Garden-Fresh Vegetables Protect Health
It’s such a great time of year, isn’t it? Gardens are being
planted, and the Farmer’s Markets are now open with early season veggies. So
what is the health-deal with vegetables, because as you know, every health
organization in this country suggests that you eat several servings of
vegetables each day? And of course, that
is a reoccurring theme in my chats with you – I sound like your mom, but I will
continue to say, eat your vegetables. Here is more about this super star of
All vegetables provide fiber to bind cholesterol in the intestinal tract.Great Fiber
Colorful vegetables provide carotenoids to reduce inflammation and reduce cancer cell initiation. These include sweet
potatoes, carrots, beets, purple cabbage, and colorful peppers.
All vegetable provide the mineral potassium for blood pressure control The highest in potassium include white and sweet potatoes,
legumes, greens such as spinach, kale and collard greens,
and all tomato
vegetables offer protection from colon and rectal cancers: bok choy,
broccoli, Brussels sprouts, cabbage, and cauliflower.
The other great thing about fresh vegetables is
that they are all naturally low in sodium. Many frozen vegetables do not
have added sodium. The canned vegetables will have sodium added, unless you buy
those marked No Salt Added.
Fortunately the non-starchy vegetables are very
reasonable in calories with only 25 calories per ½ cup. The starchier
vegetables such as corn, green peas, potatoes and lima beans have 80-100
calories per ½ cup.
The bottom line? Eat your vegetables! Strive for 2 to 3 cups each day!!