Vegetables of all types form a most valuable part of our diet. They play an important role in maintaining general good health, owing to the presence of mineral elements and vitamins. These substances help to build bone, teeth etc., Vegetables also protect the body from diseases and regulate the body processes on which vitality and good health depend. Presence of indigestible cellulose or roughage in vegetables helps to keep the large bowel functioning regularly in the elimination of unwanted matter from the body.

The green color of leafy vegetables is due to the presence of the green pigment chlorophy II. Chlorophy II is affected by pH. In acid conditions, it changes to olive green, and in alkali conditions, it becomes bright green. Some of the acids are released in steam when vegetables are cooking, particularly if they are cooked without a cover. The yellow or orange color of vegetables is due to the presence of carotenoids which are not affected by normal cooking processes or change in pH.

Root vegetables are of importance in the diet for the simple reason that they are filing, carbohydrate being their main food factor. Green vegetables are generally eaten in the form of vegetable stews and soups. In order to obtain the best possible nutrient, vegetables should be eaten raw as often as possible. Many of the valuable contents can be completely destroyed by bad cooking.

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