Vegetable consumption can prevent disease

Vegetables are important components of a healthy diet. Vegetables are protective foods as their consumption prevents many diseases. Researches suggests that vegetable could help prevent major diseases such as cardiovascular diseases and certain cancers principally of the digestive system.

It also has been known that populations with high vegetables consumption have reduced risks of cancer. Harvard University researchers found that eating five servings per day of vegetables (particular broccoli, bok choy, cauliflower and brussels sprout) is associated with a 30 percent lower risk of ischemic strokes.

In addition to obesity, heart diseases, high blood pressure and cancer, vegetable may help prevent diabetes, osteoporosis, diverticular disease and gallstones.

There are several mechanism by which these protective effects may be mediated, involving antioxidants and other micronutrients. Vegetables are rich and comparatively cheap sources of vitamin like beta-carotene, vitamin B, folic acid, vitamin C, vitamin E also mineral like from, calcium, magnesium, phosphorus and dietary fiber.

The nutritional value of leafy vegetable will improve physical and mental wellbeing and prevent the onset of diseases.
Vegetable consumption can prevent disease