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.
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