5 Veggies and their benefits

Do you like the sour taste of a lemon? Or the bitter taste of a bitter gourd? 

Mostly, the answer would be “No”! 

That’s nothing strange! But do you know that these veggies are rich in vitamins, minerals, and fibres? They help your body function like a well-oiled machine. This World Vegetarian Day, let us understand the ‘real deal’ with veggies. But before diving in, let us know more about World Vegetarian Day. 

World Vegetarian Day

This day is celebrated around the world on October 1. Since its inception in 1977, the motto of this day has been to endorse the joy, compassion, and amazing possibilities of vegetarianism. The day seeks global attention towards the health and environmental benefits of being a vegetarian, and it also encourages people to become vegetarians. Why should we have a diet rich in veggies?

Well, fresh veggies provide you with the nutrition your body needs and play a major role in the proper functioning of the body.  

• Proteins and amino acids help in building new cells, repairing old cells, and keeping your immune system healthy. 
• Carbohydrates and fats act as reservoirs of energy and provide quick energy. 
• Vitamins and minerals take care of your body’s organ health and regulate the body processes.

Veggies and nutrition

Having said how nutrients can help in the proper functioning of our bodies, here is a list of veggies from where you can get nutrients.

Spinach:

Is there any veggie that has almost every micronutrient? Yes, spinach! This leafy vegetable is packed with carbohydrates, fibre, vitamin K, vitamin A, folate, vitamin C, and manganese. Vitamin A is known to boost your immune system, whereas all the other nutrients are necessary to help you stay healthy. 

How to eat: It can be eaten either in raw form in salads, sandwiches, smoothies or cooked like in pasta, soups, and sambar.

Carrots:

Whenever you complained about your vision, have you heard your mom say, “Eat more carrots. It is good for your eyes!” That’s right! Carrots are packed with vitamin A, which helps in improving vision, especially at night. And these are also rich in vitamin C, vitamin K, and potassium. To know about the history of the carrot, refer to our blog, The Vegetable Tales.

How to eat: This versatile veggie can be added to salads, blended in smoothies or could be added to any main course as per your choice.  

Broccoli:

Small florets, long stalks, and a few small leaves, sometimes bitter and sometimes bland in taste – that’s broccoli. Broccoli gets its healthy fame because of its low-calorie count and because it is high in micronutrients such as vitamin C, vitamin A, and vitamin K.  Got wounded? Eat broccoli for a faster recovery. Vitamin C in broccoli builds collagen in the body and helps in healing cuts and wounds faster. 

How to eat: Eat it raw, roast it, steam it or fry it. It can also be blended into soups or eaten as part of a salad. 

Green Peas:

This green-coloured, sweet and starchy veggie, peas contain high carbs and calories, along with a high amount of nutrients. Green peas are known for their high fibre content. It helps in maintaining good digestive health and keeping your stomach happy.

How to eat: Either in the form of soups (mint and peas soup), or you can add the peas to the main course like pulao, pasta, and vegetable curries. 

Beets:

Beetroots are known to have an exceptionally high nutritional value. These are rich in folic acid, fibre, manganese, and potassium. The folic acid in the beets produces and maintains new body cells, thereby keeping away health issues like anaemia. 

How to eat: These root vegetables can be boiled, fried, roasted, mashed, or pickled.

Nature has gifted us with various types of veggies so that we can enjoy different types of tastes and let our bodies get all the necessary nutrients. Let’s make the best use of it and be happy and healthy.