The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value.
But from the perspective of health care, dietary fiber is also an essential nutrient. The nutritional content of vegetables should not be underestimated. According to FAO's statistics in 1990, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables, which shows the great contribution of vegetables to human health.
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The benefits of vegetables
1, providing nutrition and strengthening the body. Green vegetables are one of the vegetables with the richest vitamins and minerals. If an adult eats 500 grams of green vegetables every day, he can meet the needs of vitamins, carotene, calcium, iron, etc., which provides material conditions for ensuring the physiological needs of the body and helps to enhance the immune ability of the body.
2. Maintain vascular elasticity. Green vegetables contain a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholic acid, a metabolite of cholesterol, thus reducing the formation of atherosclerosis and maintaining vascular elasticity.
3. Moisturize skin and delay aging. Green vegetables contain a lot of carotene (more than beans 1 times, more than tomatoes and melons 4 times) and vitamin C, which can promote skin cell metabolism after entering the human body; Prevent skin roughness and pigmentation, make skin smooth and delay aging.
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