Vegetables

Vegetables are available in many varieties and can be classified into biological groups or ‘families’, including for example:

 

  • Brussels sprouts and broccoli
  • Marrow – pumpkin, cucumber and zucchini
  • Root – potato, sweet potato and yam
  • Edible plant stem – celery and asparagus
  • Allium – onion, garlic and shallot.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Vegetables are important part of healthy eating and provide a source of many nutrients, folic acid, vitamins A, E, C. Options like broccoli, spinach, tomatoes and garlic provide additional benefits making them Super Food. A person who does not eat meat is considered a Vegetarian.

Foods of similar colours generally contain similar protective compounds.

 

Try to eat a rainbow of colourful vegetables every day to get the full range of health benefits.

Green vegetables – like spinach and kale. These contain lutein and zeaxanthin, which may help protect against age-related eye disease.