Vegetable nutrition facts

Healing properties of vegetables categorized by color

Vegetable nutrition facts shows us how each individual vegetable contains its own unique set of vitamins, minerals, antioxidants, and other important nutrients.

In general nutritional terms vegetables are generally more minerals rich with less sugar content than fruits.

It becomes quite hard to remember all these specific details so one way to simplify and understand the healing properties of these vegetables are by designing your drinks and meals around their colors.

Vegetable nutrition facts indicates that vegetables of similar colors contain similar nutritional benefits. Below we have categorized vegetables in their main color groups of -

Green
Yellow and orange
Red and pink
White and brown
Purple and blue.

Technically, a vegetable refers to a plant grown for the consumption of any edible fleshy part of the food that can consists of the following parts:

the flowers like broccoli and cauliflower
fruits like pumpkins and tomatoes
leafs like spinach and dark green lettuce
stalks like celery
tubers like potatoes
roots like carrots and beets
bulbs like garlic and onion
and seeds like beans and peas.

Benefits of juicing vegetables

It is important to understand that half the nutrients in your vegetables are destroyed before they reach your plate.

Every process those vegetables go through takes it toll whether it be boiling, baking, frying or freezing.

One of the biggest benefits of juicing vegetables is that the juices concentrate the energy of the enzymes, minerals, vitamins and phytonutrients available within the vegetables.

Did you know?

It is believed that fresh, organic fruits and vegetables are the best ant-cancer foods.

When these foods are taken in their raw form as part of a juice diet it can form a central part of an alternative approach to cancer cures for cancer patients.

To view the vegetable nutrition facts for individual vegetables, you may want to visit the vegetable nutrition pages by clicking on the links below.

Green vegetables

There would be no life on earth, as we know it without green leaves.

Vegetable nutrition facts have identified green vegetables as important sources of potent phytochemicals that can have a major impact on your health.

Photochemicals are semi-essential nutrients that are not stored in your body.

It is therefore best to consume it on a regular basis as part of your juicing recipes.

One of the most important phytochemicals in green vegetables that have many proven health benefits is chlorophyll. Green leaved vegetables is dedicated to maximum possible chlorophyll production,

To view the vegetable nutrition facts and their associated health benefits you can visit the links listed below.

The health benefits of celery includes the fact that it is a great source of potassium, which makes celery juice a perfect post exercise drink to replace lost electrolytes.

Cucumber nutrition includes special bioflavanoids which stop cancer-causing hormones from binding to your cells.

Some of the other vegetables in this color category are:

Avocados
Broccoli
Brussels Sprouts
Green Cabbage
Green Onions
Green Peppers
Leeks

Vegetable nutrition facts indicate that green leafy vegetables have numerous health benefits.

The health benefits of kale reveals why this is considered to be such a powerful healing food.

Spinach juice provides you with one of the best ways to consume one of the best cancer fighting foods available to us.

Some more green leafy vegetables in this color category are

Collard greens
Mustard greens
Swiss chard
Watercress

When you select these leafy vegetables for juicing they should be vivid in their green color, moist, and crisp. Avoid those with tiny holes in the leaves, as that is an indication of insect damage.

When selecting green vegetables like broccoli make sure that it does not have any strong unpleasant odors. The florets should also be tightly closed and uniform in their color.

Orange / yellow vegetables

Orange and yellow vegetables are especially good sources of antioxidants such as vitamin C. Vitamin C's most important benefit is probably its role as a powerful water-soluble antioxidant. In this role it protects the health and integrity of our cells by preventing oxygen-based damage and by detoxifying pollutants in the blood.

Orange and yellow vegetables are rich in bioflavonoids that act as potent antioxidants that can bind to toxic metals and escort them out of your body.

Beta-carotene, an essential nutrient that our body converts to Vitamin A, is one of the main carrot juice benefits).

Beta-carotene is famous for its ability to fight many cancers, improve your eyesight and your lung health.

When you select yellow vegetables like carrots make sure that they are a healthy dark orange color and not a pale yellow. The darker the orange color, the more beta-carotene is present.

Other vegetables in this category are yellow peppers and sweet potatoes.

Red and pink vegetables

Some red vegetables are good sources of phytochemicals such as lycopene which is a powerful antioxidant with ant-cancer properties found in tomato nutrition.

Is a tomato a fruit or a vegetable?

To answer this you should ask the whether it has seed. If the answer is yes, then in botanical terms you have a fruit. Fruit is defined as the fleshy ovary of a plant, which encloses the seeds.

This means that technically (botanically) speaking a tomato is a fruit.

The benefits of beet juice is that it is a strong blood builder and blood purifier. This is due to the fact that beets optimize the utilization of your oxygen stimulating red blood cells.

The health benefits of cayenne pepper include its pain-reducing effects, its cardiovascular benefits, ability to help prevent ulcers and its effectiveness in opening congested nasal passages.

Another vegetables in this category that we will be analyzing in future are radishes.

White and brown color vegetables

The white color in this group is a sign that it has less of the beneficial carotenes and chlorophyll.

Some of the vegetables in this category are:

Cauliflower
Garlic
Ginger
Jerusalem Artichokes
Onions
Turnips
Potatoes

Purple /blue vegetables

Vegetable nutrition facts of the blue and purple category vegetables indicates that it is a good sources of phytochemicals such as anthocyanins and that they contain some important phenolic compounds.

The health benefits of asparagus become apparent when you review its nutritional analysis if based on nutrient density.

Some of the other vegetables in this color category include:

Purple Cabbage
Purple Endives
Purple Egg plant

Storing vegetables

You should store vegetables in the vegetable drawer of your refrigerator with the exception of potatoes, onions, and garlic, which should rather be stored in ventilated containers that are kept separately in a cool dark place.

Generally you should try to store your vegetables separated from your fruits. The reason for this is that fruits give off ethylene gas as they ripen.

This may cause the vegetables that is stored in close proximity to them to decay more rapidly

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