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Why is it said that the darker the color of vegetables, the higher the nutritional value? What is th

As we all know, eating more vegetables is good for your health, but what are the specific benefits? For a while, you may not say it comprehensively. Now let's sum up the relationship between the depth of vegetables and the nutritional value of vegetables

all countries emphasize to increase the variety and quantity of vegetables

Vegetables and fruits are important sources of vitamins, minerals, dietary fiber and phytochemicals, with more water and low energy.

The diet rich in vegetables, fruits and potatoes plays an important role in maintaining health, maintaining normal intestinal function, improving immunity, reducing the risk of chronic diseases such as obesity, diabetes, hypertension and so on. Therefore, in recent years, the dietary guidelines of various countries have stressed that increasing the types and quantity of vegetables and fruits.

Lettuce leaf, celery leaf and radish tassel are several times higher in nutrition than stem and root

Vegetable is an important source of micronutrient dietary fiber and natural antioxidants. Generally, fresh vegetables contain 65% - 95% water, and most vegetables contain more than 90% water. Vegetables contain cellulose, hemicellulose, pectin, starch, carbohydrate and so on. Most of them are low energy food. Vegetables are also good sources of carotene, vitamin B1, vitamin C, folic acid, calcium, phosphorus, potassium and iron.

Tender stem, leaf and cauliflower vegetables, such as cabbage, spinach and broccoli, are good sources of carotene, vitamin C, vitamin B2, minerals and dietary fiber. Vitamin C is rich in the leaves, flowers and stems with vigorous metabolism of vegetables, which is parallel to the distribution of chlorophyll.

Generally, the content of carotene, riboflavin and vitamin C in dark vegetables is higher than that in light vegetables, and contains more phytochemicals. In the same vegetable, the vitamin content of leaf is generally higher than that of root, such as lettuce leaf, celery leaf and radish tassel, which are several times higher than that of corresponding root. The nutritional value of leafy vegetables is generally higher than that of melon and vegetable. The dietary fiber of root vegetables is lower than that of leaf vegetables.

Cruciferous vegetables, such as cabbage, cauliflower and cabbage, contain phytochemicals such as aromatic isothiocyanate, which is the main anti-cancer component. Bacteria and algae, such as Tricholoma, shiitake, agaric, yeast and Porphyra, contain protein, polysaccharide, carotene, iron, zinc and selenium and other minerals. In marine bacteria and algae, such as Porphyra and kelp, they are also rich in iodine.

Know some common knowledge of vegetables, so as to facilitate the selection of vegetables in life, and the understanding of the level of nutritional value. Through the above introduction, I hope to help you.