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Vegetables represent the special value as alimentary and medicinal products in connection with the high maintenance to them of vitamins. As vitamins are called low-molecular organic matters, various on a chemical constitution. Remarkable feature of these materials is that their quantity necessary for an organism, is insignificant a little, but presence of these remains necessarily. Such simple name of these materials – vitamins – actually masks the terrible fact bound to them: absence of vitamins in nutrition invokes heavy diseases, for example a scurvy, takes-take, a rickets, pellagra and other which come to an end with mors of the patient. From here "vitamin" that В«life amineВ» (amines – the phylum of organic matters) means.

The mankind has noticed for a long time, that in the absence of fresh vegetables and fruit strange symptoms of unknown disease which considerably relaxed health in the winter start to prove, but at the same time easily recovered a fruktovo-vegetable diet. In due course chemists have spread out all foodstuff and have found out, that to a human body squirrels, fats, carbohydrates and water are demanded: the healthy nutrition of the person from this consists. But not all has appeared so simply.

Russian scientist Nikolay Ivanovich Lunin in 1880 made experiments on two bunches of laboratory mice. To one bunch it fed the cleared milk which consisted of all necessary fats, proteins and carbohydrates in a correct proportion, and the second bunch gave natural milk. Mice from the first bunch have soon withered and were lost, while mice from the second bunch remained vigorous, awake and healthy. Experiment has visually shown, that nutrition, besides materials known to a science, contains still any, yet not revealed which presence at foodstuff nevertheless is obligatory.

To the young scientist then have not believed, and only in the XX-th century beginning similar experiments were spent by other inquisitive scientist – Polish biochemist Kazimezh Funk. Its experiences on pigeons have yielded precisely same results, as Lunin's experiences over mice. Having convinced of existence of mysterious material, Funk the beginnings its awake searches. Some hundreds carefully thought over and prepared chemical changes have gone for nothing: the quantity of material has appeared much smaller, than the scientist could present to itself. However Funk did not surrender, and after the lapse of some time the result has been received. Funk named vivifying material vitamin and has acquainted with it all world.

To modern science about vitamins – vitaminology – some tens kinds of various vitamins which scientists divide depending on their solubility in water and fats on two bunches – water-soluble and liposoluble are known. The class of water-soluble vitamins includes bunch vitamins In, ascorbic (vitamin C) and nicotinic (vitamin Р Р ) acids and bioflavonoids (vitamin). To a class of liposoluble vitamins carry vitamins A (Retinolum), D (Calciferolums), Р• (tocopherols), K (fillohinony). Besides, as vitamins rank not only the present vitamins, but also vitamin-like materials, as that S-metilmetionin and other.

Vegetables are rich with the most various vitamins. In spite of the fact that many fruit contains much more vitamins, than vegetables, the last are the basic alimentary source for the person of such vitamins, as ascorbic acid, a provitamin And (carotin), bioflavonoids. Parsley, fennel, spinach, white cabbage and other sheet vegetables, and also a potato are especially abundant ascorbic acid and vitamin Р . Thus the peel and other choronomic parts of vegetables contain more vitamin C, than pulp. So, for example, the vitamin C maintenance in the top leaves of cabbage twice exceeds that in a head of cabbage.

Ascorbic acid is important for the person, as at its participation there is an oxidation of aromatic amino acids (phenylalanine and others), enzymatic conversion of folic acid in folinic. Ascorbic acid attacks at cooking – to all 2/3 stores, and also at long storage in usual conditions. Therefore vegetables rich with vitamin C should be used in nutrition whole, and to store them it is necessary refrigerated or fermented, and the first are recommended to be defrozen directly before preparation to keep as much as possible ascorbic acid.

Carrots, red pepper, pumpkin and tomatoes are the basic sources of a provitamin A, or as still it name, carotin which gives them a bright orange and red coloration. Getting to a liver of the person, carotin under the influence of special enzymes it will be transformed to vitamin A which contains only in animal products, but not the vegetative. Vitamin A participates in metamorphosises rhodopsin in an eye retina, thereby promoting light and colour perception. The provitamin And regulates a calcium and phosphorus exchange in an organism. Carotin contains in vegetables in dense, little-breakable covers which canker at temperature processing, therefore to receive with vegetables of more carotin, it is necessary to boil vegetables containing this provitamin preliminary. As a part of dishes these vegetables are recommended to be submitted with fat as accompanied by fats carotin is better acquired by an intestine.

Bunch vitamins In contain almost in all vegetables. Their greatest maintenance the potato, an asparagus, turnip, spinach differ fabaceous. In the presence of bunch vitamins In there are the major physiological processes: chemical changes nitrogenous and carbohydrate metabolism, oxidation-reduction and others.
Except these, the major vitamins, in vegetable cultures some other kinds of vitamins are presented also. Sheet vegetables contain a considerable quantity of folic acid (Р’9, containing also in a melon, a beet, a potato, an asparagus), tocopherols (vitamin E), fillohinony. Pantothenic acid (Р’5) is found in a cauliflower, corn, a potato. White cabbage represents ideal source S-metilmetionina, differently vitamin U. Still vitamin U in considerable quantities is in carrots, a potato, tomatoes, turnip and an asparagus. This vitamin promotes conservation of ascorbic acid and heals a stomach ulcer and a duodenum.

But about treatment by vegetables, their juice and admixtures the detailed description will be later, in the section, devoted to curative properties of vegetables. In other sections you learn mass of the helpful information on numerous possibilities of use of vegetables. Having read these sections, you will be enriched with practical knowledge.

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