Vegetables are an essential component of our nutrition. There are so many different veggies to choose from that you could eat a different vegetable every night of the week and never run out of possibilities. And each of them can be eaten in a variety of ways. In this article, we will talk about a few vegetable stems that can be eaten.
Listed below are a few vegetable stems that can be eaten :
Asparagus
Asparagus, scientifically known as Asparagus officinalis, is a lily family member. Green, white, and purple are among the colours available for this popular vegetable. Frittatas, spaghetti, and stir-fries are just a few of the meals that employ it. Asparagus also has a low-calorie count and is high in vitamins, minerals, and antioxidants.
Celery
Celery (Apium graveolens) is a wetland plant of the Apiaceae family that has been used as a vegetable since ancient times. The stem of celery is tall and woody, tapering into leaves. A normal 100-gram (3+12-ounce) reference portion of celery contains roughly 95 per cent water and has 67 kilojoules (16 kilocalories) of dietary energy. Celery is an excellent source of Vitamin K, with around 28% of the Daily Value (DV) per 100 g (3+12 oz) serving (see right table), as well as a variety of other vitamins and minerals in small levels.
Celery is a low-calorie dietary fibre bulking agent used in weight-loss programmes. Celery is frequently misunderstood as a "negative-calorie meal," meaning that its digestion expends more calories than the body can absorb. In fact, eating celery has a net calorie benefit since digestion consumes just a small part of the calories consumed.
Broccoli
Broccoli (Brassica oleracea var. Italica) is a delicious green plant from the cabbage family (family Brassicaceae, genus Brassica) that is grown for its enormous blooming head, stem, and tiny accompanying leaves. A 100-gram serving of raw broccoli has 34 calories and is a good source of vitamin C (107 per cent DV) and vitamin K (97 per cent DV) (table). Several B vitamins and the dietary mineral manganese are somewhat abundant (10–19 per cent DV) in raw broccoli, although other micronutrients are scarce (less than 10 per cent DV). Raw broccoli is composed of 89 per cent water, 7% carbs, 3% protein, and very little fat (table).
Like everything every vegetable should be eaten in a balanced diet, for it to utilise its complete efficacy for one's body. for more such lists stay tuned to Krishi Jagran.
