Best With Vegetables

We know that consuming vegetables is extremely important for health. But many are not sure of the numerous benefits that these powerful foods provide us.
better with vegetables

For some people, consuming vegetables, or the famous salads, is a real pleasure. For others, a sacrifice and, if so, changing the habit is really difficult. However, it is important after all  such changes are capable of providing benefits throughout life.

It is extremely important to consume as many vegetables as possible. Each of them offers unique advantages. And it’s no use making a face to eat.

Currently, there is a huge variety of sauces that help to reduce the bitter flavors of vegetables  without taking away their properties.

Properties of some vegetables

To motivate those who shy away from vegetables and inform those who already consume them, we’ll talk briefly about some of the most consumed and the beneficial nutrients they offer us.

Chard

Chard is a great source of calcium, phosphorus, potassium, magnesium, fiber and vitamins A and C.

It has a certain advantage as it is found throughout the year. Its consumption can be both raw and cooked and is a major source of calcium, phosphorus, potassium, magnesium, fiber and vitamins A and C type.

Another main advantage is the fact that it is low in calories: only two calories per sheet.

Chicory

Chicory is rich in calcium, phosphorus, potassium, magnesium and vitamins.

Regardless of the type of leaves, they can be smooth or crisp, despite all their bitter taste, it offers very few calories.

Therefore, it is very indicated in diets, in addition to being rich in calcium, phosphorus, potassium, magnesium and vitamins.

Green cabbage

In addition to being delicious and nutritious, cabbage can be prepared in different ways, it all depends on your taste and imagination!

Kale has a very particular flavor and can be consumed in different ways. Braised, cooked and some people consume it raw.

The Brazilians’ favorite form is Minas Gerais, which usually accompanies dishes such as carré. In addition to being very tasty, its consumption is advisable because it has many vitamins and different minerals in its composition.

Spinach

In addition to water, you can find potassium, iron, calcium, vitamins and fiber in spinach.

This leaf is very important because it is mainly composed of water and, when cooked, it loses part of it. It is hardly eaten raw, as it is very rough in this way.

In addition to water , it is possible to find potassium, iron, calcium, vitamins and fiber in this vegetable.

Lettuce

Lettuce has many varieties: smooth, Roman, American, purple and crisp.

It is the most consumed vegetable in Brazil and can be found throughout the year. It comes in many varieties, such as: smooth, Roman, American, purple and curly.

In addition, it is a source of vitamins A and C, fiber and many minerals.

Cress

It is the vegetable that accompanies some typical Brazilian dishes, such as oxtail, which is even a very caloric dish.

Sharing space with this very “heavy” delicacy, it helps to balance the dish with the presence of vitamins, potassium, calcium, phosphorus and potassium.

Arugula

Arugula contains calcium, iron, magnesium, phosphorus, potassium, vitamins and fiber.

Vegetable with a peppery flavor and low calorie, contains calcium, iron, magnesium, phosphorus, potassium, vitamins and fiber.

care

Always use olive oil, herb sauces and yoghurt as a seasoning to add a different and special touch to salads.
  • It is essential to maintain proper hygiene before consuming any vegetables. So, it is necessary to wash them very carefully to eliminate all the dirt.
    • A good homemade recipe is to soak them in a mixture of water and two tablespoons of vinegar for about twenty minutes.
  • Steam vegetables, as with this method less nutrients are lost.
  • If you choose to eat them raw, always use olive oil, herb sauces and yoghurt as seasonings to give a different and special touch to salads.
  • Never buy yellowed, torn or bad looking leaves.

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