You’ll find that vitamin C is particularly abundant in green leafy veggies such as spinach, cassava leaves, sweet potato leaves, cowpea leaves, and pumpkin leaves. On the flip side, carrots are packed with vitamin A.
Some veggies also provide a decent amount of protein and carbohydrates—think peas, beans, and potatoes. Plus, dietary fiber is plentiful in vegetables, especially the leafy ones.
One thing to keep in mind is that vitamin C can be easily lost during cooking. To minimize this loss, it’s best to cook your vegetables for just a few minutes—around five to ten should do the trick. Start by boiling the water, then wash your veggies thoroughly and toss them in. After five to ten minutes, they’ll be cooked enough to retain most of their vitamin C.
Also, make sure to cover the pot while cooking to keep those precious vitamins from escaping with the steam. And don’t forget about the broth! It’s packed with vitamins that leach out during cooking, so be sure to sip on that delicious soup afterward.
Vitamins and minerals play a crucial role in our bodies, boosting our immunity against various illnesses. Minerals like iron are essential for blood production, and without blood, we simply can’t survive.
Dietary fiber is equally important for proper digestion. It helps absorb harmful toxins in the stomach that could lead to cancer and ensures regular bowel movements, effectively tackling constipation.