Onion health benefits have been said to be wide-ranging. These have been asserted to help for the common cold, heart disease, osteoporosis, diabetes and also other diseases as well. Onions are said to have compounds which are helpful for anti-inflammation, also anticholesterol, furthermore, anticancerous and additionally antioxidant function – for instance quercetin. Moreover, it is said that initial examination has indicated that onions help to limit the danger of head and also neck cancers. Of note, is that Asian white onions are said to be the most irritating to eyes. However, it is said that regular use of this when eaten raw apparently is helpful due to its antioxidant and ant-inflammatory features. It is asserted that in multiple locations around the globe, onions are meant to be helpful for healing blisters and also boils. Furthermore, from Malta, there is a traditional remedy in relation to sea urchin wounds which involves tying a half of a baked onion overnight to the affected area. This is supposedly also similar for Bulgaria – here onion that is half-baked and also with sugar is put over fingers and fingernails where there is inflammation.

Moreover, it is said that by putting on raw onion, that can help with reducing bee stings. It is reported, that in the US products with onion extract may help with topical scars – some studies said this was not effective, whilst others may have some supporting information. It is said that onions might be helpful for women who could have a greater danger of osteoporosis during menopause. It has been asserted by an American chemist that pleimeric chemicals in this food have the possibility to help alleviate or also to prevent getting a sore throat. It is also asserted that onions used along with jaggery in India have been a traditional household remedy in relation to sore throats.

Looking further at onion health benefits, it is stated that shallots can have most phenols – which are 6x that found in Vidalia onion which is said to have the lowest amount. It is also reported that shallots have most antioxidant activity. Furthermore, it is said that Western Yellow onions have most flavanoids and are 11x for Western White which has the least. In relation to all different varieties of onions, when they have a greater amount of phenols and flavanoids, they are subsequently said to have more ability in relation to antioxidant plus anticancer capacity. In testing against liver plus colon cancer cells, it was said that Western Yellow along with pungent yellow and also shallots had the most effect for preventing growth. Moreover, those with lesser taste had less ability. It was said that generally speaking, more pungent onions had numerous more times effectiveness compared to milder varieties. Something that you can be aware of, is that it is asserted that cooking onions will be able to absorb apple and pear odours – also, it is said that if they are stored with vegetables, that they can draw moisture from them. Having noted that onions might have a benefit for humans, it is said that they can be deadly in their effect for both cats and dogs.

(reference: http://en.wikipedia.org/wiki/Onion)

When looking at carrot health benefits, we can perceive that they are widely supposed to be very useful. One thing that we will note about carrots to start with, is that they have a bright orange colour. This is from beta-carotene that is transformed into vitamin A for people with bile salts in the intestines. One thing to be aware of, is that largely overeating this food can result in carotenosis where skin turns organs. It is also said that carrots have a high level of dietary fibre, as well as antioxidants and also minerals.

Looking further at carrot health benefits, it is said, that having a lack of vitamin A can result in a diminishing of vision, which would also include night vision and also, that vision can be resolved through adding this nutrient again into one’s diet. It is reported to be an “urban legend” that by eating a large amount of carrots, that one could see in darkness. This is reported to be from World War II, where British gunners were able to down German planes in darkness at night. Supposedly this was an intentional ruse by the RAF to try and mask the discovery of radar instruments for fighting the enemy – moreover, they had adopted the use of “red light” which would not stop night vision, for aircraft instruments. As a result of this rumour the Germans’ folklore was reinforced and also Britons who wanted to improve their vision at the times of blackouts grew and ate the vegetable. Furthermore, it is said that ethnomedically the roots of carrots are used in order to treat problems of digestion, intestinal parasites and also tonsillitis as well as constipation.

When considering how to consume this food, we can see that it can be eaten in different ways. First of all, it is claimed that for beta-carotene 3% is given during digestion – however, it is reported that 39% is got from pulping, or also cooking and also adding cooking oil. Of note, is that the “greens” are said to also be edible by being used as a leaf vegetable, however this might not be eaten that often by people. A well known food is carrot cake and also it is reported that after the late 1980s, baby or mini carrots have been used as a popular snack food from supermarkets. In addition carrot juice is asserted to be a widely known “health drink” that can be served either on its own or also blended with vegetables/fruit.

(reference: http://en.wikipedia.org/wiki/Carrot )

Is watercress good for you? This interesting food is said to have large amounts of calcium, folic acid and iron as well as having vitamins A and C. It may interest you to know that in some areas this food is thought of as a weed and in other areas as an aquatic vegetable/herb. One thing that growers could be aware of is that it observed that when watercress is grown around manure, that it can make a haven to parasites, for example the liver fluke.

In relation to the actual benefits of watercress, it is said that there are many, for instance it is a stimulant, as well as being a source for phytochemicals and also antioxidants. Moreover, it is a diuretic, as well as an expectorant, and also a digestive aid in addition. Furthermore, it is asserted that this food has antiangiogenic cancer-inhibiting features, that are thought to protect against cancer of the lungs. In 2010, there was a study done by Southampton University, that learned that by consuming watercress that it inhibited breast cancer growth.

Moreover, watercress’ PEPITC content is said to inhibit HIF, which can thence inhibit angiogenesis in addition. Watercress is asserted to have a high iodine content, which is said to thus be beneficial for the thyroid gland and therefore helpful to people with hypothyroidism. In addition to all this information we have seen when considering the question regarding: “Is watercress good for you?”, that this food is said to be known as inhibiting cytochrome P45 CYP2E1, that can eventuate different drug metabolism with individuals, who are taking a variety of medications such as chlorzoxazone.

(reference: http://en.wikipedia.org/wiki/Watercress)

A popular although perhaps low calorie food is lettuce – this food is normally eaten raw such as in a salad or also in other functions, such as even replacing bread to make a “lettuce sandwich”. Looking at the nutritional value of lettuce, we can note that it provides vitamin A, as well as folic acid and also Lactucarium. In fact, this is known as Lettuce Opium and is said to be a mild opiate type of substance that is present for all types of this vegetable. In actuality, it is said that Romans and Egyptians used this property of the food to eat at the finish of a meal in order to bring on sleep.

If one looks in more details at the nutritional value of lettuce, we can see that for a portion of 100g or 3.5 oz of this food, that it would provide 55 kJ. Moreover, it would provide 2.2 g of carbohydrates, as well as 1.1g of dietary fibre, 0.2 g of fat, 1.4 g of protein and also 96 g of water. As to the approximate percentage RDAs that this food would provide, we can see that Vitamn A is 21%, B9 18%, C 5%, K 97%, iron 5% and potassium 5%. Thus, we can see that by itself lettuce has little fuel for energetic activities, however, it can provide some useful nutrients such as for vitamin K etc..

(reference:http://en.wikipedia.org/wiki/Lettuce)

When considering the nutritional value of spinach, we can observe that this food has been popularised in being very healthy by “Popeye” in popular media.Looking generally at this food, we can glean that it is said to be high nutritionally and especially so for antioxidants – it is asserted to be more so when either fresh, steamed or also quickly boiled. Moreover, this food is stated to be valuable for vitamin A (especially lutein), plus also vitamins C, E, K and also for magnesium, moreover manganese and also folate. Furthermore there is betaine as well as iron, B2 vitamin, calcium and a range of other nutrients as well. It has been also said that recently opioid peptides which as also called rubiscolins were sourced also in spinach. A warning is given that by boiling spinach, this could greater than half lower the folate level.

Looking in more detail at the iron content of this food in relation to the nutritional value of spinach, along with other green leafy vegetables it is said to be valuable. Furthermore, the USDA says that 180g of this food will give 6.43 mg, whilst a 170g hamburger patty will give a lower amount at 4.42 mg for the most. Moreover, it is said that all iron in grains and vegetables is nonheme iron, relative to ¾ in animal food sources. It is asserted that the body’s capacity to absorb noniron can be helped through eating foods high in vitamin C. Furthermore, analysing calcium in more detail, we are informed that this food is the lowest bioavaialabe of calcium sources. Moreover, it is stated that people can take in about 50% of calcium in broccoli, whist that amount is only 5% for spinach.

(reference:http://en.wikipedia.org/wiki/Spinach)

If we look at collard greens nutrition, we can see that this food is from the same species as both cabbage and broccoli. It is said that the name “collard” is actually a shortened form of “colewort”: “cabbage plant”. It is reported that collard greens are present throughout the year and are supposedly more nutritious and tasty during cold months after a first frost. It is asserted that in order to get the best quality for texture, that they need to be collected at a time prior to reaching the max size at which point the leaves are reportedly thicker. It is said that age is not a factor in determining flavour – this supposedly depends by cultivar. It is put forward that once picked, this food can be kept for 10 days when refrigerated to slightly over freezing at 1 °C with high humidity (>95%). However, it is said that in regular refrigerators, they can be kept for about 3 days. Moreover, it is asserted that after being cooked, they can be kept as frozen for much longer amounts of time.

In regards to specific collard greens nutrition information, we can see that they are reported to be a useful source of vitamin C. Moreover, they are also said to be a useful source of soluble fiber and have many nutrients that are good for fighting cancer – these may include diindolymethane and also sulforaphane. It is stated that by having about 100 grammes or a quarter of a pound, that this can give 46 calories. Moreover, it has been reported that researchers in the University of California have recently found 3,3′-diindolylmethane within vegetables of the Brassica classification, for instance collard greens can be a key use in the immune response system and also that they are having strong antiviral, as well as antibacterial, plus anticancer benefits.

(reference: http://en.wikipedia.org/wiki/Collard_greens)

When thinking about the health benefits of kale, we can see initially that this food is a form of cabbage which can be green or purple where the leaves in the center do not make a head. In fact, it is said to be closer in relation to wild cabbage rather than mostly other domesticated forms. Kale can be used in various different ways. These can include for example in the Netherlands being used in a winter dish. Moreover, for example in the country of Ireland, it is used to make the traditional colcannon. In countries like China, Taiwan and Vietnam, it is often stir-fried and used with beef. As regards the different type of kale that can be found, these include types such as plain leaved kale and Tuscan kale. One interesting feature of kale is that it can grow a lot into winter.

Looking at the specific nutrients of this food in regard to the health benefits of kale, we can see that it is reported to be very high in beta carotene, as well as Vitamin K and C, furthermore lutein, additionally zeaxanthin and moreover it is said to be a reasonable resource of calcium. Similar to foods such as broccoli and different brassicas, this vegetable is said to contain sulforaphane which is especially so when either chopped or otherwise minced and this chemical is said to have strong anti-cancer properties. It is reported that boiling of the vegetable can decrease the amount of sulforaphane – however, it is also said that by steaming or microwaving and also stir frying, these actions may not have a large result. It is stated that similar to other brassica foods, kale is a source of indole-3-carbinol. This is said to be a chemical that can assist DNA repair for cells and that may also assist in the blocking of cancer cells. Moreover, kale is said to provide a useful amount of carotenoids. Additionally, it is said that in Japan kale juice is used as a popular dietary supplement.

(http://en.wikipedia.org/wiki/Kale)

When considering the health benefits of artichokes, we can see that this food’s edible portion is said to be the flesh lower areas and also the base which is called the “heart”. It is also said that the immature florets in the middle of its bud is known as the “choke” or also “beard” – these are said to be inedible in older and larger flowers. The methods of eating artichokes for processing the food can include boiling or steaming. Looking at the nutritional content of this food, for 128 g which would reportedly equate to 1 medium artichoke, we are informed that it would give 60 calories, fat at 0.19 grammes, carbohydrates at 13.45 grammes, fiber at 6.9 grammes and finally protein at 4.19 grammes.

It is reported that the antioxidant capability of artichoke flower heads gives one of the largest amounts for vegetables. It is said that cynarin which is an active chemical that is constituted in Cynara has a result that can cause an increase in bile flow. It is further reported that the most of cynarin that is present in artichokes is positioned in the leaves’ pulp. However, it is also said that leaves that are dried and stems can also possess it. It is said that it provides inhibition to taste receptors thus causing water and also different foods and drinks to seem sweet in taste.

Looking furthermore at the health benefits of artichokes, it is claimed that this vegetable which is diuretic has nutritional benefit due to its aid in digesting and also it is said to strengthen liver and also gall bladder function. It is also reported to raise the ratio of HDL/LDL. This is said to reduce cholesterol amounts and this in turn is asserted to lower the danger of arteriosclerosis and also having coronary heart disease. Moreover, it is said that aqueous extracts of leaves of artichokes can lower cholesterol by having an inhibiting effect as regards inhibiting HMG-CoA reductase  and also that it can have a hypolipidemic effect thus having the influence of reducing blood cholesterol. This vegetable is said to have the two bioactive agents that are known as firstly apigenin and secondly luteolin. It is reported that C. scolymusalso can have a bifidogenic influence for helpful gut bacteria. It has also been asserted that the leaf extract of artichokes has been useful for those patients having functional dyspepsia and that it may also help to ameliorate the symptoms as regards IBS.

(reference: http://en.wikipedia.org/wiki/Globe_artichoke )

When considering cauliflower nutrition facts, we can see that this food is low in fat and carbs as well as being high in dietary fiber, additionally folate, moreover water, furthermore Vitamin C and also that is has a reportedly high nutritional density. It is said that this vegetable has various phytochemicals that are frequent in the cabbage family which are said might be useful for human health. These include first of all sulforaphane which is a compound that is released when the vegetable is either chopped or chewed and it might protect against cancer. Moreover, there are other glucosinolates as well as carotenoids and also indole-3-carbinol that is said to both assist with DNA repair and also help to slow the growth of cancer cells.

It should be noted in regard to cauliflower nutrition facts that it is said that boiling can reduce the levels of these compounds that would be present, with about 20 to 30 percent by 5 minutes and additionally 40 to 50 percent by 10 minutes, whilst about 75% at 30 minutes duration. Contrastingly, it can be noted that other methods for instance steaming, as well as microwaving, plus stir frying would not have a major effect for the compounds. It has been said that by ingesting a large amount of cauliflower, that it has been connected to a reduced risk for aggressive cancer of the prostate. Looking briefly at some of the stats for this food, when having 100g of it, this could give 25 calories, 0.28g of fat, 4.97g of carbohydrates, 2g of fiber and also 1.92g of protein.

(reference: http://en.wikipedia.org/wiki/Cauliflower)

When considering the nutrition facts broccoli display, you may already know that these foods have a reputation of being healthy. Perhaps when you were a young you were encouraged to eat them as part of your regular meals. So exactly what are the health benefits of these foods and how can they act to assist you in having good health in any way?

One thing that you might not know regarding broccoli, is that it is reported to have a high level of Vitamin C in addition to being high in dietary fibre as well. Moreover, it is reported that broccoli has various nutrients that have a large ability for anti-cancerous behaviour. One such example is dinndolymethane and also there is selenium as well in small amounts. As regards to the actual amounts of nutrients that broccoli can provide, with one serving, you could get 30 mg of Vitamin C. In addition, half a cup of this food will give 52 mg for Vitamin C. 3,3′-Diindolylmethane  is reported to have anti-viral as well as anti-bacterial and also anti-cancerous benefits. Moreover, it is said that broccoli has glucoraphanin which can be made into a compound that is anti-cancerous – it is reported that the benefits of broccoli are much reduced if the food is boiled. Moreover, it is said that broccoli contains indole-3-carbino, which can be beneficial for DNA repair, as well as blocking the growth of cancer cells.

It is said that steaming the food for 3 to 4 minutes is better to give anti-cancer compounds in relation to boiling which is said to lose the anti-carcinogenic compounds by around 20 to 30% after only 5 minutes, whilst after ten minutes being at 40 to 50% loss and 77% at 30 minutes – also it is said that microwaving and stir frying were not especially significant in reducing their effect on compounds. Looking further at nutrition facts broccoli is said to represent, this food has been reported to possess the most levels for carotenoids for all brassica foods and be especially rich for lutein as well as a not large amount of beta-carotene. It has been said that by eating a large amount of broccoli, that this can lower the danger from aggressive prostate cancer. Moreover, it has been said to be beneficial for preventing heart disease. One aspect of broccoli that may be negative is it is said to be associated with flatulence – one can also note that broccoli can be consumed in the form of broccoli sprouts which some people say are reasonably potent.

(reference: http://en.wikipedia.org/wiki/Broccoli)