Certain vegetables are highly acclaimed by nutritionists for good health. This is particularly the case of shiitake mushrooms. They “are not only low calorie vegetables, but have been shown to reduce inflammation and improve immune function.“, explains Erin Kenney, registered dietitian and CEO of Nutrition Rewired. Sweet potatoes ! “sweet potatoes […] contain many nutrients that humans need for healthy health optimal“, shares Jared T. Meacham, president of the DC Metro Academy of Nutrition and Dietetics.”The antioxidants in sweet potatoes protect cells from damage and may have anticancer properties“, adds the expert.
Less known, the jicama however, has many properties. This plant is native to Central America and mainly Mexico. “Jicama is a refreshing and crunchy vegetable that is rich in prebiotic fibers. Research has shown that the type of fiber in jicama can prevent an excessive increase in blood sugar and body weight“, explains Erin Kenney. Very famous in Francethem peas are excellent allies for health! “Peas have a unique nutritional profile because they not only provide carbohydrates […]but also a significant amount of fiber and protein.“, shares Jared T. Meacham
Vegetables to have absolutely in your cupboards
The very famous kimchi Korean is beginning to appear more and more in Europe. “Kimchi, a mix of fermented Korean vegetables, has been shown to lower cholesterol levels in the body“, comments the expert. “The fermented foods help stimulate the beneficial bacteria in the intestine.” she adds. Better known in France, the beets, carrots and Brussels sprouts have virtues that should not be taken lightly. “Beets are also an excellent source of vitamin C, vitamin A, vitamin K, calcium and iron.“, explains the dietitian, Alyssa Burnison. The carrotsfor their part, participate in the production of red blood cells which bring oxygen to all the cells of the body. If it is not unanimous among children, the Brussels sprouts has a very good nutritional density. Like carrots, it is rich in beta-carotene. The latter is transformed into vitamin A when the body needs it.