vegetables are highly recommended that we eat 5 to 10 serving for daily. A serving is a 1/2cup of raw or cooked vegetables, acup of
leafy salad vegetables, or a 1/2cup of juice. Most vegetables areexcellent source of vitamins, fibre, folate, potasium, as well as some other minerals. They are also rich in various, phytochemicals that provide protection from desease.Vegetables are low in fat and usually low in calories.
Soluble and insoluble fiber in vegetables keeps bowel function regular and thereby reduce thecolons exposure to
potentially toxin byproduct of digestion.
Root Vegetables such as Beets, Carrots, parsnips,and turnips, are food storage organs and valuable sources of
carbohyderates.Such as Potatoes and water
chestnuts.underground stems have evolved into storehouses for stach.While Vegetables provide staches , sugar, proteins, protective phytochemicals.
ccasional animal foods in their diet.
The reasons for being vegetarian are varied, including health concerns, ethics, religion, economics, as well as taste. Here are a few of the varieties:
Semi-vegetarians:- Predominantly practice a vegetrian diet, but may include occational
Lacto-ovo-vegetarians:– Include milk and products made from milk, as well as eggs, but avoid meat, fish, and poultry.
Lacto-vegetarians:- Include milk and products made from milk.
Vegans:- Consume no meat, poultry, fish, dairy, or eggs, and may also exclude honey.