How many calories in vetegables

The nutrients in vegetables are essential for the human body; they help us remain in good shape. They are also versatile in have beneficial influences, since they contain valuable nutrients such as vitamins and minerals, which have strong anti-acidic powers for the body.

Vitamins and minerals in vegetables

Besides that, vegetables contain nutritious elements essential in our daily food such as fibre, organic acids and anti-bacterial combinations (e.g. in garlic, onion and horseradish). Some vitamins (vitamins C and B-carotene), and other active biological compounds included in vegetables, have strong anti-oxidant powers.

The abundant water content and smaller amount of energetic ingredients make vegetables products of low caloric value and short life. Only potatoes and legumes have higher caloric values than the other vegetables, this is due to their starch content. Saccharose and monosaccharides are present in red beets, carrots, green sugar peas and cabbage. Old vegetables contain more fibre; therefore they’re not good for salads or juices.

Vegetables for a healthy diet Eating the right amounts of vegetables (at least 5 portions a day) protects the human body and counteracts the development of various diseases, it also helps us to feel better. Our bodies cannot store too many elements, e.g. vitamins that play an important part in its functioning. Taking vitamin C, for example, that is absorbed better from its many natural sources. In order to maintain this vitamin’s optimal level in our bodies, we have to consume it continuously. Great sources for vitamin C are parsley, peppers, dill, broccoli, Brussels sprouts, chives, and spinach.

Storing tips Keep most vegetables in the fridge – besides those that are still ripening and less perishable like potatoes or beetroots. However, if you plan to keep them for a longer time, the best place for them is the lower shelf of the fridge. Some vegetables (potatoes, cabbage, carrots, parsley, celery, leeks, apples and tomatoes) can be stored at home for up to 1 month; however most of them, should be used within a week; on the other hand, frozen vegetables keep their flavour properties for a year. Vegetable preserves should be stored in temperature lower than 15 degrees Celsius, with little light.