Vitamin and Minerals Help Lose Weight Faster
Legumes and vegetables are among the richest foods in vitamins and minerals and in addition they contain substances that help prevent certain cancers, cardiovascular diseases or blindness that occurs with age.
Vegetables are low-fat and have no cholesterol, but have a high water content.
Green vegetables and tomatoes
Tomatoes and green leafy vegetables (cabbage, spinach) are high in beta carotene. Green vegetables contain high amounts of vitamin C and contribute to the intake of folic acid, iron and calcium, but they do not have a high-energy content.
Potatoes
They have a high-energy content. Fries or mashed, it is known that they have a high glycemic index therefore nutritionists recommend consumption of about three servings per week. Potatoes can become sources of vitamins (B and C), depending on the quantity and regularity with which they are consumers, and also protein and iron.
Roots
They have a higher energy value than green vegetables, because they have high starch contents. Carrots, parsnips and beets contain vitamin C, but not in large amounts compared to green vegetables. Beetroot and parsnip contain higher amounts of carbohydrates, in comparison with carrots and kale, but they are not an important energy source.
Leguminous plants
This food group provides a considerable amount of dietary fiber, micronutrients (potassium, calcium, vitamin C, vitamin B6, carotenoids, vitamin E, and folates) and other product with antioxidant functions. Vegetables can be eaten both cooked and as fresh salads. Of all vegetables, peas, beans and lentils have the largest amount of carbohydrates and protein of all vegetables. Also they contain significant quantities of iron and B vitamins (including thiamin, B1, important in the vegetarian diet). Green beans and peas are important sources of vitamin C.
Remember that these foods are much better and keep their nutritional properties if they are cooked as little as possible. Moreover they are great for quick weight loss diets.