Nutritional Value of Vegetables in Many Types of Vegetables if Learning How to Cook Vegetables

When learning how to cook vegetables, it is important to preserve the nutritional value of vegetables. We are becoming increasingly aware that there are many important vitamins in vegetables and many important minerals in vegetables. By eating a variety depending if we are cooking vegetables to preserve nutrition, we are sustaining the health of our bodies.

It is important that we understand the nutritional value of vegetables when learning how to cook vegetables. Vegetables provide not only starches and sugar for energy but several forms of protein. Most importantly there are large amounts of vitamins such as ABCE and B2. Equally important is that there are many minerals in vegetables like calcium, phosphorus, iron, copper, manganese, sulphur and iodine. The use of many vegetables also helps to keep up the body’s normal alkaline balance, which contributes largely to health and vitality.

When learning how to cook vegetables the following will help to select the nutritional values of vegetables for your cooking to give maximum protection.

VITAMINS

• ARTICHOKES A B B2 C
• ASPARAGUS A B2
• LIMA BEANS A B B2
• STRING BEANS A B B2 C
• BEETS A B B2 C
• BEET LEAVES A B B2
• BROCCOLI A B B2 C
• BRUSSELS SPROUTS A B
• COOKED CABBAGE A B B2 C
• CARROTS A B B2 C
• CAULIFLOWER A B B2 C
• CELERY A B C
• CHICORY A C
• CHINESE CABBAGE A B B2 C
• COLLARDS A B B2 C
• YELLOW SWEET CORN A B B2
• CUCUMBERS A B B2 C
• DANDELION GREENS A B B2 C
• EGGPLANT A B B2 C
• ENDIVE A C
• ESCAROLE A B2 C
• KALE A B B2 C
• KOHLRABI B C
• LETTUCE A B B2 C
• MUSTARD GREENS A B B2 C
• OKRA A B
• COOKED ONIONS A B B2 C
• PARSLEY A B C
• PARSNIPS A B
• GREEN PEAS A B B2 C
• GREEN PEPPERS A B C
• PIMIENTOS A C
• WHITE POTATOES A B B2 C
• RADISHES A B C
• ROMAINE A B B2
• RUTABAGA A B C
• SAUERKRAUT A B C
• SPINACH A B B2 C
• HUBBARD SQUASH / BUTTERCUP/ WINTER SQUASH A B B2
• SUMMER SQUASH A B B2
• FRESH SOYBEANS A B B2
• SWEET POTATOES A B B2 C
• SWISS CHARD A B
• TOMATOES A B B2 C
• WHITE TURNIPS A B B2 C
• TURNIPS GREENS A B B2 C
• VEGETABLE MARROW A B B2
• WATERCRESS A B B2 C
• ZUCCHINI A B B2

MINERALS IN VEGETABLES

• Calcium: Turnip tops, Collards, Kale, Watercress, Cauliflower, Endive, Dried lentils, Swiss chard, Kohlrabi, Spinach, Celery, Dandelion greens


• Copper: Dried navy beans, Dried lima beans, Dried peas, Dried lentils, Turnips, Radishes, Lettuce, Cauliflower, Onions, Watercress, Asparagus, Beet greens


• Iron: Dried lima beans, Dried lentils, Dried navy beans, Turnip tops, Beet greens, Swiss chard, Dandelion greens, Watercress, Dried sweet corn, Spinach, Kale


• Manganese: Chestnuts, Dried peas, Dried lima beans, Dried navy beans, Turnip tops, Beet greens, Spinach, Beets, Okra, Sweet corn, Artichokes, String beans


• Phosphorous: Dried beans, Dried peas, Dried lentils, Dried sweet corn, Dried lima beans, Brussels sprouts, Fresh sweet corn, Broccoli, String beans

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