Vegetables – Nutrition

Vegetable

Vegetable

Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties. Some vegetables also contain fiber important for GI function. Vegetables contain important nutrients necessary for proper Hair and Skin as well. A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a Vegan.
Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases and type 2 diabetes. These diets may also protect against some cancers and decrease bone loss. The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.

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