Vegetable - Nutrition

Nutrition

Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties. Some vegetables also contain fiber, important for gastrointestinal function. Vegetables contain important nutrients necessary for healthy hair and skin as well. A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a vegan.

However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine, enzyme inhibitors (of cholinesterase, protease, amylase, etc.), cyanide and cyanide precursors, oxalic acid, and more. Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Cooking and/or other processing may be necessary to eliminate or reduce them.

Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases and type 2 diabetes. These diets may also protect against some cancers and decrease bone loss. The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.