2024-03-23 11:35:00
Amal Allam wrote Saturday, March 23, 2024 01:35 PM
The Daily Express website revealed that eating 3 specific types of vegetables can reduce the risk of cancer, lower cholesterol, lower blood pressure, and much more.
The website said that eating these three vegetables can reduce the risk of cancer, lower cholesterol, and more than that. Vegetables are undoubtedly considered the cornerstone of healthy life, as they are full of vitamins, minerals and fiber, explaining that it is known that eating more fruit Vegetables reduce the risk of heart disease, stroke and cancer and promote longevity.
But whether it’s the taste or the hefty price of some fresh options, many people fail to eat enough vegetables every day. More than 25 million British adults don’t get enough fruit and vegetables in their diet, according to a new study.
While getting the recommended daily amount is important, the vegetables you consume can make a difference too. Fortunately, Dr. Deborah Lee has revealed the three vegetables that should be in your shopping bag whether you like them or not.
The 3 most important vegetables that should be on your dining table..
Brussels sprouts
1. Brussels sprouts..
Brussels sprouts take the lead when it comes to the most hated vegetables, but the little superfood is ‘super healthy’ and, apart from its vitamin content, this controversial food is rich in antioxidants.
“These elements are important for human health because they counteract oxidative stress and thus reduce the risk of chronic diseases including high blood pressure, type 2 diabetes, heart disease and dementia,” Dr. Lee said. Moreover, sprouts can also reduce the risk of cancer.
She added that glucosinolates are substances found in cruciferous vegetables – sprouts, cauliflower, cabbage and broccoli – that give them their bitter taste. Many research studies have shown that consuming glucosinolates regularly reduces the risk of bowel cancer. Sprouts also contain a high percentage of fiber and help ensure bowel function. Health in addition to reducing cholesterol.
2. Spinach..
Another great vegetable, spinach is packed with essential minerals like iron and magnesium and vitamins like vitamin C. From being a leader in eye health to controlling inflammation, leafy greens come with a long list of health benefits.
Dr. Lee said: “Spinach contains a high percentage of nitrates, which are vital because they help control blood pressure. It contains large amounts of antioxidants that work to resist oxidative stress and lower blood pressure. It is believed that higher levels of nitrates protect against stomach cancer.” .
Spinach also contains a high percentage of fiber. Fiber helps us feel full for a longer period of time, helps control appetite and weight, ensures that food passes along the digestive system at the correct speed, supports digestive function, prevents constipation and also impairs the absorption of cholesterol. The medical expert recommended eating Two tablespoons of cooked spinach two to three times a week.
3. Eggplant..
Whether you love it or hate it, eggplant has many nutritional benefits, while containing no saturated fat or cholesterol.
It contains large amounts of anthocyanins that give their skin a dark purple color. Eating two to three servings of anthocyanins per week has been shown to reduce the risk of heart disease by 323%. Eating anthocyanins can also lower blood pressure and levels of inflammatory markers in the bloodstream. Anthocyanins may also reduce neuroinflammation in the brain.
Eggplant contains a substance called nasunin, which is one of the… Powerful antioxidants It is believed to have cancer-preventive properties in addition to lowering blood pressure, and the doctor recommended eating 80 grams as one of your five meals a day.
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