Nutritional Value Of Vegetables

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Eat to your health. Part 1

And good food heals a serious illness …

(Folk wisdom)

Nature has created everything so that people do not need anything and never get sick. “Our body is the most perfect instrument in the entire universe,” says the renowned American physiotherapist Paul C. Bragg. He argues that biologically, our body has no age limit, and in reality there are no natural reasons, as a result of which a person would age. Man lives in close unity with nature and began to learn the healing power of many plants in ancient times, barely realizing his place in it. Plants have always been a source of life, food and health for humans.

Modern, highly advertised food is often refined starch, sugar and fats with flavors, aromas and artificial colors and preservatives. These foods make a person plump, although, in fact, his body experiences constant starvation, which increases as his appetite increases. A clean internal environment in the body is of great importance for human health and longevity. It is ensured by a healthy lifestyle and, above all, a healthy diet. Bad habits, overeating, the use of boiled, especially repeatedly heated food with a simultaneous lack of raw vegetables and fruits, physical inactivity lead to the formation of a large amount of toxins in the body and its pollution with decay products and, consequently, to diseases. With the "slagging" of the human body with toxins, headache, pain in muscles and joints, irritability, respiratory, cardiological and gastrointestinal diseases, allergic reactions (rash, runny nose, cough) appear, immunity significantly decreases, rheumatic arthritis, Parkinson's, Alzheimer's diseases appear, and in the last stage of pollution - tumor diseases.

The plant world around us is very diverse, but we use so little of its huge supply that, in the end, our neglect of the gifts of nature or ignorance of their value, we reduce the role of these products in maintaining our health. At times it may seem that plants play a secondary role in human nutrition. However, this is not the case!

They say that vegetables and dishes made from them are loved by cheerful and assertive personalities. If you have an unbalanced character, if you are too irritable in dealing with others, first of all, change your diet and switch to plant foods. Indian scientists have come to the conclusion that 90% of vegetarians are calm and balanced. In general, they believe, plant food makes the human body more resilient to physical and nervous stress. In addition, vegetarians tend to live longer than meat-eaters. German doctors have found that those who do not eat meat, blood pressure and blood viscosity are lower than those of "meat eaters", and this is directly related to the development of atherosclerosis and heart attack, coronary heart disease. Excess meat increases the load on the liver, irritates the kidneys, and creates preconditions for obesity.

For normal physical development and increasing efficiency, a person needs a varied, high-calorie and tasty food. In addition to bread, meat and dairy products, its composition should also include vegetables and fruits rich in mineral salts and vitamins. There should be no extremes in nutrition.

The value of vegetables

It is known that vegetables supply valuable organic compounds to our body. They serve as a source of transformed solar energy. Vegetables contain 65-95% water, which significantly reduces their calorie content.

The nutritional value of vegetables is determined by their high content of easily digestible carbohydrates, amino acids and fatty organic acids, essential oils, vitamins, pectin compounds, aromatic substances and mineral compounds. The varied combination of these substances determines the taste, color and smell of vegetables.

Many vegetables have a pleasant smell that stimulates the appetite. This smell is due to aromatic substances specific to each vegetable plant - essential oilscontained in the form of volatile compounds. Oils have dietary properties, increase the secretion of digestive juices, which improves the absorption of vegetables and other foods. In addition, they are used as disinfectants, antibiotics, antivirals, analgesics, and anthelmintics. These oils have stimulating and soothing properties, positively affecting the activity of the central nervous and cardiovascular systems, promoting the expansion of cerebral vessels, and lowering blood pressure. In small amounts, they have a diuretic effect, promote expectoration from the lungs, and soothe coughs. Pepper, parsnip, sweet corn have a lot of fatty oils. A large amount of essential oils accumulates in various types of cabbage, as well as in carrots, parsley, celery, dill, cucumbers, radishes, radishes,sweet peppers, and also in asparagus.

Sugars in the form of mono- and disaccharides, as well as starchperform in the body mainly an energy function, giving up to 60% of the energy easily utilized by the body. In addition, together with proteins, they form hormones, enzymes and various secrets of our body. Fructose is twice as sweet as glucose, it is quickly absorbed by the tissues of our body. In case of metabolic disorders leading to obesity, intoxication with putrefaction products from the intestines, stress and, especially, diabetes, it is recommended to use watermelon, melon, bell pepper - as a source of fructose. Excessive amounts of sucrose in food leads to increased blood cholesterol levels and increased fat deposition in the arteries. Sucrose provokes the development of allergic diseases, caries and obesity. Beets, corn, potatoes and legumes are rich in carbohydrates.

The value of vegetables is not only and not so much in nutritional and taste, but also in ballast substances (for example, in fiber), which create a feeling of satiety, prevent the overload of food rations with fatty and meat foods. Cellulose is capable of binding water. As a result of the digestion of fiber, fatty acids are formed, the energy of which is used by bacteria in the rectum. With an increase in the content of dietary fiber in foods as a result of the activity of bacteria, the synthesis of vitamins in the intestine increases. In addition, fiber promotes better bowel function and the elimination of metabolic products from the body. Individuals who consume foods rich in plant cellulose usually have soft stools. In addition, fiber mechanically cleanses the intestinal walls from toxins and stones, thereby contributing to better absorption of nutrients, enhancing intestinal motility. Dietary fiber binds cholesterol, thereby being a powerful means of preventing atherosclerosis. They are also of great importance in the prevention and prevention of the further development of rectal cancer.

However, it should be remembered that an excess of fiber in the diet can lead to a decrease in the absorption of certain valuable mineral compounds from food, especially calcium, magnesium, zinc, copper, and iron salts.

There are few proteins in vegetables and fruits. The richest in them are young fruits and seeds of peas, beans, beans, corn, mushrooms and garlic. Peking and Brussels sprouts, green beans, amaranth leaves are distinguished by the content of lysine and other valuable amino acids.

Lignins are almost completely eliminated from the body unchanged. They are able to bind bile salts and slow down the absorption of nutrients in the large intestine.

Pectinsform gels that can retain water and bind metal ions and organic matter. In addition, by slowing down the movement of food in the colon, they are fully absorbed by the body. They have absorbent, astringent and enveloping properties, due to which they protect the mucous membrane of the gastrointestinal tract and act as an anti-inflammatory and analgesic agent. Pectins promote the healing of gastric and intestinal ulcers, suppress putrefactive microflora in the intestines and maintain healthy, improve intestinal motility, neutralize and bind metabolic products, toxic substances and heavy metals, converting them into insoluble, harmless complexes that are excreted from the body. Pectin substances reduce blood sugar levels in diabetic patients. They also help to remove cholesterol from the intestines. The activity of pectin depends on the level of galacturonic acid content in it. There are substances that bind and remove radionuclides from the body, preventing them from being absorbed. Of great interest is the presence in root crops of a significant amount of protopectin, which during cooking turns into pectin, which performs a protective function when working with heavy metals.

Heavy metals and radionuclides are dangerous because they are poorly excreted from the body. They have a nerve-paralytic effect, reduce the activity of enzymes, impair the activity of the digestive system, destroy the body's defense system, which slows down its aging. Anyone working with heavy metals is advised to eat foods containing a large amount of pectin: carrots, beets, cabbage and their juices with pulp. A lot of pectin in radishes. Carrots, radishes, cabbage, red peppers, beans, horseradish, garlic, onions, pomegranates, raisins, chokeberry, dried apricots, red grapes, cranberries, nuts, as well as seafood (squid, kelp) weaken the absorption of radionuclides from the gastrointestinal tract. To cleanse the body of radionuclides, you need to include in the diet as many raw vegetables as possible, including green leafy apples,plums and other fruits, as well as berries. Beets are the most powerful body cleaner that nature has given us. It remains the only vegetable capable of intensively removing heavy metals and radionuclides from the body. At the same time, the body is provided with a large amount of vitamins and pectins, the intestinal motor function is enhanced, and the time spent by harmful compounds in the gastrointestinal tract is reduced.

To be continued →

Read the Eat for Health serie

:

1. Nutritional value of vegetables
2. Minerals in vegetables and fruits that are essential for health
3. What vitamins vegetables provide us with
4. What vitamins vegetables provide us with. Continuation
5. Vitamin content in plant foods
6. The content of vitamins, enzymes, organic acids, phytoncides in vegetables
7. The value of vegetables in nutritional care, vegetable diets
8. Vegetable diets for various diseases