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It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw"). Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E, and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus. Boiling raw kale diminishes most of ...
Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins. [3] In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages.
A variety of vegetarian, and more specifically vegan, foods. Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.. Appropriately planned vegetarian diets are healthful and nutritionally adequate for all stages of the human life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. [1]
In a 100 g (3.5 oz) reference amount, raw kohlrabi supplies 27 calories, and is a rich source (20% of more of the Daily Value, DV) of vitamin C (65% DV) and a moderate source (10-19% DV) of copper and potassium, with no other micronutrients in significant amounts (table).
Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
They contain antioxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol, which may potentially have anticancer, anti-inflammatory and antifungal properties. [42] The dietary fiber in parsnips is partly of the soluble and partly the insoluble type and comprises cellulose , hemicellulose , and lignin .
It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better preserved by steaming, microwaving or stir-frying. [3]
Food from plants. A plant-based diet is a diet consisting mostly or entirely of plant-based foods. [1] [2] It encompasses a wide range of dietary patterns that contain low amounts of animal products and high amounts of fiber-rich [3] plant products such as vegetables, fruits, whole grains, legumes, nuts, seeds, herbs, and spices.