Fruits and vegetables provide natural components that help keep the body healthy. Variety is the key.
If not a big fan of vegetables, you probably think you can supplement them by consuming plenty of fruits. It is understandable that so crea- as almost always mentioned in the same sentence ( “eat enough fruits and vegetables”) – and as both are “plant food” healthy, it is natural to assume that they are more or less interchangeable in terms of nutrients that contribute to our body.
Actually, to some extent this is true. We can get our vitamin C from wild fruits (like strawberries or raspberries) as easily as broccoli; potassium abounds in beets and bananas. However, fruits and vegetables also offer a vast and varied amount of phytonutrients – natural plant compounds that promote good health. So get a wide range of phytonutrients is more likely if both consume fruits and vegetables.
Phytonutrients are responsible for flavor and color of fruits and vegetables. If we think of them from the point of view of its colors and flavors, rather than think of them only as a source of vitamins and minerals, then we will see how much difference there is between them.
For example, wild fruits and broccoli may appear similar in terms of their intake of vitamin C, however phytonutrients can not be more different. Wild fruits get their reddish color of a component called anthocyanin, which is most commonly found in fruits in vegetables. Instead, the isotocionato is the phytonutrient responsible for the smell of broccoli, cabbage and cauliflower, but will not find this component in fruits. Another natural pigment, lycopene, gives an intense tomato (yes, it’s a fruit!) And pink red grapes, but it will be almost impossible to find in most vegetables.
I have met many people who assume that eating fruits or vegetables is as healthy as eating fruits and vegetables. So often I avail myself of these examples to encourage them to have a diet with more variety. If these lines remind yourself, think about the obstacles in your way and how to overcome them .
It is less than the people who dislike fruit than that which renounces vegetables and is generally a matter of texture. If you do not appreciate the soft texture of ripe fruit, let ‘s try putting frozen fruit – or green – in the blender and add the puree to a milk shake or yogurt. If some fruits are too acidic for our tastes, let ‘s try the sweetest varieties of the same species. For example, tangerines are generally much sweeter than most oranges.
If we dislike the texture of cooked vegetables, raw probémoslos. If you are strong flavors that keep us from vegetables, play with seasonings such as herbs, garlic or lemon juice. We can also add some vegetables in soups, pasta sauces and stews. Another possibility is to cook al dente and add to salads. Thus, we avoid strong odors given off when hot and steaming.