eafy vegetables such as amaranth, spinach and piper constitute good sources of iron and calcium, essential for the growth and development of bones and teeth, and to prevent iron deficiency anemia. Vegetables are rich sources of Vitamin A, B, and C, essential for the prevention of Scurvy and Vitamin B deficiency in the body. Dark, green leafy and yellow vegetables (sweet basil, carrot and awl tree) are rich in Provitamin A (Beta-Carotene) with the young shoots containing more than the mature leaves.
Vegetables such as torvum eggplant and acacia shoot are rich sources of fibre in the diet. Although fibre is not considered as a nutrient and is not absorbed in the body, it is essential for normal digestion and satiety. Fibre is known to lower incidence of blood cholesterol levels, high BP, heart disease, diabetes, gallstones and colon cancer. It is also used effectively in diets preventing and treating obesity because of its bulk and low energy value.