Getting enough vegetables is important to overall health. Eating them as part of a healthy diet can help lower the risk of heart disease, cancer, and other diseases. It also helps keep you full and satisfied, which can help you eat less of the other food groups that aren’t so healthy.
Not only are fresh vegetables packed with vitamins, minerals, and fiber, but they’re also loaded with antioxidants that help keep your immune system in good shape.
Many people, however, don’t eat enough vegetables because they don’t know what to eat. If you’re struggling with how to eat healthy, eating fresh vegetables is a great place to start.
In this article, we’ll take a look at the advantages and disadvantages of fresh vegetables.
Full of Nutrition
Adding extra vegetables to your diet has certain benefits, according to the 2010 Dietary Guidelines for Americans. They are important sources of nutrients that the majority of Americans lack and can aid in the prevention of significant illnesses and disorders. At different levels, vegetables provide dietary fiber, folate, magnesium, potassium, vitamins A, C, and K, as well as other nutrients. According to the Dietary Guidelines, eating at least 2.5 cups of veggies each day lowers your chance of developing heart disease and stroke and may even stave off several types of cancer. In comparison to some canned types and veggies that have been sent from afar to your grocery store, fresh, local vegetables that are gathered at their prime and delivered right to your table will be more nutrient-dense.
Your Friend in Losing Weight
Vegetables that are raw have roughly 25 calories per cup. Fresh vegetables provide you the choice of eating them raw as a snack if you suddenly get the cravings or preparing them in your favorite stir-fry for supper, which can help you achieve your weight loss goals. You can cook fresh veggies in a variety of ways, such as roasting, sautéing, steaming, or simply eating them raw. Fill half of your plate with veggies to keep your calorie intake low and feel satisfied after a meal.
Spending or Saving?
Some fresh vegetables can cost more depending on the season and what’s available where you live. Watch food ads for discounts; some supermarkets will match competitor sales on the cheap. Avoid prepackaged fresh vegetables and only purchase fresh seasonal produce. Consider replacing a bagged salad with a head of lettuce and fresh salad fixings. This could help you save money.
Past their peak
Fresh vegetables deteriorate more quickly than canned or frozen ones. To prevent throwing out vegetables that have been sitting in your refrigerator for too long, only buy what you need. Correct vegetable storage also cuts down on waste. Green beans, broccoli, carrots, cabbage, lettuce, and spinach are some vegetables you can keep in your refrigerator. Potatoes, cucumbers, peppers, tomatoes, and winter squash should all be kept at room temperature.
How to Clean Up Your Vegetables
Bacteria that are hazardous to humans can contaminate fresh veggies. Pesticides are also used by certain conventional and organic vegetable growers to prevent destructive insects from destroying their harvests. Bacteria and pesticide residue should be removed by washing your fresh veggies, including organic types, under running water. Vegetables that aren’t bruised or spoiled should be purchased. At the grocery store and when preparing meals, keep your vegetables separate from raw meats to prevent cross-contamination of bacteria that could make you ill.