Vegetables - it's part of the plants that we eat: roots, stems, and leaves. Carrots and potatoes - is essentially roots.
Dill - it stalks. Kale, spinach, salads - it leaves. In everyday life, we call as many fruits vegetables - zucchini, tomatoes, cucumbers and so on.
Vegetables - this is a very valuable part of the human diet: they provide us with valuable vitamins and minerals.
Vegetables provide the body with many vitamins and minerals such as potassium, fiber, folate, and vitamins E, C and A.. They contain a lot of nutrients with minimum calories.
There are two kinds of vegetables: starchy and non-starchy. Both species are part of a proper diet, but while non-starchy vegetable varieties can be eaten in abundance, starchy contain more sugar, so the portion sizes must be kept under control. By starchy vegetables include corn, peas, bananas, potatoes, fruits of the gourd family and yams. Non-starchy vegetables - everything else, including artichokes, asparagus, beets, broccoli, carrots, cauliflower, cucumber, leeks, mushrooms, onions, peppers, lettuce, spinach, tomatoes, and zucchini.
Assorted vegetables in a best way to get all the health benefits of these nutrients, which is the engine of your body - it is the vegetables of different colors. Yellow, orange, red, provide vitamin A, green - folate, vitamins and phytochemicals, which are compounds found only in plants. The complex of these substances and protects your body snizhet risk of cancer and heart disease.