The human body is a magical machine made up of various parts that play an important role in keeping a person alive. Every part of the body contributes to overall functioning. But for these components to work properly, they need the support of essential nutrients from the foods they eat.
One of the essential nutrients the body needs is organic substances called vitamins. There are 13 types of vitamins that the body needs and each of them plays an important role in improving the functioning of the body.
1. Vitamin A
Vitamin A, also known as retinol, is an important vitamin that helps clear the eyes, and so on. It is obtained from foods such as liver, and fruits and vegetables that are yellow in color.
2. B Vitamins
Vitamin B helps in the processing of foods eaten so that the body can use it as energy. Vitamin B is further divided into several types of vitamins that have specific roles.
Vitamin B1. Also known as thiamine
Vitamin B2. Also known as riboflavin
Vitamin B3. Also known as niacin
Vitamin B5. Also known as pantothenic acid
Vitamin B6. Also known as pyridoxine
Vitamin B7. Also known as biotin
Vitamin B9. Also known as folate
Vitamin B12. Also known as cobalamin
3. Vitamin C
Vitamin c, also known as ascorbic acid, helps heal wounds, improve complexion, and fight free radicals in the body. It is commonly found in many types of fruits and vegetables.
4. Vitamin D
Vitamin D, also called Cholecalciferol or Ergocalciferol, is responsible for regulating the absorption of essential minerals into the bones. It is known as a vitamin derived from sunlight, although this belief is untrue.
5. Vitamin E
Vitamin E, or tocopherol, protects the body's cells and also fights harmful free radicals. It is obtained from many types of vegetables and nuts.
6. Vitamin K
Vitamin K, also known as phylloquinone and menaquinone. It is responsible for the health of the human blood. Obtained from green and leafy vegetables, liver, and eggs.
Vegetable as source of Vitamins
What is a vegetable? Vegetables are plants or parts of the plant such as roots, stems, talbos, leaves, fruits, or flowers that are usually served as a dish or salad. There are two groups of vegetables: the leafy green and yellow vegetables, and the other vegetables. The nutritional value of the vegetable will be determined by the color and part of the plant being eaten.
The leafy green and yellow vegetables are rich in beta-carotene which becomes vitamin A in the body. It helps our eyes adjust at night or in the dark. It is also necessary for the growth of children. Vitamin A also helps to keep our resistance to disease and infection strong. It is also good for the health and smoothness of our complexion and hair. Beta-carotene contained in vegetables has been shown to be associated with a lower risk of certain types of cancer. Beta-carotene is more abundant when the green or yellow of vegetables is bright.
The leafy green and yellow vegetables are also rich in iron or calcium and calcium. Iron is needed for healthy and red blood which helps in the vitality of the body. Some of the leafy green and yellow vegetables are horseradish leaves, ampalaya leaves, carrots, sweet potato talbos, saluyot, leaves, and pumpkin seeds, chili, alugbati, and sayote talbos.
The second group of vegetables is the other vegetables that help with good digestion. It also contains vitamins and minerals although not as rich in nutrients as green and leafy vegetables. Some of these vegetables are ampalaya, banana heart, bataw, kadyos, horseradish, okra, legumes, cigars, and legumes.
Vegetables also contain fiber (or fiber) which helps cleanse our intestines, for regular bowel movements. Fiber also helps lower cholesterol. Foods rich in fiber are also more nutritious, so even if we eat a lot of fruits and vegetables, it will not quickly add to our weight.
Carrots, katuray, night leaves, horseradish leaves, chili squid leaves, and sitting leaves are rich in beta-carotene. When it comes to vitamin C, cactus, cassava leaves, sayote talbos, nettle leaves, and mustard are high in it. Nettle leaves, soybeans (or soybean), katuray leaves, saluyot, and mustard are rich in calcium. Vegetables such as nettle leaves, talinum leaves, katuray, utaw seeds, and abitsuwelas are just some of the vegetables that are high in iron or galvanized iron.
Apart from the nutrients that vegetables contain, they also provide many other health benefits. An example is its use as an herbal medicine or herbal medicine.
Like ampalaya, its leaves are often used for children's cough. It is also often used as a treatment or remedy for skin diseases. And not only that, ampalaya is also used as a laxative.
Another vegetable used as a medicinal plant is the carrot. It contains carotenoids that are said to lower the risk of developing cancer and heart and vascular disease. The beta-carotene it contains is good for our eyesight and it corrects the inflammation of the mucous membrane inside our nose.
Another vegetable that is often included in our dining table is the tomato. Tomatoes contain phytochemicals such as lycopene which according to studies helps prevent cancer.
Another vegetable that is almost included in the daily diet of every Filipino is chili. Chili contains vitamins A, C and E, folic acid and potassium. Chili can help lower blood pressure and also prevent some types of cancer.
Some of our other health benefits vegetables are squash, oatmeal, radish, and horseradish. These vegetables are said to be laxative or ‘those that help to improve bowel movements.
Now that we know the various benefits of vegetables, come and plan a variety of vegetable dishes so that we can take advantage of the benefits
