Benefits of vegetables

- Benefits of vegetables :

1) Promote the health of the digestive system:

Thanks to the high dietary fiber contained in vegetables, they are very important in enhancing the health of the digestive system and the process of digestion and output, and are important to create a balanced environment of beneficial bacteria in the intestines, and clean toxins in the body, and the stool.
In addition, many studies have shown that eating vegetables, especially leafy vegetables, contributes to the prevention of cancers of the digestive system, especially colon cancer.
- Vegetables are the source of a number of important minerals and basic in the movement of the bowels and their work, such as potassium, magnesium and calcium, so eating vegetables adequately means strengthening the bowel movement and movement

2) Helps prevent cardiovascular disease:

Eating a diet rich in vegetables and fruits as part of a comprehensive healthy diet may reduce the risk of heart disease, heart attacks and stroke.

Vegetables, especially sweet potatoes, beans, tomatoes, beets and spinach, are a source of potassium, an important component of lowering blood pressure and controlling it.
High fiber content of fiber is also helpful in lowering cholesterol levels in the blood and thus reducing the risk of atherosclerosis and related vascular disease.
The vegetable content of minerals important for the work of the heart, muscles and blood vessels contributes to the promotion of heart health and circulation, it is an iron source and folic acid is important for the work of red blood cells
And its composition, containing both potassium, magnesium and calcium, which are important minerals in maintaining the rhythm of the heart and arteries.

3) Diabetes prevention:

The high fiber content of fiber makes it an important role in regulating and maintaining blood glucose levels within normal rates, and many studies have proven their importance in the systems of diabetic patients and their nutrition.

In a recent study found that eating about nine servings of vegetables per week contributes to reducing the risk of type II diabetes by about 16%. This is explained by the fact that vegetables are a source of magnesium, which is very important in regulating glucose levels in the body.

4) Important for pregnant and fetus:

It is known how important folic acid is for women during childbearing age. They should consume at least 400 micrograms a day, thus contributing to the prevention of deformities. Embryos and neural tube defects and brain development.
Vegetables are also a source of calcium that is important for strengthening bones and teeth, potassium and magnesium that are important for several vital processes in the body, preventing pregnant women from convulsions, and some health problems that are exposed to them such as the formation of stones in the kidney or bladder.( Read more recipes).