Vegetables
Vegetables began to define the further development of an alimentary system. They compensated a meat lack: thanks to the low caloricity they were consumed by our ancestors in considerable quantities without excess of rational energy value, creating feeling of appetite and satiety. Also vegetables have not driven out some meat of a diet of the person completely, but opposite, promoted the best mastering of meat and other food natural products. The feeling of satiety has allowed our ancestors not to ferment all time in search of food, and a food by meat stimulated development of a brain which has occupied hours of full leisure ancient with useful occupations.
What is the vegetables without which the person would not be the person? As vegetables are called parts of 600 kinds of the grassy plants, used by the person as a foodstuff, but also, as raw materials for food and other kinds of the industry.
Vegetables are subdivided botanists into some groups – depending on what parts of the given kind of vegetable culture represent gastronomic interest. There is, thus, leafy vegetables (numerous cultivars of cabbage, lettuce, a parsley, fennel, spinage, a celery and many other things), caulescents (an asparagus and others), fruit (water-melons, eggplants, melons, cucumbers, tomatoes and others), tuberous (a potato, a Jerusalem artichoke), root crops (carrots, a beet, a radish, a swede and others), bulbous (onion cultivars, garlic), bean (beans, peas, a soya bean, a string bean and others) and spices, or spice gustatory vegetables (an anise, a coriander, mint, cumin and others).
Vegetables make to 50 % of a daily diet of the person. Their food value is defined by presence at them of a wide spectrum of nutrients. The greatest part of nutrients as a part of vegetables is presented by the carbohydrate which is present at quantity of 8 % from the general contents of a vegetable. From carbohydrate especially it is a lot of in vegetables of sugars, about 5 %. Vegetables are not especially rich carbonis-hydrate, except for starch which is in considerable quantities in bean, a potato and carrots. Starch, and also pectins and cellulose with which vegetables are rich, take part in normalisation of digestive processes.
The squirrel in vegetables is not enough, no more than 1,5 %, but it much more, than quantity of fiber in fruit, and also frequently vegetable fibers highly nourishing, especially fibers green head and a Brussels sprouts, spinage, beans and peas. By the way, the bean contain much more fibers, than other vegetables: the quantity of these substances reaches as a part of bean 20 %, and in a soya bean which is considered the champion on a protein content, 29 % of fibers are revealed. Amino acid composition of fibers bean and a potato is close to that at animal origin products that is why these vegetables are valuable cultures.
Vegetable fat does not meet in considerable quantities. Especially it is a lot of it only in a soya bean (to 17 %). Along with fats vegetables contain enzymes, as that amylolytic enzyme in a potato and other, organic acids, essential oils and other substances. Organic acids of vegetables are presented physiologically by the major for the person. From them malic acid prevails, but meet, besides, oxalic (a sorrel, a parsley, a rhubard, spinage), coffee, gallic and benzoic acid. Oxalic acid reduces ability to acquire calcium and phosphorus, and the others possess antimycotic action.
Vegetables in the green parts bear a chlorophyll pigment considerable quantity. The big maintenance in vegetables purine substances, especially in bean, a parsley, lettuce, a celery, a cauliflower, spinage. Besides, in vegetables anthocyanin pigments, flavones, flavanony are found out. Some vegetables are contained by substances inherent only in them, for example a beet contains betaine (В«betaВ» much – on-latinski "beet") which positively influences a liver, eliminates danger of its fatty regeneration, improves its work.
In vegetables in a considerable quantity contain every possible volatile production. Рњ olatile production the volatiles of a phytogenesis for the first time opened by domestic biologist B.P.Tokinym in 1930th years are called. These substances possess ability to suppress ability to live of a causative microorganisms, to cause their destruction. The name of substances is translated with Greek as В«vegetable murderersВ».
Not guessing existence of these substances, the person during immemorial times has noticed medical properties volatile production plants and actively applied such plants as medicines. It is known, for example, that in Ancient Egypt wide application was received by onion and garlic, which, according to the special order of the Pharaoh, it was necessary to eat to slaves on building-up of pyramids to strengthen protection of the organism exhausted with heavy work. Today by a science it is established, that onion and garlic contain strong volatile production allicin, destroying the most various germs. In vegetables also contain such volatile production, as pizatin (peas), rapine (turnip, a horse-radish), rafin (radish), tomatin (tomatoes), suppressing yeast fungi kapsicidin (capsicum) and killing tubercular bacillus, or Kokh's rod, tuberozin (potato).
Essential oils cause a pleasant flavour and aroma of vegetables. The vegetables especially rich with essential oils as, for example, garlic, the horse-radish, cumin, an anise, are used as seasoning. Essential oil vegetables raise appetite and comprehensibility of food substances.
The meal begins with appetite, therefore we will tell more in detail as vegetables influence process of digestion and a metabolism in general. Essential oils, but also, rough cellulose and a significant amount of the water containing in vegetables, strengthen secretion in a maw, raise peristalsis intestinal walls and the general motility of a gastrointestinal path, strengthen gall secretion. Pectinaceous substances, especially numerous in water-melons, eggplants, carrots, a garden radish, a beet and a pumpkin, normalise contents of microflora of intestines (community of the symbiotic elementary and the bacteria promoting process of digestion at the person). Moreover, pectins improve a state of a mucous coat of intestines. Some components as a part of vegetables raise cholesterol allocation.
Ability to connect toxines all vegetable fibers possess, but vegetables surpass in it all other cultural plants.
Emptying intestines occurs thanks to vegetables, ballast and which pectinaceous substances and cellulose serve as an initial material for formation dejection. Vegetable cellulose and starch also causes gas-formation in intestines. By estimates of experts, vegetables – the main originator of that the person for the life "makes" almost 4000 tons of excrement and 37000 times lets out gases from intestines.
Vegetables are useful also as carriers of a significant amount of every possible mineral substances and minor components. The most widespread as a part of substance vegetables are potassium salts. In addition in such vegetables (both bean, and sheet) a lot of iron (especially in spinage), copper, cobalt, zinc, but first of all, certainly, calcium is revealed. Calcium is better it is acquired at a proper correlation with phosphorus. Such parity of calcium and phosphorus is characteristic, as was found out, for a usual green head cabbage, lettuce, green onion, a pumpkin and fennel. A water-melon, bean, a beet and greengrocery are rich with magnesium. In the bean it is found a lot of iodine. Alkaline salts in vegetables promote alkalescence internal medium of an organism.
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