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Vegetable is an edible part of a plant: root, stem, leafe. Carrot and potato are roots. Asparagus is a stem of plants. Cabbage, spinach, lettuce- are leaves. In everyday life many fruits are called vegetables: courgettes, tomatoes, cucumbers and many others. The nutritional content of vegetables is very high: they are rich in essential vitamins and mineral substances.
Vegetables nourish our organism with many vitamins and minerals, such as kalium, fiber, folate, as well as with vitamins E, C, and A. They contain a large number of nutrient substances while they contain the minimal number of calories.
There are two types of calories: starchy and non starchy. They are both an appropriate part of the diet but non starchy sorts can be eaten a-plenty; the size of the portion of starchy vegetables should be controlled since they contain more sugars. Starchy vegetables are: maize, pea, bananas, potato, gourd family and batat yam (Chinese potato). All the other vegetables are non starchy including artichoke, asparagus, beetroot, broccoli, carrot, cauliflower, cucumber, leek, mushrooms, onion, paprika, lettuce, spinach, tomato and courgette.
In order to get all the profit and all the nutrients for your health, that is the engine of your organism, you should eat different color vegetables. Yellow, orange and red are rich in vitamin A, green -in folate, vitamins and phytochemicals, this compounding was found only in plants. Complex of these elements protects your body and reduces the risk of canceration and cardiac diseases.
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