Groups and colors of vegetables and the nutritional value of each group

Vegetables is one of the most important food items that contain high nutritional value, they contain compounds that help maintain health and safety, in spite of it but a lot of people do not eat vegetables at all.



 In turn, suggests a nutrition specialist Ruba Abbasi to the importance of the consumption of large quantity and variety of vegetables as part of a healthy lifestyle, recommending the importance of eating a variety of nine servings of vegetables.

And draws the Abbasid to the presence of five sets of vegetables are classified by color, enjoying each group including the installation of certain special features, it contains vegetables are high in dietary fiber, compounds that are not digested by the human body but contribute to increasing the sense of satiety for a long time.

Vegetables also contribute, according to Abbasi in increasing the activity of the intestine, in addition to a slowdown in the rate of sugar in the blood after eating and reduce the absorption of cholesterol in the digestive tract.

She adds, "is characterized by its proximity vegetable nutrients and vitamins at high rates," also contain other important components to maintain health.

It contains vegetables, according to Abbasi, a high amount of vitamin C and selenium, which proved to be antioxidant materials, and have a protective effect, especially against colon cancer, where these materials are more after cooking.

In addition to sulfur compounds, the active substance Unnamed  and found in abundance in garlic and onions, which helps in the prevention of cancer and in strengthening comprehensive immune system, as well as lower cholesterol levels in the blood.

Abbasi refers to groups of vegetables, colors and nutritional value for each group separately:

- Red, containing vegetables, red  different, such as lycopene, which in turn helps protect against cardiovascular disease, such as heart disease and help in the protection of harmful substances in air pollution, as well as slow the aging process, as well as keep the skin from damage sunlight and maintain cognitive function, maintain healthy eyes and protection from various types of cancer.

- Orange, these vegetables contain beta-carotene, which helps in the prevention of cancer, the anti-oxidant (and therefore reduce and slow down the aging processes), also helps in the proper functioning of the immune system.

- Green, and most of these green vegetables contain dye "Allotin", which helps to prevent degenerative diseases in old age, where you strengthen bones and maintain the integrity of the visual system.

- White, contains a large amount of sulfur compounds, which help protect against inflammation, and improve blood clotting process, and help prevent cardiovascular disease, such as heart disease and cancer.

- Fuchsia, contain dyes set Alontisinyinat that contain antioxidants, for the prevention of diabetes complications, and the development of atherosclerosis.