veg·e·ta·ble n
1. edible plant: a plant with edible parts, especially leafy or fleshy parts that are used mainly for soups or salads, or to accompany main courses. [source]
These are not the enemy, in fact, these are what will keep your body healthy and functioning. I have heard people say, they ‘do not eat vegetables’. Which I think is insane. These contain highly important amino acids, minerals, and vitamins your body craves; not to mention anti-oxidants that fight cancer and other deadly diseases.
Did you know the color of the vegetable is important because it relates to the nutrients contained in them:
- Orange – Orange vegetables are an important part of a healthy diet. Orange vegetables provide important antioxidants, vitamin A and fiber and they are also helpful in preventing cancer if eaten in proper quantities. Working orange vegetables into your diet is easy, as they can be enjoyed in many different ways. [source]
- Red – It is a well known fact that fruits and vegetable contain what scientists call nutraceuticals; that is, chemical compounds that have a a medicine-like effect on the body [source]
- Yellow – Choosing vegetables and fruits rich in vitamins and nutrition-boosting phytochemicals is important to maintaining a healthy diet. You probably know about phytochemicals already. They are the compounds in fruits and vegetables that help prevent cancer, decrease inflammation and improve immune response. [source]
- Green – Green leafy vegetables contain vitamins sources such as A, C, K, iron and calcium. They are used in soups and salads and can be eaten raw and stir fried. Learn how to choose green vegetables to get the best nutritional results. [source]
