Top 4 benefits of eating vegetables on human health

Healthy food plays an important role in maintaining human health. It helps to protect and prevent several diseases that can affect our health. Consumption of vegetables is beneficial to clean up our diet. What are the top4 benefits of vegetables on human health?

Vegetables are rich in vitamins and minerals

In addition to being low in calories, vegetables also have a great advantage: that of being rich in various vitamins and minerals. This is the case with grandma recipes made mainly from vegetables to guarantee better health. In addition, vegetables are an interesting reserve of water-soluble vitamins, such as vitamin C, provitamin A, beta-carotene and even B vitamins. They are also particularly rich in potassium and also contain calcium, magnesium, iron, copper and sulphur.

Vegetables aid digestion

Legumes are an important source of fibre. Among other things, they help prevent constipation and maintain good intestinal transit. It should also be remembered that consuming a large amount of fibre is protective, as it helps to limit the risk of excess weight or certain diseases such as diabetes, cardiovascular disease or digestive cancers. Moreover, the fibre contained in vegetables is essentially made up of cellulose, which is known for its ability to accelerate intestinal transit. Vegetables are therefore important for good digestion.

Vegetables to fight against bone disease

It is not only calcium found in most dairy products that promotes bone health, but also nutrients found in vegetables such as potassium and magnesium that are likely to enhance the action of calcium on bones. These minerals are therefore just as essential as the calcium intake itself. In addition, the alkalising power of vegetables also has a protective effect on our bone mass.

Vegetables fight ageing

Vegetables help to fight against cell ageing, as they reduce the oxidation of the latter due to their high concentration of antioxidants such as vitamins E,C , beta-carotene and polyphenols. The more colourful the vegetables are, the richer they are in antioxidants.