Vegetables Nutrition Facts

Continuing from the last post, this time, we are going to have a look at some of the vegetables and see what they offer in terms of nutrition facts and benefits for our health and diet,

Carrots
Carrots are a rich vegetable source of antioxidant compounds and also pro-vitamin A carotenes. These carotenes and antioxidant compounds promote good vision and help to protect against certain cancers and cardiovascular diseases.



Broccoli
Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium. It also contains multiple nutrients. Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane.





Eggplant
Besides being rich in a host of vitamins and minerals, eggplants are also rich in nasunin (found under the skin of this vegetable) which is considered a brain food. Eggplants provide dietary fiber in abundance which is essential for regulating and facilitating smooth bowel movements.



Green Peas
Green peas are loaded with 8 vitamins and 7 minerals along with fiber and protein. Vitamin K along with folate and vitamin B6 from green peas help to maintain healthy bones.




Cauliflower
Cauliflower is low in fat, low in carbs but high in dietary fibre, folate, water and vitamin C. Cauliflower also contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

Tomatoes 

Tomato is an excellent source of lycopene, a potent and one of the most powerful antioxidant that may help reduce high cholesterol levels. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays.