Nutritive value of vegetables

Nutritive value of vegetables

·         Roots and tubers like carrots, potatoes and sweet potatoes contain a large amount of starch (carbohydrates), hence they contribute to energy value of the food.

·         Carrots contain a large amount of Beta carotene (Vitamin A). Potatoes and sweet potatoes are rich in

·         Vitamin B₆, Vitamin C, Potassium and Iron.

·         Green leafy vegetables are good sources of phosphorus, calcium and iron. They are excellent in carotene are also good antioxidants (Vitamin A).

·         Greens are good sources of vitamin-B particularly riboflavin and folic acid. But drying and withering reduce vitamin-B.

·         Green leafy vegetables also contain vitamin-C eg., Agathi, drumstick leaves and coriander leaves.

·         Green leafy vegetables are rich in iron. Eg., Mint leaves, drumstick leaves, paruppukeerai.

·         Agathi, colocasia leaves, drumstick leaves and fenugreek leaves contribute to calcium in our diet.

·         Greens are good  sources of fibre which help in preventing degenerative diseases.

·         Beans and peas are high in fibre. Fiber increases stool bulk and prevents constipation.

·         Beans, peas, and lentils are also rich sources of some vitamins and minerals, such as folate, iron, potassium and magnesium. Folate and iron are important for preventing anaemia, as well as maintaining normal metabolic functions. Potassium and magnesium are important for muscle and nerve function.