Vegetables contain many various vitamins, mineral substances; there are in them organic acids, alimentary fibers and other substances necessary for our organism.

For each vegetable the vitamin structure is characteristic. So, in carrots, tomatoes, parsley a lot of carotin contains. The cabbage is rich with vitamin U. The champion under the maintenance of vitamin C among vegetables is red sweet pepper, in 100 g which 250 mg of this valuable vitamin contain. However in the winter and in the early spring a role of the basic suppliers of vitamin C the potato, cabbage, fresh carry out, a green onion.

To the greatest degree vitamins remain in the vegetables used in a fresh kind. Culinary processing, especially long cooking and suppression, reduces the maintenance of vitamins in vegetables. At the same time such methods of conservation as fast freezing, keep an appreciable part of vitamins for the long period, up to a new crop.

Low caloric content of vegetables has got special value, having turned from a product disadvantage of its enviable advantage. To the person conducting an inactive way of life, inclined to completeness, possibility to receive sensation of satiety (volume vegetable dishes quickly sate), at the same time not having exceeded a quota of caloric content of a daily ration is very important.

Let's compare caloric content of some products: 100 g cucumbers give to an organism of 14 kcal, cabbage - 27, salad - 14, a cauliflower - 30, eggplants - 24, vegetable marrows - 23, tomatoes - 23, pumpkins - 29.
And caloric content of the same quantity of creamy country oil - 661 kcal, drawn butter - 887, cheese - 350-380, the pork salted pork fat - 841.

Thanks to small caloric content vegetables find wide application in dietetic therapy of people with superfluous mass of a body. Cucumbers, tomatoes, vegetable marrows, eggplants, salad, cabbage colour also contain a small amount of carbohydrates and are useful at a diabetes.

Vegetables - the important supplier of the mineral substances necessary for an organism, - a potassium, calcium, magnesium, phosphorus, iron, various trace substances.

In vegetables there are organic acids (apple, a lemon, etc.) and essential oils which in many respects define taste and aroma of a product. Stimulating secretion of digestive glands, they influence digestion processes. Essential oils, influencing sense of smell, cause allocation of digestive juice still before we start meal. Salads, Russian salads promote corresponding preparation of the alimentary system for meal and nutrition mastering. Vegetable garnishes, seasonings raise comprehensibility of meat, fish.

Vegetables include literally in each ration of dietetic therapy. However concerning a choice of products, it is desirable for their culinary processing to receive more detailed references from the doctor.

Here some councils referred on the maximum conservation in vegetables of vitamins and fitontsidov.

To clear and crush vegetables it is better directly ahead of their preparation. A beet, carrots, a potato for salads is recommended to be cooked in a crude kind. An onion, it is necessary to put parsley, fennel, other greens in already prepared dishes, directly ahead of giving on a table