HASSAN SALAMATU OJIBO U14MM1109
Vegetables are parts of plants consumed by humans as food or as part of a meal. 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 provides nutrients that helps to reduce risk for stroke, cancer, heart diseases and type-2 diabetes. Hence, people who eat fruit and vegetables as part of their daily diet have a reduced risk of these chronic diseases. Also, potassium helps to maintain healthy blood pressure, dietary fiber from vegetables helps reduce blood cholesterol levels and may lower risk of heart disease while folate (folic acid) helps the body form healthy red blood cells. Also, Women of childbearing age who may become pregnant and those in the first trimester of pregnancy need adequate folate to reduce the risk of neural tube defects and spina bifida during fetal development.
However, nutritionists encourage people to consume plenty of diet rich in a host of useful nutrients and powerful antioxidants as vegetables delivers ample amounts of vitamins including folate, vitamin A , K and vitamin B6 , as well as carotenoids like beta-carotene from carrots, lycopene from tomatoes, zeaxanthin from green veggies, and lutein from spinach and collard greens. Salad greens are packed with important nutrients and phytochemicals that support the maximum benefit to our day to day vegetable requirement.
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