winter squash, carrots, yams and dim verdant vegetables add to the development and fix of body tissues. Beta-carotene can also protect your skin from sun damage. Beta-carotene is changed over to supplement An in the body at a meticulously controlled rate. A diet rich in beta-cryptoxanthin, another powerful carotenoid, is associated with a reduced risk of developing inflammatory conditions, such as arthritis.

Notwithstanding nutrients, vegetables contain different supplements, for example, minerals, water and fibre. Some of the minerals commonly found in vegetables include magnesium, potassium and iron. Magnesium and potassium help maintain control of blood pressure and bone health, and magnesium can also protect against migraines and PMS symptoms. Iron contributes to healthy hair.

You can also consider non-starchy vegetables “juicy food” because it consists mainly of water. Foods that are high in water usually have few calories because all that water adds volume and dilutes calories. The fibre content of vegetables helps to meet minimal calorie costs, making them a smart addition to any weight-loss plan. And the water contained in vegetables, such as the water you drink, hydrates cells, flushes toxins from the body, helps organs function normally and helps you in maintaining optimal energy levels.

The fibre found in vegetables is also multi-purpose: not only do you feel full, controlling hunger, but they also stabilize your blood sugar, which helps maintain your mood and energy levels. And a high-fibre diet is associated with a reduced risk of developing heart disease and type 2
diabetes. Although vegetables offer a number of health benefits, they can sometimes trigger IBS in sensitive people – especially if the vegetables are raw or high in fibre. And if you suffer from migraines, keep in mind that certain vegetables, including canned and pickled vegetables, can cause headaches in sensitive people. Canned vegetables usually have a lot of sodium, which can contribute to high blood pressure, so look for low – varieties with sodium or without the addition of salt and rinse thoroughly to significantly reduce salt.