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Switch to vegetarian diet with varied options of vegetables

Vegetables are plants or parts of plants that are used as food. Vegetables can be served raw or cooked as a part of main course of a meal. Vegetables supply many nutrients besides providing variety to the diet. They make food attractive by their color, texture and flavor.

Though Indian population is mostly vegetarian, the intake of vegetables has been too low in daily diet. This intake further decreases in rainy season. People tend to consume less quantity or avoid eating due to its more preparation time or due to ignorance of the importance of vegetables and may be due to unavailability in a particular place or season.  

The time today, where we are living is such an infectious that eating meat and other meat products will harm you more than doing good to you, if you still feel that meat is beneficial, china can vouch its benefits. Increasing rates of infection through bats and rats, earlier produced swine flu etc. are few examples of what meat industries have given to humans.

On the contrary, vegetables never produced any kind of harmful viruses or bacteria instead they provide antioxidants. Antioxidants fights with harmful bacteria and viruses, keeps free radicles in balance, helps to keep our skin, hair and system in healthy state. Vegetables are packed with vitamins and minerals.Try to include all vegetables in rotation for maximum nutrition benefit.

Indian scriptures always recommended vegetarian diet for overall well-being of human’s now new researches proving the same. Recent researches was ‘’comparison between vegetarian diet and meat+ fish diet on lowering the stroke’’, conducted by Tzu Chi University in Hualien published its research paper in Medical Journal of American Academy of Neurology, found the result that eating vegetarian diet reduces the risk of stroke. There are now endless journals filled with several research papers which proves some or other health benefits of eating vegetarian diet.

Diversify your vegetables intake with following options:

1.       Roots - Carrot, beet root, radish, turnip, colocasia (arvi)

2.       Tubers - Potatoes, sweet potatoes, tapioca

3.       Bulb – Onion, garlic, leeks

4.       Leaves – Cabbage, lettuce, spinach, amaranth, fenugreek leaves, coriander leaves, mint leaves

5.       Flowers – Cauliflower, neem flower, broccoli

6.       Fruits – Tomatoes, lady’s finger, pumpkin, cucumber, gourds (ash, bottle, ridge) capsicum, drum sticks, plantain

7.       Legumes (pods and seeds) – Peas, bean, broad beans, French beans, double beans, Bengal gram tender, red gram tender

8.       Stems – Plantain stem, ginger, amaranth stem, celery stem, lotus stem

9.       Seed sprout – Green gram, Bengal gram, soya bean sprouts

10.   Fungi – Mushrooms

11.   Algae - Spirulina



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