Why eat veggies?

In order to live on each day we need to digest proteins, fats, vitamins, carbohydrates, minerals and water. In a normal diet the majority of carbohydrates come from grain-based sources and proteins make out from animal-based sources or legumes. Fats come from a large variety of sources including vegetables, grains, dairy, pressed oils, meat and poultry. Fruits and vegetables are an significant source of vitamins and minerals and can provide carbohydrates and fats as well, making them a well-rounded, nutrient-dense addition to any diet.

And in vegetables we can find a colorful and healthy diet we should consider. Here are the information I copied from http://www.ehow.com/how_5951943_color-diet.html

Get red.
Most red fruits and vegetables contain lycopene, a powerful antioxidant thought to fight prostate cancer and heart disease. Raspberries contain a high concentration of ellagic acid, another powerful cancer fighter. Cherries contain a compound known as anthocyanin, which was discovered to fight connective tissue disease in a 2007 study done at John Hopkins University. Fighting a cold? Add red bell peppers to your diet, an excellent source of vitamins A and C, both thought to strengthen the immune system.

Cheer for orange.
Orange and yellow vegetables and non-citrus fruits contain high levels of beta-carotene, which is converted to vitamin A in the body and helps to protect against macular degeneration and heart disease while strengthening your immune system. Add sweet potatoes, pumpkin, carrots and peaches to your diet to reap these valuable health benefits. Orange and yellow citrus fruits do not contain much beta-carotene but often have high amounts of vitamin C, a powerful immune system booster. Take advantage with oranges, tangerines and grapefruits.

Go green.
Green fruits and vegetables include two heavy hitters: the avocado, which contains more than 25 vitamins and minerals, and the kiwi fruit, an excellent source of potassium, copper and magnesium.

In addition to these two superstars, all green fruits and vegetables contain chlorophyll, which can help in the growth and repair of human tissue and act as a neutralizing agent for pollutants in our bodies. Dark green vegetables like spinach contain folate, a trace mineral that helps keep red blood cells functioning. Cucumbers, broccoli and kale are important vitamin sources, containing vitamins A and C and multiple B vitamins.

Don't fear the blues.
Researchers have found that the powerful anthocyanin pigments in blue and indigo colored fruits and vegetables (the same compound found in cherries and cranberries) help to protect against dementia, colon cancer and ovarian cancer. Blueberries are a nutritional powerhouse, providing these all important anthocyanin antioxidants as well as lots of vitamin C and manganese, needed for healthy skin and cartilage formation. Eggplants, plums and grapes are also high in valuable nutrients, including fiber and cell-repairing antioxidants.

White food: Who knew?
White foods such as bananas, potatoes, mushrooms, onions and ginger all contain anthoxanthin compounds. These compounds possess the antioxidant allicin, which helps lower cholesterol and blood pressure and reduces the risk of stomach cancer and heart disease. Bananas, mushrooms and potatoes are a good source of potassium, an electrolyte that maintains fluid concentrations throughout your body and helps your muscular system and your nervous system to function. Mushrooms are an excellent source of B vitamins, such as riboflavin, which helps to metabolize nutrients into energy in your body.


I love fish and vegetables and can live with it without pork and beef (^_^) and this post from eHow will inspire me even more to eat vegetables



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