Power of vegetables in food

Vegetables is any part of the plant that is consumed as part of a delicious meal. The vegetables are different plants that are used in the diet, either fresh or cooked. Depending on the type, the diet used the whole plant or only certain parts (roots, stems or leaves). Usually exclude other foods derived from plants such as fruits, nuts and grains, but including seeds such as legumes. Vegetables can be eaten either raw or cooked and plays an important role in the diet, since it is generally low in fat, calories and carbohydrates, but high in vitamins, minerals and fiber. Thanks to it’s high content of vitamins, minerals, pulp and low fat, has an invaluable role in the diet. Particularly important are the antioxidant vitamins A, C and E. 

The amount of vitamins and minerals varies from species to species, as well as the climate in which manages vegetable. Some contain useful amounts of protein, although generally low in fat and different ratios of vitamins like vitamin A, vitamin B6, vitamin C, provitamins, dietary minerals and carbohydrates. Vegetables contain a variety of other phytochemicals (bioactive non-nutrient plant compounds) of which some claim to have antioxidant, antibacterial, antifungal, antiviral and anticancer properties. Vegetables often contain toxins and anti-nutrients that interfere with the absorption of nutrients. It includes a-chaconine and a-solanine, enzyme inhibitors (cholinesterase, proteases, amylases and other), cyanide and cyanide precursors of oxalic acid and another. These toxins are natural defense and are used to ward off insects, predators and fungi that might attack the plants. Some beans contains phytohaemagglutinin, cassava roots and bamboo shoots contain cyanogenic glycoside. These toxins can be deactivated with adequate cooking. Green potatoes contain glycoalkaloids and should be avoided. 

Division of vegetables:

– Cabbage (cabbage, spinach, kale, chard and other)
– Root (potatoes, carrots, parsley, celery, turnip and other)
– Bulb (all types of onion)
– Floral (cauliflower, broccoli, artichokes and other)
– Fertile vegetables (tomatoes, peppers, cucumbers, squash, eggplant, green beans, peas and other) 


Botanical division vegetables;
 
Class monocotyledones:
 
– Alliaceae (onions, garlic, leeks)
– Asparagaceae (asparagus)
– Poacea (corn)

Class dicotyledones:
 
– Solanaceae, assistant (tomatoes, peppers, eggplant)
– Brassicaceae (cruciferae), cruciferous vegetables (cabbage, kale, horseradish, kale)
– Apiaceae (umbelliferae), (carrots, parsley, celery)
– Cucurbitaceae, gourde (cucumber, watermelon, cantaloupe)
– Fabaceae (leguminosae), legumes (peas, string beans, soy beans, peanuts)
– Asteraceae (compositae), aster (lettuce, chicory)
– Chenopodiaceae (chard, beets, spinach)
– Liliaceae, lilies