Archive for the ‘Foods and Nutrition’ Category
Purple Vegetables we Benefit Greatly
Today we dedicate a space to plant purple; they have this color for a reason and usually share many of their properties. So today we give you some reasons why you will do well to include them in your daily diet, paying close attention!
All of them are beneficial to our immune system, digestive system and boost our body absorb calcium and other minerals. In addition to the vegetables of this color are very good for reducing inflammation and for the health of our eyes. In addition, blue vegetable consumption may reduce tumor growth and limit the actions of cancer cells. Here are some of them specific characteristics they have:
- Eggplant is a vegetable that is often used to replace meat, as a substitute for protein. Eggplants also contain higher fiber content, not provide cholesterol, no fat and calorie content is very low. We must also take into account that they can be kept fresh for only five to seven days.
- Black Salsify, this is like a root which is often used in soups and salads, stands out as the eggplant to be low in fat and high fiber content.
- The purple asparagus contains plenty of vitamin C, vitamin A and folic acid. It is important to be used within four days since it spoils quickly. One suggestion is to wrap the ends of the stems in a damp paper towel. Place the asparagus wrapped in a plastic bag.
- Purple carrots, but is not well known in many places is widely consumed; it can be refrigerated for up to two weeks and still fresh. Among its benefits highlight its vitamin A and vitamin C.