Bean Vegetables Benefits

Beans is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed.

The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Thus the word "green beans" means "green" in the sense of unripe (many are in fact not green in color), as the beans inside the pods of green beans are too small to comprise a significant part of the cooked fruit.(wikipedia)

Beans have a fairly complete nutritional content (protein, carbohydrates, vitamins, crude fiber and minerals), also contain other substances are efficacious drugs for various diseases. Various aspects of the benefits of bean pods, bean varieties, cultivation techniques, harvesting and postharvest handling, and analysis of agricultural business, presented in this book.

Beans, including plants that have roots growing in a dikotil and thus need to rack or a pole while cultivate them. But apparently there are also types of bean plants that grow upright.
Well, so popular, pea beans fall into the category of vegetables that can be used as an edible vegetable, start fruit, seeds, and leaves.

BEANS BENEFITS and NUTRITION CONTENT

You are like the bean, of course nothing to lose. This vegetable is rich in protein and vitamins that can help menurunkankolesterol, prevent cancer, stabilize blood

pressure and to control insulin and blood sugar. Match consumed by those who develop diabetes or hypertension. Not only that, fiber and enzymes contained in the beans also said to help regulate the digestive function so as to prevent hemorrhoid and lose weight.

In a 100 gram weight nutritional content of beans there are, among others: 2.4 grams protein, 0.2 grams fat, 7.7 grams carbohydrates, calcium, iron 6.5 mg and 1.1 mg.

Rework and STORING
Bean

Although it does not generate the amount of protein and high calories, beans are included in the types of legumes that have a sweet taste. Fresh green color that is bold when it was served. In addition to that consumed in the form of cooked peas, the leaf was also nice to have fresh vegetables and cooked as a vegetable, would select young leaves and leaf buds take. If you paid attention in the market we can find two kinds of beans on offer type.

Green Beans

Beans, average, canned, sugarfree

Nutritional value per 100 g (3.5 oz)
Energy	334 kJ (80 kcal)
Carbohydrates	10.5 g
Fat	0.5 g
Protein	9.6 g
Percentages are relative to US recommendations for adults.

Chickpea mini-called baby green beans with bean-size measure was not unusual. Forms and apparently also not different from ordinary beans. It's just a smaller size is picked while still very young. So in fact the same as a mini bean common bean. Although the young are harvested, beans taste very nice mini: more crispy and sweet. suitable for a steak salad or a friend. How to cultivate beans? Before cooking should be weeded by removing both ends. Rinse, then cut into wedges and green beans ready to be processed according to taste.

There are remaining beans? Do not store in high humidity or temperature will be easily damaged. To determine whether or not fresh green beans you can break the tip of beans. Juka easily be broken means beans in a fresh condition.

Cucumber Nutrient benefits for Health

The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.(Cucumber).

Cucumbers, scientifically known as Cucumis sativus, are grown to either be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. They are cylindrical in shape and commonly range in length from about six to nine inches, although they can smaller or much larger. Their skin, which ranges in color from green to white, may either be smoothed or ridged depending upon the variety. Inside a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time, as well as numerous edible fleshy seeds. Some varieties, which are grown in greenhouses, are seedless, have thinner skins and are longer in length, usually between 12 and 20 inches. These varieties are often referred to as "burpless" cucumbers since people find them easier to digest than the other varieties of cucumbers.
Cucumbers that are cultivated to make pickles are oftentimes much smaller than slicing cucumbers. Gherkins are one variety of cucumbers cultivated for this purpose.

Cucumber

Cucumbers, slices, with peel 1.00 cup 104.00 grams 13.52 calories
Nutrient	Amount	DV (%)	Nutrient Density	World's Healthiest Foods Rating
vitamin C	5.51 mg	9.2	12.2	very good
molybdenum	5.20 mcg	6.9	9.2	very good
vitamin A	223.60 IU	4.5	6.0	good
potassium	149.76 mg	4.3	5.7	good
manganese	0.08 mg	4.0	5.3	good
folate	13.52 mcg	3.4	4.5	good
dietary fiber	0.83 g	3.3	4.4	good
tryptophan	0.01 g	3.1	4.2	good
magnesium	11.44 mg	2.9	3.8	good

NUTRITION INFORMATION

Amounts per 1/2 cup slices (52g) read it on nutritiondata.com

 

 

Cucumber Health Benefits from whfoods.com

The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers'hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.

A Radiant Complexion

The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating—a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

An Easy Way to Increase Your Consumption of Both Fiber and Water

Trying to get adequate dietary fiber on a daily basis is a challenge for many Americans. Adding a crunchy cool cucumber to your salads is an especially good way to increase your fiber intake because cucumber comes naturally prepackaged with the extra fluid you need when consuming more fiber. Plus, you get the added bonus of vitamin C, silica, potassium and magnesium.

High Blood Pressure? Cucumber Can Help You Cool Down

When people who participated in the DASH (Dietary Approaches to Stop Hypertension) Study added foods high in potassium, magnesium and fiber, their blood pressure dropped to healthier levels. Those people in the study who ate a diet rich in these compounds in addition to the other foods on this diet (low fat dairy foods, seafood, lean meat and poultry) lowered their blood pressure by 5.5 points (systolic) over 3.0 points (diastolic).

You can still search  lot of information about this vegetables benefits on internet, just try to make your cucumber remind for it's benefit for health.

Brassica Oleracea Benefits for Health

Brassica oleracea, or Wild Cabbage, is a species of Brassica native to coastal southern and western Europe, where its tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel, (wikipedia Brassica oleracea).

This is a group of plants belonging to the Mustard family, Cruciferae. It includes vegetables that are commonly grown and known as Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, Kohlrabi, Mustard, Rape, Rutabaga and Turnip. Many can be grown for their ornamental leaves.

All fruits and vegetables are valuable sources of foods that fight disease. They are naturally low in fat, cholesterol, sodium and calories, but rich in potassium, fiber, folic acid, beta-carotene and vitamins C and K. In fact, it is estimated that cancer rates 20 percent would decrease if Canadians are five to 10 servings of fruits and vegetables every day eating. And it is the brassica family that the highest levels of disease-fighting substances per serving contains.
The brassica family of vegetables that broccoli, cabbage, kale, cauliflower and Brussels sprouts, is a of your most powerful weapons in warding off many common diseases such as cancer, heart disease, diabetes and hypertension.

Brassica Oleracea

Brassica Benefits for health :

• Preventing heart disease
  Vitamin E, beta-carotene, and vitamin C on the greens very well to prevent cholesterol and heart disease. These three substances are very useful to prevent oxidation of LDL cholesterol. Mustard also contains niacin which serves to minimize ateroskerosis process and ultimately reduce the likelihood of heart attacks.
• Prevents anemia
  Folic acid functions in the process is key to the formation of nucleoprotein synthesis and grain production of normal red blood in the bone marrow.
• Preventing osteoporosis
  From k viatamin content in Indian mustard can regulate bone protein and calcium in the bones.
• Keeping the cornea to keep it healthy
  With the existence of vitamin A makes will be issued keratin epithelial cells, ie proteins that are insoluble in water and not mucus.
• Healing the wounds and body resistance against infections and stress
  Because it contains Vitamin C in cabbage is almost equivalent to oranges. Consumption of 1 cup mustard greens enough to meet 59 percent of the body's need for vitamin C per day.
• Preventing diabetes militus
  Calcium is one of the most important minerals needed by the body that can lower cholesterol and blood sugar.
• Can protect the skin.
  The content of vitamin E on the greens can serve as a major antioxidant in cells. The George Mateljan Foundation (2006) classifies the mustard in the category of excellence as a source of vitamin E. Average requirement of vitamin E to reach 10-12 mg / day.
• Kinds of cancer deterrent
  Presence of indole and isothiocyanates serves to reduce the potential for cancer because of the ability of the two components that regulate the functioning of enzymes to detoxify the liver. From some of the results of epidemiological studies, Park and Pezzuto (2002) reported that consumption of vegetables from the Brassica genus (including cabbage) may reduce the risk of various cancers, namely breast, prostate, kidneys, colon, bladder, and lung cancer, prevent cancer bladder.
  While sulforan which of the publication in the Journal of Nutrition in 2004 showed that a lot sulforafan content contained in Brassica group is very effective in preventing breast cancer cell growth.
• Preventing mumps
  goitrogen can inhibit thyroid function. cause goiter goiter

However, please note that oxalate has a disruption of the kidneys should avoid excessive consumption of mustard greens. 

When you cooking this vegetables you better clean it up first with clean water then you can cut it, not cut it then you wash it withclean water. If you do with the second way, you can lost the nutrient of those vegetables, because  Brassica Oleracea have a lot of benefits for health.

Broccoli Nutrients

Broccoli (from the Italian plural of broccolo, referring to "the flowering top of a cabbage") is a plant of the mustard/cabbage family Brassicaceae (formerly Cruciferae). It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Many varieties of broccoli are perennial. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

Broccoli has a wonderful fiber that is able to function as a detoxification in our body that excess oil  cholesterol. Broccoli contains several different compounds called isothiocynates, whose function is to make nyegah cancer. One of indole-3-carbinol, may prevent the cells - the cells of breast cancer, well it's important for womankind consumed broccoli. 6-year study in the Netherlands found that eating broccoli can prevent colon cancer and rectal cancer (rectum), especially in women. Broccoli also contains lutein, which can prevent loss of vision due to macular degeneration of old age. Do not dispose of lho broccoli stems, thinly sliced for salads or stir-fry mixture. Serve the broccoli in the form of nuggets, soup or fried (fried with butter) must be really delicious.

Broccoli, raw (edible parts), 100 g

Nutritional value per 100 g (3.5 oz)
Energy	141 kJ (34 kcal)
Carbohydrates	6.64 g
Sugars	1.7 g
Dietary fiber	2.6 g
Fat	0.37 g
Protein	2.82 g
Water	89.30 g
Vitamin A equiv.	31 μg (3%)
- beta-carotene	361 μg (3%)
- lutein and zeaxanthin	1121 μg
Thiamine (Vit. B1)	0.071 mg (5%)
Riboflavin (Vit. B2)	0.117 mg (8%)
Niacin (Vit. B3)	0.639 mg (4%)
Pantothenic acid (B5)	0.573 mg (11%)
Vitamin B6	0.175 mg (13%)
Folate (Vit. B9)	63 μg (16%)
Vitamin C	89.2 mg (149%)
Calcium	47 mg (5%)
Iron	0.73 mg (6%)
Magnesium	21 mg (6%)
Phosphorus	66 mg (9%)
Potassium	316 mg (7%)
Zinc	0.41 mg (4%)

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

So, insert your broccoli on your cook

Tomatoes Nutrient

Tomatoes Nutrient Content

from : http://en.wikipedia.org/wiki/Tomatoes

Red tomatoes, raw

Nutritional value per 100 g (3.5 oz)
Energy	75 kJ (18 kcal)
Carbohydrates	4 g
Sugars	2.6 g
Dietary fiber	1 g
Fat	0.2 g
Protein	1 g
Water	95 g
Vitamin C	13 mg (22%)

Many varieties of tomatoes, such as large-sized tomato fruit, tomato vegetable with smaller size and cherry tomatoes are just of a marble. Apapun jenisnya, tomat mengandung unsur gizi yang hamper sama, yakni kaya akan vitamin A, vitamin C, mineral, serat dan zat fitonutrien. Whatever the type, tomatoes contain almost the same nutritional elements, ie rich in vitamin A, vitamin C, minerals, fiber and phytonutrients substances.

Prevent blood clots
Benefits of tomatoes is already in rigorous long time, such as research DR. John Cook Bennett from Wiloughby University, Ohio, conducted in November 1834. The research shows tomatoes can treat gastrointestinal disturbance, diarrhea, restore liver function and gall attacks. Other researchers from the Rowett Research Institute in Aberdeen, Scotland, found the gel covering the yellow tomato seeds can prevent clotting and blood clots causing strokes and heart disease. Tomatoes are also able to restore impotency and increase the number of sperm and increase the agility of movement.

Antioxidant Rich
Another feature is the height of tomato lycopene. In addition to providing the red color in tomatoes, lycopene proved effective as antioxidants. Lycopene can also reduce the risk of cancer, particularly prostate cancer, stomach, throat and colon. The content of chlorogenic acid and p-kumarat acid in tomatoes can weaken the cancer-causing nitrosamines substances. Vitamin A is contained in tomatoes is very good for eye health.
Tomatoes are also widely used in the beauty industry, a lot of masks and anti-aging pill is made from tomatoes. Not without reason, pigment lycopene was shown to be effective as an antioxidant. Other substances such as tomatoes tomatin in nature as antiinflammatory, that can heal wounds and acne. If you have a fever, tomato also has antipyretic properties alias lowering fever. While high fiber in tomatoes could overcome digestive disturbance such as constipation and hemorrhoids.

Better cooked
Consuming tomatoes should be cooked first. As revealed from the study of world food agency FAO-WHO. The results of this institution shows if lycopene is not damaged and the amount is not much change during heating. Even the lycopene content increases 10-fold when the tomatoes are processed into pasta sauce or tomato.
Lycopene is part of the fat-soluble carotenoids, but lycopene is soluble in fat can be difficult in the absorption by the body. Therefore, the recommended way to process tomatoes in boiled or steamed. Eat a tomato should select organic. Organic tomatoes are healthier because it is free from chemical residues, both of fertilizers and pesticides. Tomatoes from the organic results were also higher content of calcium, about 23 mg compared unorganik tomatoes contain only 5 mg of calcium.I believe you will considered to consume tomatoes after know the tomatoes nutrient.