Properties and benefits of vegetables

Properties and benefits of vegetables :

Vegetables are two types of vegetarians. But an essential part of our daily diet. A meal is not complete without vegetables. Basically eating more vegetables is considered a symbol of good health.

Today I will try to highlight some vegetables.

Benefits and properties of vegetables

1. Spinach :

Spinach is the most iron-rich vegetable. Eating it increases the level of iron in the blood. Spinach is very beneficial for constipation or any stomach problem. Spinach juice is rich in vitamins A, B, C and E.

2 .Red Spinach :

88 grams of every 100 grams of red cabbage is water; 1.6 grams of minerals. Iron, calcium, magnesium, zinc, potassium, phosphorus are notable among the minerals present in this leaf. In addition, it contains a lot of carotene; The amount of which is about 12 thousand micrograms per 100 grams. Carotene in red cabbage is very useful for keeping eyes healthy. The vegetable also contains vitamin B-1, vitamin B-2, vitamin C.

Lalsha is rich in iron. Therefore, by eating this vegetable regularly, anemia is eliminated. Apart from this, the antioxidant of this vegetable helps prevent various types of inflammation and cancer. It lowers blood cholesterol and reduces the risk of heart disease. Lalsha is relatively low in calories. Red cabbage has an effective role in the formation of teeth and bones in the human body, in maintaining the health of the gums and in the development of the brain. The fiber of this vegetable removes constipation. It is also helpful in reducing excess weight.

Children also like to eat red vegetables because of its colour. Bring red cabbage from the market and wash it well. After that, if you cook it in a little oil at low heat, the nutritional value of this vegetable is maintained. Considering the nutritional value and benefits, try adding green leafy vegetables to your daily diet.

3. Gourd Spinach:

Kalmi greens cleanse the stomach naturally. Moreover, this vegetable is very nutritious for the expectant mother. By eating this vegetable regularly, water in the hands and feet of the mother decreases during pregnancy.