What is the green vegetable _ more about the benefits of eating green vegetables!
Green vegetables refers to the principles of sustainable development, in a good growth environment premise, according to a specific quality standard system of production, and by the special door certification organization, to allow safe use of pollution-free green food logo, high quality, nutritious The general name for vegetables. Among them, cruciferous plants , rhizome vegetables, seaweed plants have certain anti-cancer effects.
Green food needs to meet several standards
Standard 1: The product or product raw material must meet the green food ecological environment quality standards.
Standard 2: Products must comply with green food and hygiene standards.
Standard 3: The product packaging must comply with the national food labeling standard.
Standard 4: Meets the specific packaging, decoration and labeling requirements for green food.
More and more people like to eat green vegetables, and it is a zero-pollution, zero-pollution natural green vegetable. So what good is it for us? Let me introduce it to you.
Benefit 1: Fiber is good for the human body
The fiber in vegetables can not be absorbed by the human stomach, but it will absorb a lot of water to increase the softness of the stool and benefit bowel movements. Eat more fiber can promote the body's metabolic function, to achieve the purpose of weight control.
Benefit 2: The best source of vitamins
Vegetables are rich in vitamins, of which vitamin C and vitamin A are the most important, but vitamin C is lost in cooking. The darker or darker the color of the vegetables, the more vitamin A and vitamin C are. In addition, some vegetables are rich in alkaline minerals such as potassium, calcium, sodium and iron, which not only stabilizes the pH value in the blood, but also is an important source of nutrients needed for children to grow.
Benefit 3: Increase satiety
The fiber quality in vegetables increases chewing, increases satiety, and reduces food intake, which in turn reduces caloric intake.
Benefit 4: Intestines and stomach, adjust physical fitness
The fiber in vegetables can effectively promote the peristalsis of the intestines and stomach, so it can reduce the time of food staying in the intestines, reduce the absorption of nutrients, and assist in the discharge of wastes that are not beneficial to the human body.
Benefit 5: Control weight, healthy life
Compared with tomatoes, radishes, melons and other vegetables, green vegetables have higher dietary fiber content. Eating green vegetables cooked in half a catty and less oil in a meal can effectively increase satiety and delay the emptying speed of food in the stomach. Control the amount of food. The diet of the dieter must include a large number of green leafy vegetables, which can reduce the staple food and reduce fat while avoiding hunger and ensure that the weight loss process is sustainable.
Green vegetables refers to the principles of sustainable development, in a good growth environment premise, according to a specific quality standard system of production, and by the special door certification organization, to allow safe use of pollution-free green food logo, high quality, nutritious The general name for vegetables. Among them, cruciferous plants , rhizome vegetables, seaweed plants have certain anti-cancer effects.
Green food needs to meet several standards
Standard 1: The product or product raw material must meet the green food ecological environment quality standards.
Standard 2: Products must comply with green food and hygiene standards.
Standard 3: The product packaging must comply with the national food labeling standard.
Standard 4: Meets the specific packaging, decoration and labeling requirements for green food.
More and more people like to eat green vegetables, and it is a zero-pollution, zero-pollution natural green vegetable. So what good is it for us? Let me introduce it to you.
Benefit 1: Fiber is good for the human body
The fiber in vegetables can not be absorbed by the human stomach, but it will absorb a lot of water to increase the softness of the stool and benefit bowel movements. Eat more fiber can promote the body's metabolic function, to achieve the purpose of weight control.
Benefit 2: The best source of vitamins
Vegetables are rich in vitamins, of which vitamin C and vitamin A are the most important, but vitamin C is lost in cooking. The darker or darker the color of the vegetables, the more vitamin A and vitamin C are. In addition, some vegetables are rich in alkaline minerals such as potassium, calcium, sodium and iron, which not only stabilizes the pH value in the blood, but also is an important source of nutrients needed for children to grow.
Benefit 3: Increase satiety
The fiber quality in vegetables increases chewing, increases satiety, and reduces food intake, which in turn reduces caloric intake.
Benefit 4: Intestines and stomach, adjust physical fitness
The fiber in vegetables can effectively promote the peristalsis of the intestines and stomach, so it can reduce the time of food staying in the intestines, reduce the absorption of nutrients, and assist in the discharge of wastes that are not beneficial to the human body.
Benefit 5: Control weight, healthy life
Compared with tomatoes, radishes, melons and other vegetables, green vegetables have higher dietary fiber content. Eating green vegetables cooked in half a catty and less oil in a meal can effectively increase satiety and delay the emptying speed of food in the stomach. Control the amount of food. The diet of the dieter must include a large number of green leafy vegetables, which can reduce the staple food and reduce fat while avoiding hunger and ensure that the weight loss process is sustainable.
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