Health Benefits from Vegetables and Fruits

In one of the analyses of the antioxidant capacity of vegetables, fruits, and vegetable oils, it was found out that spinach, peppers, asparagus; turnip tops had the highest antioxidant capacity among the vegetables. Blackberries, raspberries, strawberries and olives ranked highest among the fruits; while soy oil and extra virgin olive oil had the highest antioxidant capacity among the oils tested.

The risk of breast cancer was reduced to 40% in Japanese women who increased the intake of fruits.
Cranberries, which are native to North America, are very popular during the holiday season. Cranberries are very high in antioxidants such as proanthocyanidins, which provide protection against cancer and heart disease. These compounds are also useful for fighting urinary tract infections.

Fruits and vegetables are known to protect against chronic disease because of their rich content of many phytochemicals, including the antioxidants. Cranberry was found to possess the highest antioxidant activity. Apple, red grape, strawberry, peach, lemon, pear, banana, orange, grapefruit, and pineapple also have high levels of antioxidant activity.

Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers.

Eating fruits and vegetables of different colors gives your body a wide range of valuable nutrients, like fiber, folate, potassium, and vitamins A and C. Some examples include green spinach, orange sweet potatoes, black beans, yellow corn, purple plums, red watermelon, and white onions. For more variety, try new fruits and vegetables regularly.

Fruits and vegetables provide numerous amount of nutrition. With the increased intake of fruits and vegetables, you can lead a healthy life.

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