Nutrition Benefits - Vegetables
Vegies are vital for health and wellbeing. They are low in fat and they contain important nutrients like dietary fibre, vitamins, minerals and antioxidants. It is important to vary the types of vegies that you eat to ensure that you receive a wide range of these nutrients.
Health authorities recommend that adults eat at least 5 servings of vegetables every day. Research shows however, that most Australian adults eat an average of only 2 – 3 serves each day – half the amount that is recommended for good health.
Edgell makes it easy for you to include more vegetables in your everyday diet. Edgell vegetables are canned for convenience – they can be stored in the cupboard so you can always have a ready supply at hand.
Vegetables are highly nutritious and should form the basis of your everyday diet. It’s important to eat a wide variety and the right amounts of different vegetables as they contain nutrients which may protect against disease.
Dietary fibre is carbohydrate from plant foods that passes through the body undigested and benefits digestive health. The main sources of dietary fibre are cereals, fruits, vegetables and legumes.
A well-balanced vegetarian diet is nutritionally sound and may offer additional health benefits. These benefits are attributed to two factors: the absence of saturated fat from meat and a higher intake of fibre and antioxidants from foods such as fruit, vegetables, nuts, grains and legumes.
Antioxidants in food help destroy free radicals and minimise damage to our cells. Vitamin C, vitamin E, beta-carotene and selenium are just some of the nutrients which have antioxidant activity.
The Glycaemic Index differentiates the effect that carbohydrate-containing foods have on the body. It ranks foods according to how quickly or slowly they release glucose into the blood stream. Slow-release carbohydrate foods may have benefits for weight loss, sports performance energy levels and people with diabetes.
Legumes contain a type of carbohydrate known as a resistant starch which behaves in a similar way to dietary fibre. It avoids digestion and absorption in the small intestine (hence the term ‘resistant’) and moves onto the large intestine where it is broken down by fermentation. Like regular dietary fibre, resistant starch plays an important role in digestive function.