论文部分内容阅读
蔬菜的营养价值与蔬菜的颜色有一定的关系。颜色深的蔬菜营养价值高,色浅的营养价值低。它的排列顺序是绿色、黄色和白色。绿色绿色蔬菜含有大量的叶绿素,而叶绿素与人体血红素在结构上极为相似,它是制造“红血”的重要原料,常食绿色蔬菜可大大减少患贫血症的可能性。绿色蔬菜也是钙的最佳来源,如每100克荷兰芹含钙为200毫克,每100克萝卜叶含钙为190毫克。食用绿色蔬菜可获得足量的叶酸,进而收到防治包括中风、心脏病以及某些癌症的效果,而且叶酸还是孕妇的“益友”,有助于优生。此外,绿色蔬菜含有大量的维生素C,常食能抑制皮肤黑色素的生成,其效果比服用任何一种药品更好。
The nutritional value of vegetables and the color of vegetables have a certain relationship. Dark vegetables have high nutritional value and low nutritional value. Its order is green, yellow and white. Green green vegetables contain a lot of chlorophyll, and chlorophyll and human hemoglobin in the structure is very similar, it is to create “red blood” important raw material, eat green vegetables can greatly reduce the possibility of suffering from anemia. Green vegetables are also the best sources of calcium, with 200 mg of calcium per 100 g parsley and 190 mg calcium per 100 g radish leaves. Edible green vegetables can get enough folic acid, and then received the effect of prevention and treatment, including stroke, heart disease and certain cancers, and folic acid or pregnant women, “Yiyou” helps eugenics. In addition, green vegetables contain large amounts of vitamin C, regular diet can inhibit the formation of skin melanin, its effect is better than taking any kind of medicine.