SELECTION, PREPARATION AND NUTRITIVE VALUE OF VEGETABLES

 Spinach, cauliflower, carrot, potato, tomato, bhindi, french beans and other vegetables are all known to us. Are you aware of the fact that vegetables are important for us, that they improve our eye-sight, make our skin soft and protect us from many diseases? They are the most in expensive protective foods one can buy. Get our tendency is to neglect to use them daily in our diet.

Vegetables many give variety to our diet. They make our meals more colourful, tasty and easily digestible. In spite of these benefits we consume very few vegetables. This is probably because we are not aware of the many benefits we can get from these vegetables.

The knowledge about vegetables is very important for our health. We should know which ones are best suited for us. We must also know how best to buy, store and cook them.

Vegetables are important to us as a source of essential nutrients like minerals and Vitamins. These help to keep the body healthy. Vegetables contribute variety, colour, flavour and texture to the meal and thus make it attractive. Vegetables in season are cheap and can be included in a variety of preparations in our daily diet.



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