Eating benefits of vegetables

Vegetables are parts of plants that are consumed by humans or other animals as food.
Vegetables can be eaten either raw or cooked and play an important role in human nutrition.
Vegetables are mostly low in fat and carbohydrates.
Vegetables are high in vitamins, minerals, dietary fiber, water, and many other plants nutritious.
Important nutritious are the antioxidant vitamins A, C, and E.
When vegetables are included in the diet, there is found to be a reduction in the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.
Different vegetables can help to protect the body in different ways, so you can choose a variety of colors every day, such as:

Green (broccoli, spinach, peas)

Orange (carrots, pumpkin, sweet potatoes)

Yellow and red (capsicum, tomatoes, corn)

Purple (beetroot and purple cabbage)

White (cauliflower and mushrooms)

The carrot is a root vegetable, typically its color is orange.

Carrots contain vitamin A in the form of beta-carotene so, the consumption of carrots regularly can help in improving eyesight.

A single tomato can provide about 40% of the daily recommended minimum of vitamin C.

Tomatoes also supply vitamin A, which supports immunity, vision, and skin health.

As well as tomato is good for your bones and heart.

Spinach is a green leafy vegetable that is rich in vitamin A, vitamin C, vitamin K, magnesium, and iron.

Spinach helps to boost our immune system and they take care of our skin and hair.

Spinach prevents the growth of cancer

Eating Benefits of Vegetables