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Nutrition in vegetables
Our ignorance is the cause of our malnutrition. Even
though we have nutritious ingredients like vegetables at hand, we blame lack of
wealth or inability to buy them. Who says that eating only fish and meat will
provide nutrition? This misconception will go away if we know about the
nutritional value of vegetables.
If we can get used to vegetables from childhood, it is
possible to uproot the roots of most health problems, including eye problems
and anemia etc.
And as we age - restrictions are imposed on our food
or we are told to eat in moderation, then when we look for an alternative, we
see nothing but vegetables. Vegetables are helpful in preventing various
diseases in terms of nutritional value. There are hundreds of vegetables, all
of which have one or another nutritional and medicinal properties. Therefore,
being young and old is beneficial for everyone.
Many people dismiss this vegetarian diet as eating
grass or calling vegetarians as grass-fed! But there is goodness in grass-fed
food. Like the proverb "Goodness in the jungle", there is goodness in
grass-fed food, for solving our health problems. try it out!!
There are thousands of different types of vegetables
in our world, both known and unknown, we just have to find out which ones we
need.
I can mention the herbal and nutritional value of a
few vegetables in our Bangladesh. We have to find out the rest ourselves.
According
to herbal experts -
Gourd:
Increases energy, thickens the body, refreshes, tastes good, increases minerals,
destroys bile and cholera does not occur when it is in the stomach.
Pumpkin:
Increases digestion, cleanses the stomach, calms the mind and relieves
restlessness. Ripe and medium pumpkins are also almost equally good but digest
a little later.
Sweet
pumpkin: It has some of the properties of carrots. However,
it cannot be eaten raw like carrots.
Papaya:
Like gourd, it is also good for the stomach and digestion. Good as a patient's
diet.
Shrimp/Chichinga/Patal/Dhundhol:
Almost equally good. Good as a diet, easy to digest. There are no restrictions
on these vegetables in any disease.
However, according to herbal experts - it is better
not to eat cress type food at night because cresses are digest in late. And it
is not right to eat too much. It is better to eat in moderation.
We all know more or less about some beneficial
vegetables in winter -
Carrots
- Eating one carrot every day means meeting the entire vitamin A requirement of
the day. Very useful for children. Even 7-8 months old children should be fed
carrots by mashing them in khichdi or making juice. This protects the health of
the eyes, makes the skin lively. To get good benefits, raw carrots can be eaten
in salads.
Tomatoes
- Both raw and ripe tomatoes are good. Tomatoes have an antitoxin called
lycopene. There are enough vitamins A, B, C. However, it contains a lot of
oxalic acid and potassium, which kidney patients should not eat in excess.
Cauliflower
and Cabbage - Cauliflower is a source of vitamin C,
vitamin K and phosphorus. The sulfur in cabbage is used to make tonic
medicines. It is used for anemia. The middle part is more nutritious than the
outer and inner leaves.
Radish
-
Radish contains phosphorus, vitamin B complex, potassium, calcium, sulfur,
vitamin A.
Spinach
- The alkaline minerals in spinach relieve stress, and carotenoids keep the
eyes healthy. It is beneficial for pregnant mothers as it contains folic acid.
Nutritionists' advice to get more nutrients from
vegetables -
While preserving and cooking, we destroy many of the
nutrients and vitamins of beneficial vegetables. Some vitamins, such as C, B
complex, thiamine, folate are very fragile - they are destroyed during cooking.
So it is good to know some rules -
1. The fresher the vegetables, the better. So it is
better to buy them every day.
2. If you want to store them in the refrigerator, keep
them in an airtight bag or container in a vegetable box. Do not cut them.
3. When cutting vegetables, keep them with the peel if
possible. Do not cut them too thinly.
4. The best way to get the most vitamins and minerals
is to steam them. If you boil them, do not throw away the water. Do not boil or
cook them for a long time.
5. Many people think that vegetables should be boiled
without oil. This is not true. Vitamins A, D, E and K are soluble in oil or
fat, so a little oil or butter should be added while cooking. You can even add
a little olive oil on top when eating raw in salads.
6. If you reheat leftover vegetables, they lose a lot
of their nutrients. So it is better not to eat stale vegetables.
7. Baking soda is often used to keep vegetables fresh,
but it is better not to use it.
