Vegetable - Broccoli - Health Benefits

Broccoli

1. Arthritis :Recent tests on cells, tissues and mice show that a sulphur-rich broccoli compound, sulphoraphane, blocks a key destructive enzyme that damages cartilage. It's thought that increasing broccoli in your diet may help to slow down and even prevent osteoarthritis.
2. Detoxification :Glucoraphanin, gluconasturtiin and glucobrassicin are special phytonutrients that support all steps in the body's detox process, including activation, neutralization and elimination of unwanted contaminants. These three are in the perfect combination in broccoli. Broccoli also contains isothiocyanates (which you read about in inflammation) which help control the detox process at a genetic level.
3. Anti-Ageing and Immune System Health :sulphoraphane also seems to stimulate a variety of antioxidant defend pathways in your body that can directly reduce oxidative stress and slow down the decline in your immune system that happens with age.7 In theory, this means that eating vegetables that contain sulphoraphane, such as broccoli, could quite literally slow down the hands of time.
4. Blood Pressure and Kidney Health :Sulphoraphane in broccoli may also significantly improve your blood pressure and kidney function, according to yet another study in which hypertensive rats with impaired kidney function were given sulphoraphane. The natural compound improved the rats' kidney function and lowered their blood pressure by normalizing DNA methylation patterns within their cells
5. Powerful antioxidant :Of all the cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin-C, plus the flavonoids necessary for vitamin-C to recycle effectively. Also concentrated in broccoli are the carotenoids lutein, zeaxanthin and beta-carotene, other powerful antioxidants.
6. Heart health :The anti-inflammatory properties of sulphoraphane, one of the isothiocyanates (ITCs) in broccoli, may be able to prevent (or even reverse) some of the damage to blood vessel linings that can be caused by inflammation due to chronic blood sugar problems.
7. Alkalises Your Body :Like many vegetables, broccoli helps keep your whole body less acidic, which has a host of health benefits
8. Cancer :sulphoraphane in broccoli has also been shown to kill cancer stem cells, thereby striking to the root of tumor growth, and the broccoli compound glucoraphanin -- a precursor to sulphoraphane – boosts cell enzymes that protect against molecular damage from cancer-causing chemicals.
9. Reduces Allergy Reaction and Inflammation :Broccoli is a particularly rich source of kaempferol and isothiocyanates, both anti-inflammatory phyto-nutrients. Research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. Broccoli even has significant amounts of omega 3 fatty acids, which are well know as an anti-inflammatory.
10. Cholesterol reduction :Like many whole foods, broccoli is packed with soluble fiber that draws cholesterol out of your body.
11. Diet aid : Broccoli is a good carb and is high in fibber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.
12. Reducing allergic reaction and inflammation : Research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. Broccoli even has significant amounts of omega 3 fatty acids, which are well know as an anti-inflammatory.
13. Heart Health, Especially for Diabetics :sulphoraphane encourages production of enzymes that protect the blood vessels, and reduces the number of molecules that cause cell damage -- known as Reactive Oxygen Species (ROS) -- by up to 73 percent.8 People with diabetes are up to five times more likely to develop cardiovascular diseases such as heart attacks and strokes -- both of which are linked to damaged blood vessels. Eating broccoli may help to reverse some of this damage.
14. Bone health:Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

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Vegetable - Spring Onion - Health Benefits

Spring Onion

1. Aids in respiratory function :Spring onions also known as green onions, Scallions etc, are Well-known for anti-bacterial and anti-viral properties, spring onions are one of the most commonly used natural remedies to treat viral infections, flu, common cold, etc. They are also found to stimulate the activity of respiratory system and aid in expelling sputum.
2. Protects against infection :Sulphur in spring onions inhibits fungal growth, while vitamin K helps in clotting of blood. They are also found to enhance the blood circulation and absorption of vitamin B1 by the body thereby reducing stress and tiredness. Vitamin C acts as a powerful antioxidant that protects the body tissues from damage and inflammation.
3. Prevents stomach complications :Beneficial in relieving gastrointestinal problems, spring onions are also helpful in increasing appetite and support the process of digestion. It is also found to act as a powerful natural remedy to prevent against diarrhea and other stomach related complications.
4. Maintains normal vision :Green onions contain carotenoids like lutein and zeaxanthin that exert an eye-protective effect. This green vegetable contains vitamin A that plays a vital role in maintaining normal vision and keep your eyes healthy. They are also found to protect the eyes from inflammation and fight against macular degeneration — a clinical condition that results in loss of vision.
5. Lowers blood sugar levels :Studies have shown that the sulphur compounds present in green onions help in lowering the blood sugar levels. This is achieved by increasing the levels of insulin — hormone essential for transportation of sugar in the blood to the body cells
6. Exerts heart-healthy effect :The presence of antioxidants in spring onions helps in preventing damage of DNA and cellular tissue by inhibiting the action of free radicals. Vitamin C helps in lowering high cholesterol and blood pressure levels in the body which in turn lowers your risk of heart disease. The sulphur compounds present in these onions also help in reducing the risk of coronary heart diseases.
7. Reduces risk of cancer :Green onions are rich in powerful sulphur-containing compound called allyl sulphide that helps in reducing the risk of developing colon cancer. Flavonoids also help in preventing cancer by inhibiting the production of xanthine oxidase enzyme, which causes damage to DNA and cellular tissue by production of free radicals.
8. Keeps your bones strong :Spring onions are loaded with high levels of vitamin C and vitamin K, both of which are essential for normal functioning of bones. Vitamin C helps in synthesis of collagen that makes your bones strong, while vitamin K plays a key role in maintaining the bone density.
9. Anti-Cancer :Spring onions - valuable anticancer properties: Regulate consumption of onions reduces the risk of cancer, especially the prostate or lung because of its composition of sulphur compounds that is also found in the garlic.
10. Anti-Acne :Spring onions - anti-acne properties: green onion included in the diet often successful fight against skin diseases, clean skin and is recommended especially teenagers suffering from acne, helping to improve hormonal disorders.
11. Strong Hypo-glycemic:Consumption of onions is recommended especially for people with diabetes, regulating blood sugar and showing beneficial effects especially with radishes and tarragon.
12. Hormonal impotence:it seems that daily consumption of green onions over a extended period of time can improve hormonal problems related to impotence or sterility.
13. Strong Purifying properties:frequent consumption of green onions is a diuretic and depurative, help regulate the endocrine activity and stimulates the body's overall regeneration. Due to the allicin, green onion has antibacterial and expectorant properties is extremely beneficial in treating respiratory diseases.
14. Onion and spring parsley : Boil a handful of roots of leek one onion and mix it with chopped 3 spring parsley and add just one pint of water.Add a teaspoon of salt and oil to this mixture and drink the whole mixture the entire day.It helps in relieving the kidney stone pain.

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Vegetable - Gherkins - Other Tips

Gherkins

1. Selection :
   • Gherkin should not be allowed to grow for too long. They should be harvested when they are around 4cm long. If it is allowed to grow any larger, then it loses its sweet flavour and turns bitter with time.
   • When you go to the market to buy the gherkins, make sure that it is in the lighter shades of green, and not turning yellow or dark green. If you are buying pickled or canned gherkins, you should make sure that the can is completely sealed and airtight, that is it is impervious to heat, air and dust.
   • If you are buying the raw gherkins on the other hand, make sure that the skin is smooth with no wrinkles or bumps. There should not be any dark spots or stains on it, as these are signs of the fruit losing its freshness.
2. Cleaning :Before being used, gherkins are put through a very careful selection process. The crooked and otherwise damaged fruits have to be segregated and put away. The stalks have to be removed. Also, some of the fruits fall victims to insect infestations. These need to be thrown away. The gherkins should also be carefully washed before being cooked.
3. Storage :After the gherkins have been bought from the market, they need to be stored properly, as like most other vegetables they tend to lose their freshness very easily. They are usually stored by putting them inside glass bottles filled with vinegar or acetic acid. This is then refrigerated. Though it remains fresh for about a week or so, you should consume it as soon as possible, as it starts losing its freshness.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Onions - Health Benefits

Onions

1. Anti-Inflammatory Benefits :While onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergic airway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits. Onion A—a unique sulphur molecule in onion that is found in the bulb portion of the plant—has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in our body's immune system, and one of their activities involves the triggering of large-scale inflammatory responses. While macrophage activity is typically a good thing, inhibition of their activity can sometimes be critical in getting chronic unwanted inflammation under control.
2. Phyto-chemical compounds : Allium and Allyl disulphide in the onions convert into allicin by enzymatic reaction when its modified leaves are distorted (crushing, cutting, etc.). Studies have shown that these compounds have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).Allicin also decreases blood vessel stiffness by releasing nitric oxide (NO) and thereby bring a reduction in the total blood pressure. Further, it blocks platelet-clot formation, and has fibrinolytic action in the blood vessels. Altogether, it helps decrease in overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
3. Cardiovascular Benefits :Unlike the research on garlic and its cardiovascular benefits, research specifically focused on onion has mostly been conducted on animals rather than humans. In animal studies, there is evidence that onion's sulphur compounds may work in an anti-clotting capacity and help prevent the unwanted clumping together of blood platelet cells. There is also evidence showing that sulphur compounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.
4. Rich source of Chromium and Biotin:Onions are a very good source of biotin..Onions are rich source of chromium, the trace mineral that helps tissue cells respond appropriately to insulin levels in the blood. It thus helps facilitate insulin action and control sugar levels in diabetes.
5. Support for Bones Density :Human studies have shown that onion can help increase our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density. In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions. "Frequent" in this context means onion consumption on a daily basis! In this research on bone density in older women, very sporadic eating of onion (once a month or less) did not provide much benefit. That finding, of course, was very expected. But less expected was the finding that it took daily consumption of onion to show robust benefits for bone density. Just as in the cancer-related onion research, the take-away message here is clear: you don't want to skimp on onions when you are incorporating them into your meal plan.
6. Anti-oxidants :They are an also good source of antioxidant flavonoid quercetin, which is found to have anti-carcinogenic, anti-inflammatory, and anti-diabetic functions.They are also good in antioxidant vitamin, vitamin-C and mineral manganese. Manganese is required as a co-factor for anti-oxidant enzyme, superoxide dismutase. In addition, isothiocyanate anti-oxidants in them help provide relief from cold and flu by exerting anti-inflammatory actions.
7. 1/2 a cup of Onions in diet per a day :Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1-7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, you'll need to consume one onion serving per day (approximately 1/2 cup).
8. Cancer Eradication :Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts. "Moderate" generally means 1-2 times per week, even though in some studies it has been used to mean up to 5-6 times per week. Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amounts of dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction. For these cancer types—including oesophageal cancer and cancers of the mouth—daily intake of onion is required before research results show significant risk reduction.
9. Cardiovascular Benefits :Usage of Onions in your daily diet will eradicate Cardiovascular diseases.
10. Support for Bone and Connective Tissues:Onions juice supports Bones and tissues strength.

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