What is the name of salad which includes all vegetablescapsicum cabbage cauliflower brocolli
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Vegetables provide energy, vitamins, minerals and fibre and there is growing evidence of additional health benefits from a range of phytonutrients.
Some vegetables contain higher levels of carbohydrate and are often called starchy vegetables. These are usually roots and tubers (see vegetable classifications) such as potatoes, yams, kumara, taro and sweet corn. The starchy vegetables are higher in energy (kilojoules) because of their carbohydrate content.
Other vegetables are classified as non-starchy. Non-starchy vegetables tend to have a higher water content, and are lower in energy but often richer in vitamins and minerals.
Aim to make half your dinner vegetables and choose a range of different coloured vegetables. About one-quarter of the plate should be starchy foods for energy.
Phytonutrients
These are naturally occurring plant compounds. There are thousands of these different phytonutrients in vegetables, usually in small amounts. Plants produce them for their own protection from insects or bacteria, as pigments for photosynthesis (energy production) and flavour. They are often responsible for the bright colours of fruits and vegetables, and research is showing that these compounds may help reduce the risk of disease and promote health. Examples of phytonutrients are lycopene in tomatoes, beta-carotene in carrots and glucosinolates in broccoli.
There is no single magic phytonutrient that can be isolated and turned into a daily tablet! The most protective effect comes from eating a wide variety of phytonutrients as they occur naturally in plant foods.
Phytonutrients may work in lots of different ways to protect against disease and promote health. Modes of action that are being investigated include anti-inflammatory activity, boosting the body’s antioxidant defences, modulating gut microflora, lowering cholesterol, fighting bacteria and supporting the body’s immunity.
Some vegetables contain higher levels of carbohydrate and are often called starchy vegetables. These are usually roots and tubers (see vegetable classifications) such as potatoes, yams, kumara, taro and sweet corn. The starchy vegetables are higher in energy (kilojoules) because of their carbohydrate content.
Other vegetables are classified as non-starchy. Non-starchy vegetables tend to have a higher water content, and are lower in energy but often richer in vitamins and minerals.
Aim to make half your dinner vegetables and choose a range of different coloured vegetables. About one-quarter of the plate should be starchy foods for energy.
Phytonutrients
These are naturally occurring plant compounds. There are thousands of these different phytonutrients in vegetables, usually in small amounts. Plants produce them for their own protection from insects or bacteria, as pigments for photosynthesis (energy production) and flavour. They are often responsible for the bright colours of fruits and vegetables, and research is showing that these compounds may help reduce the risk of disease and promote health. Examples of phytonutrients are lycopene in tomatoes, beta-carotene in carrots and glucosinolates in broccoli.
There is no single magic phytonutrient that can be isolated and turned into a daily tablet! The most protective effect comes from eating a wide variety of phytonutrients as they occur naturally in plant foods.
Phytonutrients may work in lots of different ways to protect against disease and promote health. Modes of action that are being investigated include anti-inflammatory activity, boosting the body’s antioxidant defences, modulating gut microflora, lowering cholesterol, fighting bacteria and supporting the body’s immunity.
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