Various vegetables have their own unique nutritional characteristics and significant differences. How can they be combined to achieve a balanced and rich diet?
Green leafy vegetables are rich in vitamins, inorganic salts, and ample moisture, and have a delicious taste.
Although yellow vegetables (which are not necessarily all yellow) contain fewer vitamins and minerals, they are high in other nutrients, such as carrots, which are particularly rich in carotene.
Colorless vegetables, such as potatoes, pumpkins, and onions, contain more starch and protein.
Based on the nutritional characteristics of the various vegetables mentioned above, they must be reasonably combined during meals to complement each other and obtain more comprehensive nutrition.
It is perfectly fine to eat green leafy vegetables every day because they are nutritious and economical and affordable when they are in season. Grains and meat products contain less vitamin C, so pairing them with green leafy vegetables results in a more comprehensive and balanced intake of nutrients.
Colorless vegetables, such as cucumbers and eggplants, contain fewer vitamins, so it is not ideal to eat them every day. They should be paired with yellow and green leafy vegetables as well as grain-based foods to greatly increase their nutritional value.
Vegetables also contain a large amount of dietary fiber, which promotes intestinal peristalsis and facilitates bowel movements. Radishes contain many amylases, which are not destroyed when eaten raw and have a digestive-promoting effect.
Fungi are delicious and savory, making them an excellent accompaniment to meals. They also contain protein, fat, sugar, and various inorganic salts. Therefore, they can be cooked with various dishes.
Various beans other than soybeans, such as broad beans, mung beans, peas, and red beans, are also very nutritious. Their amino acid composition is close to the body's needs, and the lysine they contain is lacking in grains. Therefore, mixing various beans with grains is the most nutritious and economical way to eat them.