Vegetables are used in human alimentation, even if people are healthy and sick. In terms of chemical composition, the highest weight is found in the water, proteins are found in low proportion (o, 5% -1.5%), being slightly larger in the case of potatoes and peas (5-6%) . Green vegetables and legumes contains essential amino acids (especially tryptophan), but not optimal proportion as in animal protein.
Carbohydrate concentration varies between 1 and 5% for lettuce, zucchini, tomatoes, eggplant, cucumbers,greens, between 5 and 10% for green beans, onions, okra, carrots, leeks, beets, celery, green peas, Brussels sprouts, core , between 15 and 20% for potatoes, horseradish, cooked dried beans, dried peas boiled. Fruit pulp has a finer structure in comparison with cellulose from cereals.
Vegetables gives us many and different vitamins
Most vegetables are rich in vitamins (except chicory, cucumbers) and minerals. Among vitamins, amounts of vitamin C found in greens, peppers, tomatoes, asparagus, potatoes and raw onions. Focuses mainly carotene in carrots, parsley, red pepper, green onion, and vitamin K in cauliflower and cabbage.
B group vitamins are found mainly in beans and peas, potatoes, beets, cabbage, lettuce and peas and cabbage. Among the minerals, potassium is found in greater amounts in carrots, radishes, potatoes, lettuce, cucumbers,calcium in beets, iron in beans and peas.
Lipids are found in very low proportions except oil seeds. Most green vegetables are rich in vitamins and minerals. Vegetables contain a large amount of ascorbic acid. Its contents is inversely as-corbicoxidazei.This enzyme in the presence of oxygen transforms ascorbic acid in vitamin compounds devoid of activity. It is found in high amounts in the cucumber, because of this vitamin C content in them is very low.
The “Green World” around us
Carrots: Roots are rich in carbohydrates, vitamins (B1, B2, carotene), minerals (iron, copper, calcium, phosphorus). It is eaten raw (more fat, cream), in salads, in juice form in various dishes (soups, soups,puddings, canned). Pectin and cellulose substances contribute to the bowl of carrot. It is recommended in the renal pathologies, liver, gastrointestinal.
Parsley: It is used in diet: root, parsley leaf, the raw or in different meals, canned. It is rich in vitamin C and essential oil, used as a seasoning herb.
Cabbage is used in raw food, in various dishes, and pickled. It is rich in vitamin C. In winter, sauerkraut is a good source of vitamin C. The high content of sulfur in the pulp and cabbage can cause flatulence. Red cabbage is used mostly in cans. Kale leaf is wrinkled and is sweeter than the white. Brussels sprouts is resistant to cold, it uses similar to cabbage. Cauliflower is rich in potassium, calcium, ascorbic acid, protein, vitamins C, K, B complex, carotene. Because of the high content of purine substances it is restricted in gout,uraturie. Is consumed in different meals or canned.
Spinach is rich in carotene, thiamine, riboflavin, vitamin K, E, iron, phosphorus, calcium. It is used in the preparation of smashed food, puddings, soups. It is rich in oxalates, which prevent calcium absorption and it is contraindicated in urolithiasis. Lettuce is used raw or in soups, fresh juices. It is rich in thiamine, riboflavin, carotene, calcium, iron, copper, calcium.