Vegetable Nutrition 101
Vegetable Nutrition 101
Vegetable gardening is a good way to add essential nutrients to your diet. Many vegetables are important parts of whole foods or diets, which are foods grown in their natural environment without the aid of artificial growing aids. The original meaning is very often applied to all vegetable plants together and is often used to describe all edible vegetable material, including the leaves, flowers, roots, fruit, and even seeds. It was originally intended to provide food for people, but is now commonly done for fun as well.
A vegetable can be thought of as any green plant with a stem and leaves. Most plants have between one and two stems and have left at the top of the stem. Although some can be grown with one stem and leaves, most vegetables such as potatoes, squash, carrots, beans, broccoli, and peppers are grown with more than one stem and leaf to provide more surface area for absorption of nutrients.
In ancient times, people had no way to make sure their food had enough vital vitamins and minerals for survival. Fruits and vegetables were the only safe foods. Since these plants only had certain parts of the plant that were edible, they could be eaten on their own without any preparation. Later, cultivators discovered that by increasing the yield of certain plants, they could improve crop production. By creating crops that were more abundant in certain areas of the plant, farmers could make an increase in their food supply.
Vegetable seeds are not commonly eaten raw in America but can be used in other cultures’ cuisine. For example, some African countries use vegetable seeds in salads and cooked dishes to give the food an exotic flavor. Typically, however, vegetable seeds are used in soups, sauces, and pickles as a dressing or ingredient.
In order for vegetables to retain much of their nutritional value, they must be either eaten whole or broken down into their various parts. In order to eat a piece of a fruit, you must first break it into pieces, then eat the pieces entirely. The same is true for vegetables. In order to get most out of your vegetables, you must either make them into a smoothie, chop them into smaller pieces, or squeeze the juice from them.
Many people wonder why certain vegetables or fruit look green while others do not. It’s believed that because some leaves and stems of fruits or vegetables have been eaten, the nutrients are locked inside. On the other hand, some vegetables or fruit do not retain any of their nutrients, either because they are over-cooked or spoiled before they even reach the customer. Green leaves may lose a bit of color when they are cooked, but most of the nutritional value is left intact. This is also true for fruit. Fruits can be eaten raw or cooked, but they will lose some of their vitamins and nutrients before reaching the customer.