The vegetables are constituted dea water, mineral salts, vitamins, carotenoids, bioflavonoids, enzymes, phytohormones, simple and complex carbohydrates, vegetable fiber and reduced amounts of protein and fat. They are also rich in chlorophyll, the plant is able to photosynthesize energy in plants and to human food!
The vegetables should be At least 1 kg of vegetables per day distributed in at least 5 courses per day.
The health of our body depends strictly from vegetables. If organically grown and fresh consumete, give our organs and systems, making us healthy, strong, active and happy.
The vegetables, while having a slightly acidic pH, they produce alkaline slag that go to make up and pontenziare reserves.
Crude or cooked?
All vegetables can be eaten raw, although it is some of the culture of doing still widespread. Pumpkin, zucchini, turnips, cabbage (cauliflower, broccoli, cabbage, hood, kohlrabi), spinach, catalonia, catalogna herringbone, red beet, eggplants, dandelion, burdock, rhubarb, salsify, Horseradish, thistle, sweet potato but also of small size cut thin stories and peppers, seasoned with oil, lemon and parsley which enhance the flavor (avoid salt, pepper and vinegar that instead of the cover).
Beware of green beans (croissants), snow peas and any other plants of the bean family that should not be eaten raw because of the presence of hemagglutinin, which can damage the intestinal villi.
The raw vegetables are the ideal solution for the preparation of a large number of salads that you can add chopped nuts: walnuts, almonds, hazelnuts, sunflower seeds, pumpkin, pine nuts, sesame.
E ‘can also add in small amounts a few pieces of fresh fruit (apples, pears, melon, pomegranate etc.), to make the salad more appetizing, to our vegetables, vegetables to eat, but also adults for suisite variants! Note that this is not in contrast with the principle always valid to be considered only for fruit and vegetables, because it is small amounts present in most of the decorative form and in any case, the main ingredients salad to respect the very low proportional ratio. Not doing so activate enzyme conflicts
Why eat raw
- They are richer in nutrients, especially vitamins;
- They are usually more digestible since the enzymes that lost with cooking are preserved;
- Remain unaffected even pigments;
- Require a good chew, to the benefit of the teeth and gums;
- Give you more energy and vitality
Why eat them cooked
- They are very good to flavor many dishes;
- Return the heat absorbed during cooking and are therefore most welcome in the cold season;
- They are more laxative and undertake less chewing;
- Cooking partially or completely neutralizes some antinutritional substances
The relationship between the amount of raw and cooked vegetables should be balanced and oriented on differently depending on specific cases, even if a portion of raw vegetables should always be inserted.
Combinations of vegetables, vegetables and seasonings
Except in special cases, the vegetables can be combined
For example, sodium chloride (salt) inhibits the absorption of calcium, so in cases where it is necessary to increase the absorption of calcium (osteoporovi, nervousness etc ..) is necessary to avoid the combination of the sodium chloride-rich vegetables (celery ) With calcium-rich ones (eg cabbage), taking them safely at different times
Some people do not tolerate the lemon-tomato combination, other cucumbers peppers, spices or even other special seasonings that create delays digestion. Everyone must observe the right of alarm bells and take steps.
And ‘good rule variale vegetables at every meal and the seasonality in order to maintain the highest intake of nutrients and keeping active all enzymatic and digestive processes. In doing so it also avoids the rise of food intollerenze from saturation. Practically it does not make sense to enter all the vegetables available simultaneously, but it is good utilizzarne 3-4 types of a rotation.
All vegetables can be combined with grains, legumes, oily nut
- Plantain cook
- Sweet potato
- Jerusalem artichokes
- The solonacee