Why are plants important?

Most beautiful and delicious, add variety and in­terest to meals, vegetables are full of nutrients such as folic acid in the fight against cancer and selenium, as well as other essential vitamins and minerals. Powerful phytochemicals, vegetable store­houses contain beta-carotene, lycopene and flavonoids, and thousands of other compounds only nutritionists are beginning to discover. Phytochemicals are non-nutritious substances in plants that can serve a variety of functions pro­tective in the human body, blocking of carcinogens and flush out them body to strengthen­ing the immune system.

Vegetables contain fewer calories in Exchange for such high levels of nutrients, making this group of indul­gence food serious. In addition to all these benefits, vegetables contain fiber, which is linked to the decrease of the risk of cancer and also helps to fill and maintain your digestive tract works smoothly.

Every vegetable contains its own unique nutrients and phytochemicals package, so to get the most benefit, they eat a variety of vegetables. Do you remember the pyramid of the Mediterranean diet and the emphasis of the USDA in variety? Studies show too much variety in other categories of foods such as meat or sweets, it can lead to excessive consumption and overweight, but eating a variety of vegetables is inversely proportional to the fat. In other words, more vegetables comes, the less fat body is likely to have. The variety and range of flavours, textures and colours make the vehicles of the Group of perfect food around which to base a meal.

Reminiscent of veggies sample of all of the following categories. A handful of vegetables each thrown category to a pot of soup with a chicken broth or vegetable broth and some dried oregano, fresh basil or thyme leaves and a tooth or two of minced garlic makes a fantastic vegetable soup, Mediterranean-inspired!

Cruciferous vegetables. These vegetables, including broccoli, cabbages of Brussels, cabbage, bok choy, cauliflower, kale, Kohlrabi and Greens such as Cress, mustard, turnip and turnip, are called so because their petals are arranged in a cross (Crucifer means "Cruz-cojinete"). Although not all these listed plants are native to the Mediterranean regions (for example, bok choy), they fit very well on a diet of Mediterranean-inspired when preferably organic and fresh. Cruciferous vegetables have many nutritional benefits and none more so the broccoli, a rich "Star" nutritional fibre, vitamins A and C, folic acid, calcium, iron, potassium, magnesium, and a series of phytochemicals including beta-carotene found to be active in the human body. Many prominent in traditional Mediterranean dishes cruciferous vegetables: cabbage minestrone in soup or boiled and then baked with olive oil and garlic; Broccoli with garlic, olive oil and pepper steamed or boiled until tender and tossed with a variety of pasta shapes; Brussels sprouts in a white sauce with a bit of grated cheese, nutmeg and pine nuts; Kale with chestnuts, onions and only an ounce or less of bacon.Solanaceous vegetables. This family of vegetables includes tomatoes, peppers, potatoes and eggplant. These vegetables are good sources of vitamins A and C and potassium. Tomatoes have been recently in the spotlight because of a phytochemical called lycopene which gives them (as well as the watermelons and Red grapefruit) its red colour. Consumption of lycopene, which focuses particularly on tomato paste and tomato sauce, has been linked to a lower risk of prostate cancer and some other cancers. The family solanaceae vegetables can be the most recommended in traditional Mediterranean dishes. What Italian cuisine without the tomato? What most makes a good pasta require that a simple sauce of ripe, fresh crushed tomatoes and a bit of olive oil? (Because lycopene is fat-soluble, it becomes even more available to the body when the tomatoes are cooked in a small amount of oil). When combined with eggplant in fragrant dishes such as Ratatouille or eggplant parmesan tomatoes, these vegetables make a tasty treat. Other favorite dishes include roast peppers with Eggplant; potatoes boiled with garlic and ground together; Baba ghanouj, a popular Middle East Eggplant Dip; and any or all of these vegetables roasted, sautéed, lightly boiled and threw with pasta, rice or polenta or eaten on its own account. (Do fresh tomatoes with mozzarella cheese, anyone?)Vegetables umbelliferae family. These plants have umbrella - like leaves. They include carrots, celery, parsnip, fennel and herbs, parsley and cilantro. Rich in beta carotene, vitamin A and vitamin C, vegetable more expand culinary repertoire of the plant lover. Parsley and cilantro, umbelliferae herbal, appear again and again in Mediterranean recipes. Raw fennel makes a cleaner of sublime palate between courses; carrots add color, crunch and flavor to salads and a sweetness to soups; and Braised celery is a staple Mediterraneo.verduras Cucurbits. This family of vegetables offerings include pumpkins and melons, those fleshy fruits and vegetables growing on the vines. These include pumpkins, summer squash, winter, Zucchini, cucumber, honeydew melons and watermelons. Cucurbit vegetables contain high levels of vitamins A and C, beta carotene, phosphorus, iron and fiber. While squash is normally not considered a part of the traditional Mediterranean cuisine, zucchini is one exceptional-ing. Ubiquitous in many Italian soups and stews as well as stuffed, grilled, baked, stewed, mixed with pasta, launched an Italian frittata or cooked with tomatoes for ratatouille, zucchini is loved in Italy, and because this vegetable grows very well in the United States, we can easily enjoy authentic taste Mediterranean in our own Zucchini recipes. · ~ Allium vegetables. These vegetables (some herbs consi ered) include Mediterranean Staples, garlic and onions. They also include leeks, chives and shallots. Allium vegetables contain a large amount of phytochemicals fight cancer and may also have antibiotic properties. Browse any book of Mediterranean-inspired cuisine and you'll see the garlic and onion appears in many recipes. Garlic makes a fantastic and surprisingly soft ingredient recommended in Spanish garlic soup. Who can forget the rich aroma and taste salty sweet onion brimming with French onion soup, flavored with a dash of brandy and crowned with a slice of French bread and a little grated cheese. The Italian version of the liver with onions contains much more onions than liver and stifado, a Greek stew of meat, onions rather than meat.

They are not vitamins, minerals and phytochemicals more densely concentrated than in plants. If you do not typically include lots of vegetables in your diet, learn a little more about the elements of health increase in vegetables can inspire to increase your vegetable intake. Let's start with vitamins.