Vegetable - multitalent for the healthy feeding

Vegetable appertains mostly to the group of the one year long plants. It tastes raw or prepared in different ways. So let's find vegetables for example in soup, salads, as a tasty supplement to the main course or also in Saucen. Gemüse is characterized by his content of mineral materials, vitamins, roughage, carbohydrates and secondary plant materials. It influences our liquid budget positively since it shows a high water content. Therefore vegetable has few calories and contributes therefore to a calorie-conscious and healthy feeding. Due to numerous studies it could be proved that vegetable can check even the origin of our present ailments of civilization clearly when it then regular and in sufficient amount on our food note stands.

Vegetable can be distinguished in wild or culture vegetables, depending on whether, whether it increases wildly or is grown by Menschenhand. With the kind of the building one subdivides vegetables into outdoor and hothouse vegetables. If it is a question of the state, one speaks of coarse vegetable and detailed vegetable. A frequently used distinction criterion at the vegetable is the part of the plant which is used for the consumption. Potatoes, carrots, radish, radishes, negro and food turnip, Red Beds, celery and scorzonera, number among the bulb and root vegetable. Onions, garlic, leek and chives number among the onion vegetable. One refers to white, green and red cabbage, cauliflower, Brussels sprouts, China cabbage, kohlrabi, savoy cabbage and broccoli as cabbage vegetable. Asparagus and rhubarb appertain to the stalk vegetable. One refers to all salad sorts as leaf vegetables, as well as spinach, parsley, artichoke and mangold. On the other hand corn, Zucchini, pumpkins, cucumbers, aubergines, tomatoes and vegetable paprika appertain to the fruit vegetable.

Vegetable should be used in like the ideal case on harvest day, there already after 24 hours of storage the nutrient content, as for example the vitamin C, drastic decreases. A reasonable alternative to the fresh vegetable can be the deep-freezing-vegetable here, however. Scientists of the Hamburg university found out in a study that at the deep-freezing-vegetable, even after four months, important nutrients were maintained in high measure. In order to destroy few vitamins if possible during the processing of the vegetable, vegetable should not be washed too long and also if possible with cold water. In addition it should not remain unnecessarily in the water. During the cooking the simple rule is valid as a matter of course: As short as possible - as long as necessary. In addition always the most careful cooked-method should be chosen, so one can often prefer the more careful steam and steam according to vegetable kind to the cooking.

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