The value of vegetables in human nutrition
The use of vegetables
The value of vegetables in human nutrition in modern conditions is large, especially in view of the fact that modern man is constantly exposed to various types of intoxication, in particular due to the intake of toxic substances from the environment due to pollution of air, water, food . Many vegetables are purifying the bodyHuman reducing toxic development processes .
Vegetables have great value in preventing excessive weight and in the prevention of cardiovascular disease .
There are more than 80 kinds of vegetable plants . Many of them can be grown in our country . This is different kinds of cabbage - cabbage, savoy, cauliflower, of red,cauliflower, broccoli, Brussels sprouts, collard and various fruit vegetables - cucumbers, tomatoes, peppers, sweet and savory, eggplant, physalis, pumpkin, zucchini, squash, melon, watermelon . This is a large group of edible root plants: beets, carrots, turnips , radish, celery, parsley, radishes, parsnips . Interesting group of green vegetable plants thatvery useful for the people . The group of green vegetable plants includes leaf and iceberg lettuce, radishes, celery, parsley, watercress, mustard greens, borage, savory, thyme, fennel, anise, tarragon . All of them are rich in essential oils that improve the taste and aroma of food, as well as vitamins and minerals . The biological activity of freshGreen vegetables are largely due to the presence in them of vitamin E (Tosopheroli), which stimulates the normal operation of all muscles of the body . The same vitamin and promotes healing cells . It is found in peas, cabbage, green onions, carrots, lettuce, leaves parsley and celery .
All valuable vegetable crops and as therapeutic products . Many kinds of vegetables prevent various diseases, improve skin tone and performanceperson . In many fresh vegetables and little potassium, sodium, which promotes the excretion of body fluid, improves heart function . Vegetables contain substances that retard the conversion of carbohydrates into fats, and various enzymes, vitamins . For example, pepper fruit, parsley leaves contain the highest compared with other cultures amounts of vitamin C, which isreduces fatigue, accelerates healing of the body . A lot of Vitamin C contains e leaves of fennel, celery, green onions, tomatoes, lettuce, Brussels sprouts, cauliflower and cabbage, radish . In fresh vegetables contain a large number of anti-sclerotic agents - choline . B cabbage, for example, it is 3 timesmore than meat and fish .
In this paper, we describe ways to grow a variety of vegetables on the months of the year, as well as methods of processing and harvesting vegetables for the future .
- The value of vegetables in human nutrition