When choosing your ingredients for a meal, it’s important to think about their nutritional value and what food is best for your body.
Kale is a tasty vegetable that can be eaten raw or lightly cooked. It contains protein, fat, carbohydrates fibre potassium calcium, iron, folate, and vitamin C, vitamin E and vitamin K.
Some studies have linked eating kale to supporting immunity; bone health; protecting against heart disease; supporting eye health, and protecting against cancer.
Carrots are root vegetables that contain protein, fat, carbohydrates, fibre, potassium, and vitamin C.
Carrots are also rich in carotenoids which are important for our eyesight. Carotenoids also help to maintain our immune system; skin health and support our mucosal membranes – which line and protect the inside of your body.
Broccoli is a vegetable that can be eaten raw and cooked. It contains protein, fat, carbohydrates, fibre, carotene, vitamin C, vitamin K.
Studies also suggest broccoli is good for heart health; eye health; hormonal balance; supports your immune system; hormonal balance; and can reduce the risk of cancer.
Asparagus is a popular vegetable that contains protein, fat, carbohydrates, fibre, potassium, carotene, folate, vitamin C, and vitamin K.
Studies have linked the consumption of asparagus to supporting gut health; easing hangovers; lowering blood pressure, and relieving inflammatory conditions.
Bell peppers can be eaten raw or cooked and come in an array of bright colours. They contain protein, fat, carbohydrates, fibre, potassium, folate and vitamin C.
But it’s important to remember that nutritional value will differ depending on the colour of the pepper.
Research shows that eating bell peppers could contribute towards lowering blood sugar; delaying age-related memory loss; reducing the likelihood of anaemia; and may reduce the risk of cataracts.
So, when you’re next preparing your meals consider adding some of the above ingredients to take advantage of all the nutritional benefits.