Journal of Nutraceuticals and Food Science

Vegetables as Protective Food

Vegetables are horticultural crops that include parts (roots, stalks, flowers, fruits, leaves, and so on) that may be eaten whole or in parts, cooked or uncooked. In terms of bioactive nutrient molecules such dietary fiber, vitamins, and minerals, as well as non-nutritive phytochemicals, vegetables are essential for human nutrition (phenolic compounds, flavonoids, bioactive peptides, etc.). Chronic illnesses such as cardiovascular disease, diabetes, some malignancies, and obesity are all reduced by these nutritional and non-nutrient molecules [1].

Author(s):

Anil Kumar*

Abstract | Full-Text | PDF

Share this