Vegetables, The Basics

Vegetables provide us with fibre, minerals, vitamins, especially A, B, C, E, and K, and some protein. They also provide other substances such as bioflavonoids and enzymes, which contribute to the healthy functioning of the body.

Different vegetables have different nutrients, thus eating a wide variety is the best way to ensure a healthy intake. Most nutrients are destroyed or depleted during the cooking process, so it is best to consume vegetables raw, lightly steamed, or lightly roasted.

Consume organic locally grown vegetables that are in season. Some nutrients begin to dissipate as soon as the vegetable is picked, so the farther vegetables are transported, the more nutrients are lost. The process involved in "conventional" industrial farming also reduces the nutrient density of fruits and vegetables, as well it exposes the produce to additional chemicals and additives that can be harmful to human health. Try to consume organic as much as possible; use the Dirty Dozen and the Clean15 list if you are not able to purchase only organic produce.

The World Health Organization recommends that we consume five servings of vegetables every day. Plant foods should make up the lion share of a healthy diet.

Enjoy your fresh, locally grown, organic vegetables.