Vegetables are foods that contain vitamins and minerals
that the human body
needs, although in relatively
small amounts. Vitamins and
minerals function as a physiological regulator
of the body that must always exist. Beside
of the two substances, vegetables are also rich
in fiber which is very needed by our body, although it cannot be digested, but
it can help intestinal peristalsis and digestion of food.
Vegetables are defined as part
of the common edible
plants to fulfill
nutritional needs of a person. Based on these definitions, vegetables can be divided into the leaves (spinach, cinnamon,
mustard greens, spinach, water lettuce, etc.), flowers
(turi, broccoli, or
cauliflower, etc.), fruit (eggplant, chili,
peppers, pumpkin, cucumbers, tomatoes, etc.),
young seed (young
peas, corn, beans,
peas, baby corn, etc.),
roots (beets, turnips,
carrots, radish, and
etc.), and tuber
vegetables (potatoes, onions, red onions, and
others).
Based on the color, the vegetables can be divided into dark green (kale, cinnamon,
moringa, cassava leaves, papaya leaves, etc.), light green (lettuce, celery, etc.),
and nearly colorless
(cabbage, mustard greens white, etc.).
The green color is caused by a green
pigment called chlorophyll.
Chlorophyll, which is composed of chlorophyll
a and chlorophyll b, stored in the
chloroplasts. Vegetables that dark green leaves contain more chlorophyll
b. In the
chloroplasts there are also other
pigments, namely carotene.
If more green leaf
color, higher the content of
carotenes.
Vegetables are defined as part of the common edible plants to fulfill nutritional needs of a person. Based on these definitions, vegetables can be divided into the leaves (spinach, cinnamon, mustard greens, spinach, water lettuce, etc.), flowers (turi, broccoli, or cauliflower, etc.), fruit (eggplant, chili, peppers, pumpkin, cucumbers, tomatoes, etc.), young seed (young peas, corn, beans, peas, baby corn, etc.), roots (beets, turnips, carrots, radish, and etc.), and tuber vegetables (potatoes, onions, red onions, and others).
Based on the color, the vegetables can be divided into dark green (kale, cinnamon, moringa, cassava leaves, papaya leaves, etc.), light green (lettuce, celery, etc.), and nearly colorless (cabbage, mustard greens white, etc.).
The green color is caused by a green pigment called chlorophyll. Chlorophyll, which is composed of chlorophyll a and chlorophyll b, stored in the chloroplasts. Vegetables that dark green leaves contain more chlorophyll b. In the chloroplasts there are also other pigments, namely carotene. If more green leaf color, higher the content of carotenes.
Vegetables are defined as part of the common edible plants to fulfill nutritional needs of a person. Based on these definitions, vegetables can be divided into the leaves (spinach, cinnamon, mustard greens, spinach, water lettuce, etc.), flowers (turi, broccoli, or cauliflower, etc.), fruit (eggplant, chili, peppers, pumpkin, cucumbers, tomatoes, etc.), young seed (young peas, corn, beans, peas, baby corn, etc.), roots (beets, turnips, carrots, radish, and etc.), and tuber vegetables (potatoes, onions, red onions, and others).
Based on the color, the vegetables can be divided into dark green (kale, cinnamon, moringa, cassava leaves, papaya leaves, etc.), light green (lettuce, celery, etc.), and nearly colorless (cabbage, mustard greens white, etc.).
The green color is caused by a green pigment called chlorophyll. Chlorophyll, which is composed of chlorophyll a and chlorophyll b, stored in the chloroplasts. Vegetables that dark green leaves contain more chlorophyll b. In the chloroplasts there are also other pigments, namely carotene. If more green leaf color, higher the content of carotenes.
Vitamins are found in many vegetables are vitamin C and B-complex. Some vegetables are also a good source of vitamins A, D, and E. Carotenoids (precursor of vitamin A), vitamin C, and vitamin E is a natural antioxidant, which is very useful for attacks against free radicals cause premature aging and various cancers. Minerals are abundant in vegetables are iron, zinc, manganese, calcium, and phosphorus.