Natural Benefits of Vegetables in Curing Diseases

Natural Benefits of Vegetables in Curing Diseases

Vegetables are important protective foods and are very beneficial for maintaining good health and preventing disease. It contains valuable nutrients that can be used to build and replenish the body. Vegetables are edible plants for humans. Red greens, pui greens, kalmi greens are fried and eaten.

Nutritional Value of Vegetables

Vegetables contain many nutrients including vitamins and minerals. Vegetables are valuable in maintaining alkaline condition in our body. Vegetables contain adequate amounts of vitamins A, B, and C. There are different types of vegetables. These can be edible roots, stems, leaves, fruits and seeds. Vegetable seeds are relatively high in carbohydrates and proteins. Leaves, stems and fruits are very good sources of minerals, vitamins that provide energy to the body. Calcium, phosphorus, iron, magnesium, copper and potassium present in vegetables maintain the acid-base balance of the body.

Natural Benefits of Vegetables

To get the maximum benefits from vegetables, they should be eaten as fresh as possible. Most vegetables are best eaten in their natural raw state as a salad. Salad should be fresh, cold and dry at the time of preparation. If vegetables are to be cooked and eaten, it must be properly cooked to preserve their nutritional value.

The following factors can be considered in order to achieve conservation of nutritional quality-

1. After washing the vegetables well, they should be cut into as large pieces as possible.

2. These cut pieces should be kept in boiling water mixed with little salt. Vitamin B complex and vitamin C are not wasted.

3. As little water as possible should be used during cooking. Spinach and other green vegetables do not need water.

4. Vegetables should not be exposed to air. They should be well covered while cooking.

5. Cooking should be completed in as little time as possible.

6. Vegetables should be eaten hot.

Vegetables should be steamed or cooked at low heat to prevent loss of nutrients, and water or cooking liquid should not be discarded. If vegetables are cooked in large amounts of water for a long time, their nutritional and medicinal value is lost.

No vegetable peel should be thrown away. Vegetables should not be cooked in aluminum containers as aluminum is a soft metal and is affected by both acids and alkalis in food. As a result, small particles of aluminum are absorbed into the food and enter the stomach. And aluminum strong astringent properties cause damage to the sensitive lining of the stomach and, as a result, gastric irritation, digestive and organ disturbances.

1. Vegetables contain a type of carotene, which is converted into vitamin A in our body. Vitamin A is essential for normal growth and vitality, good eyesight, healthy skin and protection against a variety of diseases, especially respiratory diseases.

Deficiency of this vitamin causes eye infections, poor eyesight, night sweats, frequent colds and coughs, loss of appetite and skin diseases. Generally dark green, yellow and orange vegetables such as leafy greens, carrots, papaya, tomatoes and yellow pumpkin are good sources of carotene.

2. Coriander leaves, mustard leaves contain vitamin B complex, riboflavin. This vitamin is essential for good health of eyes, skin, nails and hair. Its deficiency causes tongue ulcers, skin wrinkling at an early age and eczema.

3. Bitter gourd, tomato, spinach, cabbage and sajon leaves have sufficient amount of vitamin C. Vitamin C is essential for the normal growth of bones, gums, and teeth and for protection against infection. Deficiency of this vitamin causes scurvy, bleeding gums, anemia and premature aging.

4. Highly soluble minerals, vitamins, fats, proteins and carbohydrates present in vegetables help in complete absorption in the body. They also help flush out excess fluid and salt from the body.

5. Potatoes, beans, spinach, radishes and brinjals have diuretic properties and are especially important for the kidneys and heart.

6. Calcium and iron found in vegetables are essential for strong bones and teeth. Iron is needed for blood formation. It is an essential component of hemoglobin, which helps deliver oxygen to cells in various parts of the body.


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