Why vegetable soup ?

Why vegetable soup ?

 

Let`s say a few words about how useful are vegetables and why they should appear in our diet.
Vegetables – they occupy a special place in human nutrition. They are one of the food groups recognized as a leader in healthy nutrition. Vegetables provide carbohydrates, which are important for the body participating in the maintenance of optimal humoral environment and functioning of all cells.

Most vegetables contain 5% carbohydrates, but in some vegetables like carrots and potatoes, carbohydrate content is twice higher. An important ingredients of vegetables are fibers (insoluble and soluble), which have a regulating effect on the bowels and bind excess cholesterol. Sufficient consumption of fiber in diet helps reduce the risk of many diseases (gastrointestinal - chronic constipation, hemorrhoids, intestinal diverticula, gall-stone disease, excess weight).

Contained vitamins and minerals in vegetables are a true gift of nature, a source of health and vigor to the body. Rich in vitamin C are peppers, tomatoes, cabbage. The yellow and red vegetables are rich in carotene (a precursor of vitamin A) - carrots, peppers, onions, tomatoes. Green leafy vegetables are high in folic acid, which helps reduce the risk of cardiovascular disease. In vegetables are also contained other B vitamins - vitamin B2, biotin, inosine, choline.
Vegetables are rich sources of minerals. Rich in potassium are tomatoes, potatoes, spinach, beetroot. Sources of iron are mature beans, spinach, green beans. Minerals in vegetables are well absorbed by the body, as some vitamins facilitate their absorption (vitamin C and magnesium contained in vegetables, improve absorption of calcium).

Vegetables contain organic acids - malic, citric, tartaric, oxalic, and others. Who have not only taste matters, but are involved in digestion and metabolism. Malic acid is found abundantly in almost all vegetables, oxalic - in spinach, rhubarb, sorrel, beet, and others. Vegetables are rich in various phytochemical bioactive substances with beneficial health effects. They contribute to optimal health by reducing the risk of many chronic diseases. Bioflavonoids are a group of multiple phytochemical compounds that help reduce the risk of disease by acting as antioxidants and help the activity in vitamin C.
Anthocyanins are widely distributed coloring matter in vegetables and fruits - red, orange, pink. Aromatic substances in vegetables give them freshness and beneficial influence on the digestive process. Essential oils in vegetables improves absorption of nutrients.

Vegetables are consumed fresh or processed. Here we provide some recipes which will show you how to make vegetable soup. Storing fresh vegetables at low temperatures (0-3 ° C), at refrigerated temperature keep them in raw state.
Long time can be stored root vegetables - potatoes, carrots, kale, turnips, beets. When storing potatoes not allow their germination. Vegetables are stored by drying, freezing (provides long-term storage) as well as preservation.

Healthy eating is recommended to take a variety of vegetables - three or more portions daily (one portion size is 1 cup raw leafy vegetables 1/2 cup of other vegetables). The presence of vegetables in your daily menu promote cheerfulness, prosperity and good health.
In this blog you can find some recipes and learn how to make vegetable soup.