This orange color stuff is widely consumed as a part of salad or famous as delicious “Gajar ka Halwa” in Indian kitchen. A rich source of beta-carotene, which gets converted into vitamin A, carrots aid in improving your vision and imparts youthful appearance. Antioxidant effect of carrot protects against cancer and promotes anti-ageing effect.
Researchers from the University of Newcastle have found a carrot compound that helps in reducing cancer risk in rat. According to researchers, falcarinol, a natural pesticide from carrot, prevent a development of cancer. Cancer preventing role of falcarinol is attributed to the stimulation of cancer-fighting mechanism in the body.
Radish, a root vegetable, is rich in antioxidant that helps in scavenging harmful free radicals. High-fiber content of radish keeps a glycemic index at low and help to keep blood sugar in check in diabetes.
Here is another reason to eat a radish as Indian researchers have spotted out its cancer preventing property. A respective study was published in Journal Plant Foods for Human Nutrition in 2010. Presence of compound called Isothiocyanates in radish induces apoptosis means a process of killing cancer cells.
A common vegetable consumed worldwide is a powerhouse of vitamins and minerals. Usefulness of spinach ranges from maintaining bone health to prevention of intestinal cancer.
Iron from spinach is an excellent remedy for curing iron deficiency symptoms from a body.
Beside rich in iron spinach is good in nitrate content. Spinach has a significant impact on boosting muscle strength according to result of new study published in The Journal of Physiology. Nitrate from green leafy vegetables, especially from spinach, was found to associate with greater muscle strength in experimental mice.
These little marvels are enriched with lots of healthy constituents. According to review published in The British Journal of Nutrition, consumption of peas is associated with many health benefits. Fibre from peas improves intestinal function and digestive health. Pea’s protein when breakdown gets converted into compounds having potential antioxidant effect and peptides with angiotensin- 1 converting enzyme inhibitor activity, which maintains heart health. As well as playing an important role in prevention of vitamin deficiencies related diseases, phytochemicals from peas have strong antioxidant and cancer preventing properties.
Low in calories and high in fiber makes peas as an ideal constituent of a weight loss diet plan.
Edamame, also called by soyabean or green beans, is rich in proteins. Low in fat and calories but high in protein, fiber and other micronutrients make it another important constituent of weight loss diet after peas. Polyunsaturated fat from soyabean reduces inflammation and lower the risk of heart diseases. Antioxidants help in mopping up free radicals and building stronger immunity, which aids in warding-off diseases and reduces age-related illness. Phytoestrogen from edamame may shield your body from cancer development.
Fenugreek, commonly known as methi, is enriched source of protein, fibre, vitamin C, potassium and iron. Mounting research has shown that it helps to reduce low-density lipoprotein, a bad cholesterol and subsequently heart-disease risk. Fibre from fenugreek helps to maintain gastrointestinal health and reduce a risk of colon cancer.
Aim to eat maximum of these winter vegetables and enjoy the journey of health and fitness.