Vegetables are plants cultivated for nourishments. Vegetables have edible parts comprised of some or all of the following: seeds and bulbs, roots such as in beet, leaves of the spinach, or the flower shoots and blooms of broccoli and cauliflower. Vegetables, as we have known them to be, are green but they can also be red, purple, or yellow as in bell peppers, leafy, some with buds, with edible roots and stems and provide the nutrients that can help in bodily disorders in humans. Vegetables like any living thing need nurturing. They can deteriorate, wilt, and decay. To maintain their quality they have to be refrigerated. In this way, decay is slowed down. Deterioration and decay in vegetables is caused by microorganisms like bacteria, germs, or bugs when condition is warm and humid.

Vegetables must be handled with care.   When vegetables are not stored properly, shelf life is reduce. Overpacking those inside refrigerators will not make for proper air circulation and hot spots will develop. Ethylene buildup will hasten ripening and eventual decay of vegetables. Ethylene is the offshoot of decaying or rotting which when release speed up ripening and deterioration. When deteriorated much of their derivatives like vitamins and minerals are jeopardize. Produce which are properly chilled is less vulnerable to ethylene damage. With the damage it means moisture is lost and natural flavors are affected.

Vegetables are consumed in different ways. They could either be combined with whole foods as part of main meals or nibbled as snacks. The nutritional values found in vegetables diverge significantly. They supply modest amounts of protein and fat. But they can be big on easily digestible vitamins like vitamin B and vitamin C and vitamin A and D which is responsible for easy fat dissolution. Vegetables also have carbohydrates and minerals.

Taking tomatoes, for example; they are high in the carotenoid lycopene. Vegetables with carotenoid can lessen the dangers of cancer. Other vegetables high in carotenoids include carrots, spinach, collard greens and sweet potatoes.   Plants with four-petaled flowers like broccoli and cauliflower when taken regularly and in high doses can assist in the lessening of the danger in prostate cancer. It can also help although in less instances some cancers such as lung, colon, breast, and ovarian cancer. Plant chemicals that are found in some vegetables are good for heart health and disease prevention. Restorative powers of vegetables have been known to wipe out skin blemishes and soothe the soul. They are big in fiber, sugar, vitamins and antioxidants to assist in warding off heart disease and stroke, control blood pressure, and cholesterol. They contained natural compounds and substances that have been acknowledged ever since as vital to sustaining wellness.

Eat your fruits and vegetables as you have always been admonished way back when you were still a kids—an admonition that has been tried and proven and for good measure. Vegetables are without a doubt a significant part of a healthy diet. Its benefits are far ranging and for all persons.   Botanical fruits and natural foods like vegetables have innate nutrients people need to be healthy.

Submitted on January 16, 2014