The various types of vegetables
31 October 2012
Leaf vegetables, pod vegetables, fruit vegetables, seed vegetables, root vegetables, flower vegetables and bud vegetables: they all have specific and complementary benefits. But they also have some features in common:
- all vegetables with very strong colouring contain vitamins, often in large amounts. Green indicates Vitamin B9, C or Pro-Vitamin A. Red or orange indicate Pro-Vitamin A.
- Leaf vegetables (spinach, sorrel, chard, lettuce, cabbage) are always very low in energy and rich in Vitamin B9. They often have high levels of Pro-Vitamin A as well as Vitamin C.
- Pod vegetables (green beans, wax beans, runner beans, mange-tout, peas) and fruit vegetables (courgette/zucchini), aubergine/eggplant), tomato) are low in calories. They supply fibre, Vitamin B9 and Vitamin C.
- Seed vegetables (lentils, flageolet beans) are a little higher in calories (60-90 kcal/100 g) because they contain carbohydrates that are slowly absorbed. They are also very high in fibre, iron and magnesium.
- Root vegetables (carrots, beets, turnips, radishes, etc.) generally have few calories. They are rich in fibre, and some contain high levels of Pro-Vitamin A.
- Flower vegetables and bud vegetables (cauliflower, artichokes, asparagus, broccoli) are often low in calories and high in fibre. They are generally packed with Pro-Vitamin A and Vitamin C.
Download a comparison table showing the various vegetables and their nutritional benefits.
Parce que les légumes sont préparés et surgelés dans les heures qui suivent leur récolte, leurs micro-nutriments sont mieux préservés ; fibres, vitamines, minéraux.
Spinach contains an impressively high level of vitamins A, C and B9. Everyone should include some in their diet. A medium-sized portion of spinach (200 g) contains just 40 to 60 calories (less than half the calories in an apple!) and provides 100% of your daily requirement of provitamin A, 30 to 100% of your vitamin C needs and almost 90% of your vitamin B9 requirement.
Did you know that spinach is one of the vegetables that have the highest iron content? Since vegetable iron is not as well absorbed by the body as meat iron, it is recommended to ass a source of Vitamin C (orange, kiwi fruit, tomato, etc.) to enhance absorption.