Uses of Vegetables
Vegetable is a culinary term.
Examples of the best vegetable soups are minestrone, for instance, is a blend of onions, carrots, tomatoes and cabbage.
Add vegetables to familiar casseroles and dishes. Try broccoli in tuna casserole or spinach in lasagna.
Vegetables may be fun for everyone. Different vegetables are use for a variety of colors, textures and flavors in meals.
Vegetables include lower sugar and moisture content. Therefore, we can keep vegetables for a much longer period of time. People are able to keep potatoes, turnips, yams, winter "quash, and other vegetables very well if they live in cold climates.
Benefit of Vegetables
Vegetables are one of the most natural foods and contain different vitamins, minerals and thousands of other plant chemicals known to provide health benefits. Eating vegetables can reduced many diseases.
Vegetables have generous amounts of vitamins. Vitamins regulate metabolism and vitamins are also used to convert the fats and carbohydrates into energy.
Green vegetables include varying amounts of phytochemicals such as lutein and indoles, which interest researchers because of their potential antioxidant, health-promoting benefits.
Through vegetarian diet can reduce the risk of uric acid kidney stone formation. Fruit and vegetables provide an alkaline residue by which we can reduces the risk of uric acid crystallization in the urine.
Wonderful source of vitamin A are green vegetables, in the form of carotene. The most important source of vitamin A are carrot juice and hot chili peppers, which both includes over 10,000 International Units per hundred grams.
Vegetable-Rich Diets
Vegetables that are rich in diets reduce the risk of heart disease, cancers and high blood pressure. Such diets also help reduce the risk of diverticulitis, and protect against cataract and macular degeneration, the major cause of loss of vision among people over age 65.
Purple vegetables fight cancer. Yes, they put on their little lavender boxing gloves and punch those parasitic cancer cells in the face. And they pack a mean nutritional punch too.
The pigments that give the fruits and vegetables their deep colour are called anthocyanins, a type of phytonutrient.
Phytonutrients incidentally are “are naturally occurring components of plants that may have a role in human health.
Orange vegetables such as carrots contain stocks of beta-carotene. Many of the bright colours, flavours and aromas in fruits and vegetables come from phytonutrients.
Throw in some finely sliced purple cabbage in coleslaw with shredded carrots and you get both looks and brains.
it didn’t take celebrity chefs or scientists to tell me that of all the purple vegetables, the eggplant reigns supreme.
Vegetable round shape encased in a plum gown of pure silk. Deep in her fleshy bosom, the duchess has a treasure-trove of nutritional goodies like fiber, manganese, copper, vitamins B1, B3 and B6, folate, magnesium and potassium. She contains antioxidants like a secret, ready to wreak havoc on microbes, cancer and viruses.
Cooking this whimsical creature requires respect. you can’t just chop her up and dump her in a pot of potatoes. The soft flesh of the eggplant clashes horribly with the more robust texture of the potato.
Baingan raita, for example, in which yogurt whipped with a few cloves of garlic, salt, cumin powder and red chili powder are topped with thinly sliced, fried eggplant and a ‘tarka’ of curry leaves, cumin seeds and onions. This goes perfectly with pea pulao; moreover, it is surprisingly refreshing and light.
It involves sesame seeds, coconuts, peanuts, tamarind and a variety of spices all cooked in several separate processes. Its appearance once ready, however, belies all the work that goes into making it.