Vegetables: the virtues of our garden.
This proved that the consumption of vegetables reduces the risk of cancer and degenerative diseases.
According to experts, the optimal consumption of fresh vegetables is three to five servings, ie a minimum of 400 grams per day.
Along with fruits, they are the main dietary sources of vitamin C and provitamin A. Many, moreover, are excellent source of other nutrients, fiber and antioxidants, and have a low content of protein and fat. To cover the recommendations, suffice to consume vegetables in the first course and accompanying the latter, both food and dinner.
Vegetables are rich in fibers, which helps to promote intestinal transit; provide satiety, which favors those who follow slimming diets. Soluble fiber helps reduce cholesterol levels, which helps prevent cardiovascular disease and gallstones; also it contributes, according to recent studies, to reduce the incidence of colon cancer.
During the summer season, fresh vegetables are foods that help hydrate our body because of its high water content, plus nutritional and digestive. They are rich in vitamins, minerals, fiber and low in calories. They are also a source of antioxidants. Elllo all are essential in the Mediterranean diet.