Eating vegetables prevent disease

Vegetables rich in color generally indicate that they are higher in vital nutrients than their pale counterparts. 

Hundreds of studies from around the world have established that diet in vegetables appears to reduce the risk of a number of diseases. It’s including heart disease and other chronic health problems.

The disease preventing effects of plant foods are partly due to antioxidant affect, specific to the photochemicals along with vitamins, minerals and enzymes in vegetables protecting cells against damage from oxidation and strengthen immune activities. It would reduce risk of heart disease, cancer and other disease. 

There are twelve vegetables known as the cruciferous vegetables are particularly powerful protectors against top three killers in the USA – cancer, heart disease and strokes.

The twelve are broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, horseradish, rutabaga turnips and watercress.

Researchers also found that eating beta-carotene rich vegetable did protect against lung cancer. The more variety vegetables people ate, the less likely they were to develop lung cancer.
Eating vegetables prevent disease