How to Lose Weight by Eating VEGETABLES
The vegetable kingdom provides incredible benefits, a full range of colours and an incredible variety of flavours, textures, shapes and sizes. Nutritionally speaking, we would be lost without vegetables, as a major portion of the essential minerals and vitamins are derived from fresh vegetables in particular. Fresh vegetables are a great provider of the heat-sensitive nutrients that are requiredfor body cleansing and numerous body system functions.
Throughout this vegetable section, the benefits of 25 vegetables are detailed and armed with this information you might be encouraged to reap their unique nutritional rewards.
Some vegetables need cooking, especially the starch vegetables: artichoke, parsnips, potatoes, sweet potatoes, pumpkin and turnips.
Cooking opens up the starch structure of foods and allows easier digestion of the concentrated plant starches. This enables larger quantities of the food to be eaten, thereby giving longer lasting energy.
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Vegetables are very low in calories, have almost zero fat content, and on their own, they are not a fattening food. Some vegetables provide powerful protective action against free radicals and they are really essential in this era of fast fried foods, as they strengthen the immune system and counteract oxidisation.
Another nearly unique benefit from some vegetables is the supply of chlorophyll. Chlorophyll has a nearly identical structure to human blood. Chlorophyll is based on a magnesium atom, blood is based on an iron atom—apart from that, they are identical. Green leafy vegetables will help your blood system to regenerate.
Green fresh vegetables are great blood builders, blood cleansers and body system activators.
Vegetables are a great source of organic mineral water, as the average vegetable contains over 70% water: the potato is 80% water, spinach and lettuce are 90% water. These days it is vital to obtain pure water plus organic mineral water from vegetables to supply the daily water and nutrient requirements, without the addition of inorganic chlorine and fluoride, as contained in some city water supplies. Many vegetables provide organic chlorine and fluoride to provide protection against infection and tooth decay.
As the ideal daily diet requires 70% fresh foods, the garden salad is one simple way to gain the alkaline balance, plus 75% of the daily diet needs to be from alkaline foods. Most vegetables are alkaline but dairy, meat, fish, cheese and eggs are very acid forming. Vegetables can provide the healing balance to the diet as an alkaline blood balance promotes natural healing.
Vegetables may provide only a small amount of complete protein, but combined with grains or legumes, they still help to increase the protein value, plus they add a lot of flavour and colour to grain and legume meals.
Vegetables are meal-makers. Even with the most basic common meals, a few vegetables are often on the plate just to make it look nice. When eaten, they provide a valuable supply of nutrients that are lacking from the cooked animal product foods. The home vegie garden can supply an abundance of the essential basic vegetables.
Vegetables are just waiting for an invitation to your next lunch, evening meal or banquet!
NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.
CALORIES – total: 20kcal. per 100 grams Calories from: Carb: 38 Protein: 8 Fat: 8