Health benefits of vegetables

The term ‘vegetable’ is defined as ‘plants cultivated for food or as the edible part or parts of such plant’ and includes some fruits and possibly legumes too.

The nutritional content of vegetables varies considerably, though generally they contain a small proportion of protein and fat and a relatively high proportion of vitamins, pro-vitamins, dietary minerals, fiber and carbohydrates.

Vegetable can be considered more nutrient-dense than foods from other food groups.

Many vegetables also contain phytochemical, which may have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties. Phytochemicals may provide equally important benefits for the prevention of chronic diseases like cancer and heart disease.

By increase the consumption of vegetables, it can reduce the risk of coronary heart disease, stroke and obesity. In addition, some scientific studies have demonstrated that greater vegetables is consistent with a reduced risk come types of cancers, including cancer of the stomach, esophagus and lungs.

Consumption of a diet high in vegetables increases antioxidant concentration on blood and body tissues and potentially protects against oxidative damage to cells and tissues.

It is estimated that one third of the cancer cases and up to half cardiovascular disease cases are thought to be diet related.

USDA’s Food Guide Pyramid recommended daily consumption of at least five servings of vegetables.

Health benefits of vegetables