Skip to content

Home
Contact

https://successadd.com/register/36090

jayantha1959 Uncategorized August 14, 2019

Share this:

X
Facebook

Like Loading...

Related

Published by jayantha1959

View all posts by jayantha1959

Published August 14, 2019

Post navigation

Previous Post Vegetables and vegetable preparation. Vegetables are plants or parts of plants that are used as foods. So broad a definition includes all fruits, nuts and cereals that, although of vegetable origin, are not commonly classed as vegetables. The term vegetable has through usage come to apply in a more narrow sense to those plants or parts of plants that are served either raw or cooked as part of the main course of a meal. Sweet corn and rice are two examples of cereals that , through usage ,are sometimes given the place of vegetables on the table. Various parts of plants are used as food and vary in their water, protein , carbohydrate, vitamin , and mineral content. The Leaf Vegetables The leaf vegetables are high in water and low in carbohydrates. They contain only small amounts of protein and little or no fat. Their chief nutritive contributions to the diet are in minerals and vitamins. Leaves, in general , are important sources of iron, vitamin A value, riboflavin, and ascorbic acid. The greener the leaf , the higher is its vitamin A value. Green leaves are also one of the better vegetable sources of calcium but most of the calcium in spinach, chard and beet greens is combined with oxalic acid in the plant and is not available for absorption from the digestive tract.

Leave a comment Cancel reply

Δ

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Comment
Reblog
Subscribe Subscribed
- jayantha
- Already have a WordPress.com account? Log in now.

%d

Design a site like this with WordPress.com