Yellow Vegetable with Health Benefits:
1) Beetroot: A very good source of iron, potassium, magnesium and fiber.
It helps in preventing heart disease and certain types of cancer. Also it is known to have anti-inflammatory properties. One teaspoon contains 0.3 mg of iron, which is one-sixth of the daily requirement for men and women respectively (R).
2) Broccoli: A rich source of vitamin C, folate, manganese and many other nutrients.
It is also a great source of fiber. One cup provides 2 grams of protein and 1 gram of carbohydrates (R).
3) Carrot: A very nutritious vegetable that helps in reducing cholesterol levels and blood pressure.
One medium carrot provides 6% of your RDA of vitamin K (R).
4) Celery: A very nutritious vegetable that helps in lowering cholesterol levels and blood pressure.
One cup provides 5% of your RDA of vitamin K (R).
5) Chard: A very nutritious vegetable that helps in lowering cholesterol levels and blood pressure.
One cup provides 4% of your RDA of vitamin K (R).
6) Cucumber: A very nutritious and low-calorie vegetable that helps in lowering cholesterol levels and blood pressure.
One cup contains 3% of your RDA of vitamin K (R).
7) Garlic: A rich source of manganese, selenium and B6.
It helps in reducing cholesterol levels and blood pressure. One clove provides 2% of your RDA of vitamin K (R).
What is the next fresh vegetable you are going to try?
The post 7 Yellow Vegetables With Powerful Health Benefits appeared first on Fuel Your Ambition.
Sources & references used in this article:
Screening of vegetables and fruits from Panama for rich sources of lutein and zeaxanthin by E Murillo, AJ Meléndez-Martínez, F Portugal – Food chemistry, 2010 – Elsevier
Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals by RH Liu – The American journal of clinical nutrition, 2003 – academic.oup.com
Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: selected literature by MAS Van Duyn, E Pivonka – Journal of the American Dietetic Association, 2000 – Elsevier
