Health – October 14, 2020
Full of vitamins, minerals and dietary fibre and with the potential to lower cholesterol and help manage weight, aubergines (sometimes known as eggplants) are a great choice for salads, stews and beyond.
Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns. Like most vegetables, aubergines consist mainly of water but contain a wide range of nutrients to help the body function healthily. Initial studies indicate that phenolic-enriched extracts of eggplant may help in controlling glucose absorption, beneficial for managing type 2 diabetes and reducing associated high blood pressure (hypertension).
Aubergines may also help to lower LDL (bad) cholesterol levels.
Leeks contain significant amounts of the flavonoid kaemp- ferol. Many studies suggest that it reduces the risk of developing chronic diseases and cancer in particular. It also appears to support our cardiovascular system by protecting our blood vessel linings.
Leeks are an excellent source of vitamin A, which aids vision and supports the immune system, and also of bone- building vitamin K and manganese.
Broccoli’s reputation as one of the healthiest vegetables still rings true.
Eating a high amount of cruciferous vegetables has been associated with a lower risk of cancer; particularly lung and colon cancer. Studies have suggested that sulforaphane, the sulfur-containing compound that gives cruciferous vegetables (which include cauliflower, cabbage, bok choy and Brussels sprouts) their bitter bite, is also what gives them their cancer-fighting power.
Poor vitamin K intake is linked to a higher risk of bone fracture. Just one cup of chopped broccoli provides 92 micrograms of vitamin K, well over 100 percent of your daily needs.
Since radishes are detoxifiers and are rich in vitamin C, folic acid, and anthocyanins, they have been connected to treating many types of cancer, particularly colon, kidney, intestinal, stomach, and oral cancer. This cruciferous vegetable is packed with antioxidants.
Radishes are very filling, which mean that they satisfy your hunger without running up the calorie count. They are also low in digestible carbohydrates, high in roughage, and contain a lot of water, thus becoming a very good dietary option for those who are determined to lose weight.
Rhubarb is a unique vegetable known for its sour stalks. In Europe and North America, it is often grouped among fruits. However, in Asia its roots are more commonly used as a medicinal herb.
One of the main reasons why people cultivate and eat rhubarb is for its astounding nutritional value. Rhubarb is packed with minerals, vitamins, organic compounds, and other nutrients that make it ideal for keeping our bodies healthy. Some of these precious components are dietary fiber, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium.
Rhubarb is a vegetable with low calories and it is often recommended for people who are struggling to lose weight but still want to remain healthy. 100 grams of rhubarb contains only 21 calories.
Rhubarb is extremely low in fat and cholesterol and it poses no threat to cardiovascular health. It can increase the levels of good cholesterol due to the presence of dietary fibre, which is known to scrape excess cholesterol from the walls of blood vessels and arteries. Furthermore, the impressive number of antioxidants in rhubarb ensure that free radicals don’t cause heart disease and a wide range of other dangerous health conditions.
The most prominent vitamin in rhubarb is actually vitamin K, which plays a very significant role in brain and neural health. It can prevent the oxidation of brain cells and stimulate cognitive activity.
Along with its role in protecting the brain from neural degeneration, vitamin K also promotes healthy bones.
Anja Frauboese, Head of Corporate Communications & Marketing, Uniteam Global Business Services
Sources: Bbcgoodfood.com, Guardian, Healthline, Organicfacts.net, Medicalnewstoday.com