Sunday, October 28, 2007

In the diet of Vegetables

Vegetables are eaten in a multiplicity of ways as part of main meals and as snacks. The nutrient content of dissimilar types varies considerably. With the exclusion of pulses, vegetables provide little protein and fat. Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins together with vitamin A and vitamin D, and also contain carbohydrates and minerals and fiber. Among the nutrients vegetables may have contain antioxidants, antibacterial, antifungal, antiviral, anticarcinogenic nutrients. Also, decaying or rotting vegetables (plant matter in general) may have compact nutrients, but are often full of probiotic bacteria.

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