Healthy Vegetables?

Many take vegetables for granted without really taking into consideration what good it can do to our body. Aside from the fact that some of them look and taste unusual, we practically ignore most of them on sight.
In truth, many health experts believe that vegetables are a great day-to-day added sustenance to the human body. Different kinds of vegetables offer their own blend of nutrients that can provide us the energy we need for our daily routine, keep our body in top shape and a higher resistance from diseases as it boosts our immune system.

Health Benefits from Vegetables

The human body requires a balance of nutrients to keep it going at a normal pace – and vegetables can do just that. Here are some of the vegetables you can practically see around the common market and what it can do for you.

1. Cauliflower. This tasty vegetable is quite common in most Chinese cuisines, and is served because of its high nutritional value not to mention the added flavor it gives to the recipe. For starters, cauliflower contains minerals such as potassium, phosphorus, calcium and sodium; as well as vitamins A, C and B6. It is known to fight cancer and regulate the hormones to a normal level and a health food for those who suffer from high sugar content or diabetes.

2. Squash. Whether the winter or summer variety, the squash is well known around the world for being rich in Vitamin A; which is very good for your eyesight – though the summer variety contains more of it than its winter counterpart. Turning this into a soup would be quite delectable.

3. Carrots. The carrot is well known for containing Beta Carotene, another variation of Vitamin A known to fight and limit the growth of cancer cells in our bodies. This tasty food is quite delicious served raw with a tasty dip, boiled, juiced, or even grated in a veggie salad.

4. Green Pepper. Often served on our choices of pizza for garnishing, we usually set it aside due to its bittersweet taste. This vegetable is rich in Vitamin C and is a great antioxidant that protects our cells from free by-products that can affect our body’s metabolism.

5. Mushroom. Practically the only vegetable that can give you the much-needed Vitamin D. Mushroom helps our body absorb more calcium and magnesium for healthy teeth and stronger bones. Usually we get Vitamin D from sunlight, but if you don’t want to get sunburned by staying outside too long, try eating mushrooms instead.

6. Spinach. Popeye, a cartoon sailor is often seen munching on a can of this before clobbering the bad guys; spinach is rich in Vitamin K, same as with other dark-leafy vegetables. Vitamin K plays an integral role in blood clotting, as well as regulating the blood calcium levels to keep your bones at peak condition.

7. Lima Beans. These are a good source of Vitamin B9 or commonly known as folic acid. Folic acid is usually synthesized with diet supplements, and is required by your body to produce red blood cells, as well as improving your nervous system. This is very advisable among pregnant women due to its capabilities of increasing cell growth production and improves the development of the embryo. Best paired with vegetables like cauliflower or broccoli; best sautéed.

Preparation

Since vegetables are 100% natural, complete with vitamins and minerals for a healthy diet, they should be eaten fresh if you don’t want to lose all those precious nutrients. Fresh from the market, you should take some care in washing them clean in running water – not too much or you might get them soggy in the process.
Some vegetables can be eaten raw like carrots or asparagus, and would taste even better with a dip. Some require you to boil or even sauté with other veggies with some spices to bring out the flavor. Here is one recipe that should set your taste buds drooling:

Creamy Squash Soup
2 tbsp butter
2 tbsp sliced leeks
3 cups cubed squash
2 medium size potatoes, cubed
3 cups of chicken broth
1 cups water
1 250ml. NESTLÉ All Purpose Cream (or any cream that will suit your taste)
salt and pepper to taste

Procedure:

1. Melt butter and sauté leeks until they are nice and limp. Add the squash and potatoes and cook for around 2 minutes to let the flavor seep in
2. Pour the chicken broth and the water and bring to boil until the vegetables are tender. Then remove from heat then let it cool.
3. When cool enough to handle, transfer it over to the blender and puree until the consistency is smooth
4. Strain the mixture to remove any lumps, and simmer again in a soup pan. Add the cream and cook for a minute or two.

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