We can get healthy vegetables from cultivated plants, usually in orchards or irrigation, which are consumed as food. This includes green vegetables and legumes (beans and peas). The vegetables include fruits and cereals. The following list is a selection of healthy eating vegetables that are healthier for our bodies.
1. The Onion
It contains quercetin which is one of the most powerful flavonoids (natural antioxidants). It is rich in vitamins B and C and minerals. Some studies indicate it may help prevent certain cancers. It makes our movement more fluid, regulate blood sugar, kill bacteria and relieve congestion. One cup of chopped onion has 61 calories, 0% fat and 3 grams of fiber.
2. The Artichoke
It is called artichoke that contains silymarin, an antioxidant that helps prevent skin cancer, plus fiber to help control cholesterol. One medium artichoke has 60 calories, 0% fat and 7 grams of fiber. It is used to treat anemia, diabetes, constipation, biliary gallstones, gout or rheumatism based on artichoke (or vegetable juice resulting from the cooking of the leaves). Besides being digestive, this vegetable is highly diuretic and rich in minerals. It is also known about its effects against fatty liver.
It is high in vitamin C, vitamin E and soluble dietary fiber. One study determined that decreases the risk of lung cancer in smokers.
It is a very healthy plant to treat problems of respiratory, have benefits for the heart and stomach cancer. Broccoli is advised against hypertriglyceridemia as it helps to lower triglycerides.
It has lutein and zeaxanthin, two carotenoids that help prevent macular degeneration, a leading cause of blindness in older people. In addition, studies show that this plant may help reverse some signs of aging. A cup of has 7 calories, 0% fat and 0.1 gram of fiber. It has laxative properties. Not only works for preventing or improving constipation but also involved in the reduction of cholesterol and the speed of passage of the sugars into the blood, by making them beneficial in case of heart disease and diabetes.
5. Chinese cabbage
The so-called Chinese cabbage is a significant source of vitamins and minerals. It is also a food low in calories and rich in fiber, making it suitable for low-calorie diets. One cup of cooked kale has 20 calories, 0% fat and 3 grams of fiber. Since ancient times, it is used to treat intestinal problems, lung and to increase milk in nursing mothers.
6. The Pumpkin
It has huge amounts of vitamin C and beta-carotene, which may help protect against endometrial cancer. A cup of cooked pumpkin has 80 calories, 1 gram of fat and 6 grams of fiber. For its high content of vitamin A are attributed to beneficial effects on vision. It provides minerals such as potassium, iron, cobalt, boron, zinc and calcium. 90% of it is water, so it is very diuretic, but it’s also cleansing and digestive. Its seeds are used for inflammation of the prostate.
It contains fructosans stimulating diuretic action as well as being rich in vitamin A, B and C. The medicinal properties of garlic are large, reducing cholesterol, anticancer, has a hypotensive effect, i.e., it has the ability to lower blood pressure and serves as an expectorant. In Greece and Rome, garlic was considered a potent aphrodisiac.
In natural medicine is considered stimulant, tonic, carminative, expectorant, diuretic, digestive, laxative, anthelmintic, analgesic, antidiarrheal, antiemetic, antispasmodic, sedative, aids in childbirth, soothing insect bites, it is also aphrodisiac.
9. The Carrot
This root has a lot of carotene, or provitamin A, also known as the vitamin of beauty. The liver is responsible for transforming the carotene, vitamin A, which plays essential roles in human physiology. This is vital for the proper functioning of vision, good skin, mucous membranes and facilitates the production of blood and antibodies. The best way to consume it is as raw in salads or prepared as a drink. In external use grated used antiseptic poultice for healing wounds, burns and styes.
It is an excellent source of folic acid, vitamin C and potassium. Some studies indicate that beet juice reduces high blood pressure; this is because when mixed with saliva is converted into nitrite, which is converted by hydrochloric acid from the stomach into nitric oxide. Its substance has a potential cancer preventive action, called biochanin A, which is achieved by taking a juice of roots and leaves of this vegetable. It also protects blood vessels and heart.