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Increasing Intake of Vegetables

  • The darker and brighter the colour of the vegetable the more antioxidants such as carotenoids and vitamins such as A and C. For example, spinach, a darker green vegetable, contains more nutrients than lettuce.
  • Vegetables are high in fibre and low in calories and fat. Studies have found that certain cruciferous vegetables may help reduce the risk of colon cancer and, along with a low-calorie and low-fat diet, they may also help people achieve weight loss and lowered cholesterol.
  • Watermelons are vegetables; they belong to the same family as cucumber, squash and pumpkins.
  • Vegetables are great sources of vitamins A and C, folate, iron and magnesium-vital for good health.


  • Some vegans may even choose to omit honey!
  • Zinc helps you to perceive taste.
  • Non-meat eaters need twice as much iron from vegetarian sources to absorb the same amount of iron as a meat eater.
  • The grain, quinoa, and soy products are the only plant sources that are considered to be complete proteins!