Is eating too much vegetable harmful to human body?

There is nothing beautiful or evil, and too much is a disaster, dha algal oil in milk this sentence seems to be very suitable where it is placed, and it is also a very suitable one here. So the answer is yes.

Before you answer this question, you should be clear: Although we eat food, beta carotene coloring but only through digestion and absorption of nutrients that can be used by people, for example, carbohydrates, proteins, fats, various vitamins, minerals, soluble dietary fiber, phytochemicals such as polysaccharides, flavonoids, etc., can not be absorbed by the body, such as insoluble dietary fiber, harmful substances are excreted through the large intestine.

So, you need to know what nutrients or anti-nutritional risk factors have been found in different types of vegetables, and how much of these nutrients or anti-nutritional value factors we can actually affect the study of human health. Cabio Biotech If you can answer this social question, you can basically know the answer to the question.

This article will be explained from the following aspects:

Classification of vegetables and nutrients contained in different types of vegetables;

The possible effects of excess nutrients or anti-nutritional risk factors on our human health;

How to eat vegetables.

There are answers in all four areas. Just as meat mainly provides protein and fat for the body, and staple foods mainly provide carbohydrates for the body, vegetables mainly provide vitamins, minerals and dietary fiber for the body, as well as some health components. But different kinds of vegetables contain different nutrients.

Classification of vegetables and nutrient content of various vegetables

Leaf vegetables: such as Chinese cabbage, spinach, rape, chrysanthemum, amaranth and so on. It is a good source of carotenoids, VB2, VC, minerals, and dietary fiber. Among them, dark green and orange vegetables are rich in vitamins, especially carotenoids. The VC content of leaf vegetables is mostly 35mgu002F100g, containing a variety of minerals. Such as potassium, sodium, calcium, magnesium, iron, zinc, selenium, copper, etc. Dietary fiber reaches 1.5%.

Rhizome: such as radish, carrot, onion, garlic, bamboo shoots, onion, lotus root, potatoes, etc. (potato, yam, sweet potato, sweet potato, pumpkin, etc., currently our country has been staple food, can also be classified as staple food). The technical content of dietary fiber contained in rhizomes is lower than that of leafy vegetables, about 1%, and tomatoes and carrots mainly contain a certain amount of pectin. Carrot management contains the highest carotene, reaching 4130ug/100g, selenium content to garlic, onion and other highest. Bamboo shoots can be rich in potassium.

Melons: such as winter melon, pumpkin, loofah, cucumber, eggplant, tomato, pepper, etc., its water content is very high. The highest carotene content is pumpkin, tomato and chili, and the highest VC content is chili and bitter melon. Sichuan pepper is also rich in selenium, iron, zinc, high nutritional value.

Fresh beans: such as edamame, cowpea, green beans, lentils, peas. The relative nutrition content is relatively high, especially protein, an average of 4%, especially soybeans. Dietary fiber 1%-3%. It is also rich in minerals such as potassium, calcium, iron, zinc and selenium. The content of VB2 is comparable to that of leaf vegetables.

Mushrooms: such as mushrooms, mushrooms, tremella, fungus and so on. Rich in protein, vitamins such as vitamin B1, vitamin B2 and trace elements such as iron, zinc, selenium and other foods several times or even more than 10 times. Kelp and nori are rich in iodine, and seaweed is rich in the unsaturated fat DHA.

Other ingredients: phytochemicals, in addition to the carotenoids mentioned above, there are phytosterols, saponins, glucosinolates, polyphenols, protease inhibitors, monoterpenes, organic sulfides, phytic acid, etc.

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