What are the true pros of eating veggies?

Question

What do veggies have in them and what do they do for us?

Answer 1

Lots of good sugars, starches, fibre, and vitamins.  Some of them even have fats and imcoplete protiens.

Answer 2

Proteins: Body's protein needs can be provided by either animal or plant sources. Mixed protein diet obtained from various plant sources is better than animal protein and is recommended in diabetes, renal diseases and liver diseases. Mixed protein diet from different plant sources has been the pattern of diet in India for all vegetarians.

Carbohydrates: Carbohydrates are mainly found in plant foods; like cereals, grains, fresh and dry fruits, legumes, vegetable, greens, nuts etc. plant carbohydrates include' large amounts of starches, sugar and fibers which are important for gut functions. The body is better suited to a high carbohydrate diet than a low carbohydrate diet. In fact 55% of the food intake should be carbohydrate. All animal products do not contain carbohydrate which is essential for body.

Fat: Plant fats differ from animal fats in two different ways 1) they are cholesterol free 2) they generally contain more polyunsaturated fat and less saturated fats. Plant fats usually have higher polyunsaturated fat value than animal fats.

A diet which is low in cholesterol and which contains fat of a high PIS value is associated with a lower incident of coronary health disease.

Vitamins and Minerals: plant foods are rich in many vitamins and minerals.

Vitamin D: Vitamin D is obtained by exposure of skin to sun light and this is not a problem in India.

Calcium: The vegetarians can meet their needs for calcium from dairy products. Riboflavin (Vitamin B2) Dark green vegetables are good sources of Riboflavin as are legumes and whole grain cereal.

Iron: The problem of iron deficiency is relatively common but vitamin C significantly enhances absorption of iron hence it is advisable for vegetarians to include with each meal a food high in vitamin C which as lime, citrus fruits or juices.

Zinc: Zinc is found in large number of plant foods.

Fiber: Fiber is found only in vegetarian food like whole grain cereals, legumes, greens, fruits, vegetable etc.

Thus in vegetarian foods all requirement of nutrition for body growth and maintenance is fulfilled. One can have a complete and balanced diet provided we take enough food which is as close to nature as possible in maintaining sturdy and disease free body. It is equally helpful in curing many diseases.

ADVANTAGES OF VEGETARIAN DIET:

More & more evidence is surfacing that directly links a prolonged non- vegetarian diet to diseases as cancers, heart diseases, diabetes, asthma just to name a few.

1. LOGEVITY: Vegetarian can expect to live 4-10 years longer then the non-vegetarians.

" Source: Seventh day Adventists study

2. LESS HEART DISEASE: Because of low fat, saturated fat and cholesterol content of the vegetarian diet the risk of heart disease is lowered. High blood cholesterol levels are associated with increased risk of heart disease.

3. LESS CANCER: Up to 40% of all cancers are diet related. Cancer death rates have been associated with obesity and high fat / low fiber diet. Vitamin A & C are thought to be protective against colon cancer. Low fat diets protect against prostrate and breast cancer. Indoles, lignans, isoflavones, protease inhibitors which are present in plant foods and shown to be potent anti carcinogens.

4. LESS BOWEL DISEASE: Diverticular disease and appendicitis occur more frequently with low fiber intake as in meat diet.

5. LEES OBESITY & LESS INCIDENCE OF DIABETES: It is easier to plan a low fat diet for a vegetarian then for a meat eater. The fiber in plant food dilutes the energy & provides a satisfying meal without all the calories. Diabetes over the age of 40 seems to be related to

Answer 3

Not only do they carry so many of the vitamins and minerals that your body needs, but they do so much more.  Veggies tend to be high in fiber (something your body will love), and they are a whole food which means you'll hopefully be eating less processed foods that are so bad for you.

Answer 4

Vitamin A- helps with Vision, Gene Transcription, Immune Function, Embryonic Development and Reproduction, Bone Metabolism, Haematopoiesis, Skin Health, Reducing Risk of Heart Disease and Cancer, Antioxidant Activity.

Sources of vitamin A: sweet potato, kale, carrots, spinach, avocado, broccoli, peas, asparagus and green pepper

Vitamin B1 (thiamine): peas and avocado

Vitamin B2 (riboflavin): avocado

Vitamin B3 (niacin): avocado, peas, potatoes, mushrooms, corn, artichoke, asparagus, lima beans, sweet potato, kale, broccoli, carrots and green pepper.

Vitamin B5 (pantothenic acid): avocado, sweet potato, potatoes, corn, lima beans, artichoke, mushrooms, broccoli, cauliflower and carrots

Vitamin B6 (pryidoxine): avocado, peas, potatoes and carrots

Vitamin B9 (folate/folic acid): lima beans, asparagus, avocado, peas, artichoke, spinach, broccoli, corn, sweet potato, kale, potatoes, carrots, onions and green pepper

Vitamin B12: none

Vitamin C: artichoke, asparagus, avocado, broccoli, carrots, cauliflower, corn, cucumber, green pepper, kale, lima beans, mushrooms, onions, peas, potatoes, spinach and sweet potato

Vitamin D: mushrooms

Vitamin E: none

Vitamin K: Vitamin K is found in significant quantities in leafy vegetables like broccoli, spinach and kale

For more info. on vitamins in veggies check out this site:

http://www.healthalternatives2000.com/ve...