Nearly all vegetables are rich in nutrients, with the leafy green vegetables in the cruciferous/brassica family (kale, collards, turnips, mustard, bok choy, rapini, napa cabbage, Brussels sprouts) leading the pack, along with the leafy green vegetables in the amaranth/chenopod family (spinach, chard, beet greens).
The Aggregate Nutrient Density Index (ANDI) score, developed by Dr. Joel Fuhrman, measures calcium; the carotenoids beta carotene, alpha carotene, lutein, zeaxanthin, and lycopene; fiber; folate; glucosinolates; iron; magnesium; niacin; selenium; vitamins B1 (thiamine), B2 (riboflavin), B6, B12, C, and E; and zinc, plus the ORAC score X 2. Most importantly, the ANDI scores are based on calories, not volume or weight of food, so a lower-calorie food with more nutrients scores higher than a calorie-dense food.
Here are some ANDI scores for vegetables, from most nutrient-dense to least nutrient-dense:
In general leafy vegetables has got most of the nutrients. They have got lot of vitamins. They have got enough minerals including potassium. They have lot of fibers also. They are very good for your health.
Organic nutrients are natural nutrients found in food. Some examples of organic nutrients are: carbohydrates, fats, proteins, amino acids, and vitamins.
they lose some of there nutrients
some animals gets their nutrients in grass, and some in other vegetation, some can get it in meat but they get their nutrients in their food
textured vegetable protein :)
Examples of "oilyfish''
Some examples of needs and wants are: clothing, shelter, and nutrients. This was taught to me in first grade. (to give you an idea of the age level)
Vegetation- plants, leafs trees, etc.
Cooking always leaches some of the nutrients of any vegetable. The longer a vegetable is cooked the more nutrients are leached into the cooking water. In that "raw" has the benefit of supplying all of the nutrients available in all vegetables it is better. Depending on the application, it is preferable to steam a vegetable only until it is "Fork Tender" and attains a brightness of its natural color. By cooking with steam rather than boiling in water, fewer of the nutrients are leached.
There is no general answer to this question. Some foods are heavily refined, which removes nutrients from them. Some examples are flours, breads made from refined flour, white sugar, white rice, etc. Other foods may have been grown in soil which does not contain all the nutrients and macro-nutrients, so those foods would be lacking in nutrients. It really depends on how much processing has been done on the food, whether high heat has been used on it, the soil it was grown in, etc.
A hybrid vegetable is not a true breed of a vegetable. It is altered by interbreeding different species and varieties of vegetables. Some common examples are carrots and cabbage.
Economics are things that drive a countries economy. Some examples of economics are farming, minerals, livestock, mining, nutrients, military, clothing and computer.
protein carbs fat vitamins minerals and water