Vegetables Nutrition Facts - Health Benefits Calories in Vegetables
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Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies, though generally they contain little protein or fat but they overflow with vitamins, protein, fiber, dietary minerals and carbohydrates and are also low in calories. See below for the list of vegetables and their nutritional benefits.

Here are some of the lists of vegetables:

Asparagus Most nutritionally well-balanced vegetables in existence which cleansing the body and detoxifying kidneys
Beetroot Beetroots rich in betaine, rich in alkaline elements useful in combating acidosis
Bell Pepper Only capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation
Bottle Gourd (Lauki) Diuretic, sedative and anti bilious helpful in reducing constipation, flatulence and even piles.
Broccoli Effective than modern antibiotics against the bacteria which causes peptic ulcers
Cabbage richest vegetable when it comes to protective vitamins which also helps in weight loss
Carrot Carotene present boost immunity and prevents night blindness
Cauliflower Promotes healthy heart and reduce the risk of strokes
Celery Reduce high blood pressure and clears uric acid from painful joints so useful for Gout patients
Chickpeas Healthiest food sources of dietary fiber and helps in lowering the level of the amino acid, ‘homocysteine’ in the body. Rich source of iron so good for pregnant and anemic females
Corn Sweet corn or sugar corn helps the generation of new cells due to presence of folate
Cucumber Raw cucumber juice provide relief from digestive problems and even ulcer
Eggplant (Aubergine) Cardio-protective factors as is very low in calories. Eggplant lower total body cholesterol level,helps control blood sugar and helps regulate digestive functions
Kidney Beans (Rajma) Helps to lower the homocysteine levels in the body, thus is cardio protective. Also, rich in soluble and insoluble fiber
Lettuce Lettuce helps reducing the risk of cancer, heart disease, stroke and cataracts. Presence of carotene makes lettuce protective against cancer
Mushroom Mushroom helps fight against cancer. They are an excellent source of selenium, an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.
Okra (Bhindi) Okra traps excess cholesterol, excess bile, and certain toxin helps prevent constipation, bloating and gas.
Onion Onion is an excellent source of quercetin, a potent antioxidant, and they contain anti-allergy, antiviral and antihistamine properties. Onions also aid in cellular repair.
Peas Lutein present in green peas helps reduce the risk of age-related macular degeneration and cataract. Green peas also have low glycemic index
Potato Potato protect against colon cancer, improves insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations
Pumpkin Pumpkin contains Beta-carotene, a powerful antioxidant as well as an anti-inflammatory agent
Radish Radish has a positive effect on asthma due to its anti-inflammatory properties
Spinach Spinach helps to prevent atherosclerosis and helps fight cancer
Squash Squash is a rich source in vitamin C ,beta-carotene, folate and fiber making squash a helpful in preventing cancers, heart disease and diseases of inflammation such as arthritis and asthma
Sweet Potato Sweet potatoes are beneficial for diabetics (low glycemic index food). Sweet potatoes are good for stomach ulcers and inflamed conditions to the colon
Tomatoes Lycopene, present in tomatoesneutralize free radicals,cleanses the body thereby lowering the risk of prostate cancer
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