Posted on January 26, 2010.
Vegetables: Selecting, storing, and service The vegetables are usually recommended in a diet, but you need to know more about how they should be selected, stored and served. Vegetables are an important source of dietary fiber that contain no cholesterol, is low in calories, sodium and fat.
Vegetables can help prevent certain diseases like diabetes, heart disease and cancer. Spinach, green peppers and broccoli are a source of antioxidants and helps protect tissues by slowing oxidation. Carrots are rich in vitamin A, vitamin C asparagus, chicory is a source of vitamin B-6, magnesium, calcium and riboflavin.
Buy only high-quality vegetables and try to enhance their flavor and preserve their nutrients. When selecting look for vegetables with unblemished surfaces and characteristic forms. Select only the vegetables that you plan to eat in the coming days. If you keep them longer, they may lose flavor or nutrient levels.
