Vegetables and Beneficial Roles

Overview

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Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• vitamins mostly found in fruits and vegetables. Examples are the vitamins B, B12, C,
• vegetables, and some are in corms (1). They are portions of edible herbaceous plants.
• and micronutrients for body metabolic functions (2). They are requisite components
• nutrition and diet therapy, where they function (1). The leafy vegetables are rich in
• some vitamins such as vitamin B, B12, C, D, and K, and minerals such as calcium,
• by different age groups such as under 5 child (6 months to 5 years), young child
• which can be caused by microbial activity or by innate enzymes (6). There are some
• 2. Vegetables and their classes
• alkaline (6.5 and 7.5) as reported by (7). Likewise, the leafy vegetables have similar
• neutral (5.6 and 6.8). Figure 1a and b represents the pictorial view of both leafy and
• 2.1 Nutritional composition and health benefits of vegetables
• they are processed. Table 1 reveals the analyzed data of some root vegetables (1).
• Energy (kcal/100 g) 41.0 43.0 42.0 49.0 16.0 28.0 81.0
• Dietary fiber, total (g/100 g) 2.8 2.8 1.8 4.2 1.6 1.8 7.3
• Calcium (mg/100) 33.0 16.0 43.0 43.0 25.0 30.0 78.0
• Potassium (mg/100 g) 320.0 325.0 300.0 339.0 233.0 191.0 740.0
• Selenium (μg/100 g) 0.1 0.7 0.7 ND 0.6 0.7 ND
• Niacin (mg/100 g) 0.983 0.334 0.7 2.0 0.254 0.4 0.6
• Folate, total (μg/100 g) 19.0 109.0 8.0 180.0 25.0 15.0 37.0
• Table 2. They can be used or serve as nutritionally enriched food products in combating
• deficiencies, containing bioactive compounds such as omega-3-fatty acids, carotenoids,
• etc., as reported (8) during their research, and could be a good source of healthy carbohy-
• gut microbiomes, which have been reviewed in many research works. Table 3 states
• Kale 43 3.5 g 1.4 g 6.3 g 1.4 g 4.7 g
• Watercress 4 0.8 g 0.1 g 0.4 g 0g 0.2 g
• Carrot In vitro Carrot powder Antioxidant activity: a potential (9)
• Beetroot In vivo/people Beetroot juice Systolic blood pressure was lower (10)
• Carrot In vivo/rats Carrot seed extract Increase level of thyroxine (12)
• Carrot In vivo/women Carrot seed Female sexual function index (FSFI) (13, 14)
• Beetroot In vivo/people Beetroot juice Ingestion of beetroot juice increased (15)
• Carrot In vivo/people/ Carrot and its Dietary carrot intake is associated (16, 17)
• Parsley In vivo/mice Polyphenolic Decreased depressive behavior (18)
• Parsley In vivo/rats Parsley seed Total cholesterol, triglycerides, and (20)
• Radish In vivo/people Radish, root Increased calcium oxalate excretion in (21)
• Celery In vivo/mice Fermented celery Increased relative abundance of (23)
• Celery In vivo/people Celery seed extract Systolic blood pressure decreased by (26)
• 11 mmHg on average.
• 8 mmHg on average
• 2.2 Application of vegetables
• 2.3 Vegetables and their lifespan conditions
• of their nature, which leads to spoilage and nutrient leaching or decomposition (29).
• These storage conditions expand their shelf life as state in Table 4 from studies car-

Methods (brief)

• during digestion. Some examples are dark leafy vegetables (spinach, kale, arugula,
• Simon P, Goldman IL. Vegetables of dietary fiber. Food Hydrocolloids.

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

Wiki pages this source may touch

• Mixed Meals / Prepared Foods
• Lead
• Aluminum

Verification notes

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Update history

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