Vegetables that do not Need to be Cooked  Healthy Everyday

Vegetables that do not Need to be Cooked Healthy Everyday

A lot of people wrong in eating food. Here is a healthy meal that can be eaten while still in a raw state. Vegetables that do not need to be cooked1 Carrot

Fresh or raw carrots contain beta-carotene bioactive substances superior (excellent) which-when dikonsumsi- be converted in the body into vitamin A. Carrots are also a source of vitamins K and C, as well as the minerals potassium and fiber which is very good. Vitamin A is essential for healthy vision function, forming immune, and as an antioxidant. Vitamin C is important for the formation of collagen which is useful in wound healing and helps the absorption of iron and calcium.

Brokoli fresh / raw contains vitamins C, K, and B9 (folic acid) which is superior, as well as the source of bioactive substances (beta-carotene and lutein), several other vitamins (A, B6, B2), some minerals (manganese, potassium, molybdenum, phosphorus), the amino acid tryptophan, and fiber which is very good. Lutein is an antioxidant is a substance, whereas beta-carotene (provitamin A in addition to a) also are antioxidants.

celedry aromatic leaves contain vitamin K which is superior as well as several other vitamins (A, B9, C), some minerals (potassium, molybdenum, manganese), and an excellent fiber. Can be eaten raw or cooked, but should tdak in large quantities. Because raw celery contains psoralens, which are substances that can interfere with the immune system.

Leeks are usually used one package with celery leaves. Chives contain vitamin K and A are superior. Chives are also a source of several other vitamins (C, B9, B6) as well as manganese and iron are very good. Chives can be consumed fresh as a salad or as a cooking ingredient.

OMAT fresh / raw contains several vitamins (C, A, K) and lycopene bioactive substances are superior, as well as the source of several minerals (potassium, manganese, molybdenum), vitamin B6, vitamin B9, and the fiber is very good. Lycopene is an antioxidant is a substance that gives the red color-especially the red tomato, watermelon red, red guava, and pink grapefruit. Research has shown that consumption of tomatoes are rich in lycopene can reduce the risk of prostate cancer and cardiovascular disease (heart and blood vessel disease such as hypertension).

Tomato fresh / raw contains several vitamins (C, A, K) and lycopene bioactive substances are superior, as well as the source of several minerals (potassium, manganese, molybdenum), vitamin B6, vitamin B9, and the fiber is very good. Lycopene is an antioxidant is a substance that gives the red color-especially the red tomato, watermelon red, red guava, and pink grapefruit. Research has shown that consumption of tomatoes are rich in lycopene can reduce the risk of prostate cancer and cardiovascular disease (heart and blood vessel disease such as hypertension).

cabbage or cabbage fresh / raw contains vitamins C and K are superior, as well as vitamin B9, manganese, and fiber which is very good. Cabbage can be eaten raw or lightly cooked. To get a better effect, select the purple cabbage. Purple cabbage has antioxidant activity six times higher than the greenish white.

Garlic contains chemicals that are able to relax blood vessels and helps protect you from a heart attack. Cooking garlic reduces the amount of chemicals is important, so it is better to enjoy raw garlic.

Bet eaten preferably raw. Beet lost more than 30 percent nutritional content when cooked.

Red chili peppers contain a lot of vitamin C which will be damaged when cooked, especially at temperatures above 370 derajat.Karena vitamin C is water soluble, the red chili should be eaten raw10. Paprika Red

The content of vitamin C is broken when roasted red peppers, fried, or baked at temperatures above 370 degrees. The content of vitamin C high red peppers, and is water-soluble nutrients. So peppers should be eaten raw.

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