Digestive System Healthcare

Health promoting vegetables

In the minds of Poles, green light for vegetables is becoming more and more popular – our dinners are no longer limited to a salad with a lot of mayonnaise or fattening dressing. We are eager to include more varieties to make our diet more attractive. In this article, I present a list of slightly less well-known, but also health-promoting plants whose consumption is very beneficial to us. Check which of them is worth knowing!


Eggplant is also known as the pear of love, eggplant or solitary noodles. This vegetable belongs to the nightshade family, which is characterized primarily by low calorific value. A portion of 100 g of this vegetable provides just over 20 kcal. The pulp of the love pear contains a significant amount of magnesium, potassium and calcium. What’s more, it is a very good source of dietary fiber. Its amount is almost twice as high as in popular peaches or apples. In addition, the eggplant possesses vitamins A, B and C. The elongated Psianka also has strong anti-cancer properties due to the significant amount of antioxidants. First of all, attention should be paid to the anti-angiogenic nature of nasunin – a substance found in the eggplant skin.

The pear of love is used primarily to improve the metabolism of our body, increase protection against cardiovascular diseases and reduce the chance of developing cancer. Thanks to fiber, which is contained in eggplants, these vegetables are used in treatments aimed at improving the functioning of the digestive system and lowering cholesterol. However, the detoxification character of the plant can be used in cleansing diets.


A ridge or rutabaga is one of the varieties of cabbage, which is only a cultivated vegetable. Due to the large amount of water and the significant content of vitamins B and C, rutabaga is recommended mainly for people who are slimming. In addition, it is a low calorie plant and therefore can be a very common addition to our meals. However, do not overdo it! Karpiel due to the large number of cyanides leading to inhibition of iodine transport in the thyroid gland may cause hypothyroidism to develop.

Broad beans

Broad bean is a species of a very large family of legumes. Due to the small amount of fat and high content of dietary fiber, broad beans can be used by people during slimming diets. It is worth adding, however, that it is not a low-calorie plant. A standard serving of 100 g provides almost 110 calories. A large portion of folic acid and vitamins

from group B very favorably affects the regulation of the nervous system. In the case of the first consumption of beans will cover over 100% of the daily demand. In addition, it ensures a healthy pregnancy and reduces the risk of fetal malformation.

In turn, these vitamin compounds together with iron may bring particular benefits during anemia through participation in the synthesis of new erythrocytes. Another and equally important feature of broad beans is high protein content. A portion of 7.6g of protein in a 100g portion of boiled vetch is a good solution for everyone promoting meatless lifestyle. A significant amount of potassium and a small portion of sodium is an effective element in the process of regulating the level of cholesterol in the blood.


The usual pea variety is often referred to as green peas. This plant comes mainly from the areas of North Africa, Asia, eastern and southern Europe and the Caucasus. Currently, it is practically practiced in most parts of the world. Peas are best eaten raw – thanks to this we will provide a larger amount of health-promoting mineral salts and vitamins. The vegetables are numerous and useful substances. We are talking about beta-carotene, fiber, numerous vitamins (B, C and E) and the mass of micronutrients. In the context of the latter, it is worth adding that here mainly for phosphorus, potassium, calcium and iron.


Kale is one of the cabbage varieties that is characterized by long and very wrinkled leaves. It occurs mainly as a crop, rarely can you encounter wild growing representatives. Very often it is treated as an ornamental plant rather than edible which is dictated by multicolored leaves. Their colors usually dominate in green and its purple, brown and slightly darker shades.
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The composition of kale should not surprise anyone. The wrinkled cabbage variety is characterized by the presence of a large number of numerous antioxidants. The composition of the plant can be found beta-carotene, lutein or zeaxanthin, which effectively improve the functioning of the eye and remove from the body an excessive amount of toxic oxidizing compounds. Kale is also a vegetable with a rich content of fiber and numerous mineral salts. Here, mainly talk about potassium and calcium. Thanks to this, it can be classified as one of the ways to protect the circulatory system and the digestive tract against numerous problems such as excess cholesterol, elevated pressure or ulcers.


Squash is a plant that is a cross between two equally popular vegetables, ie zucchini and pumpkin. The largest benefits for our body are provided by young squashes, which have a soft flesh and a light and soft skin. What decides to include it in your diet? First of all, the low calorific value – a portion of 100 g is only 15 kcal. In addition, squash fruit does not accumulate an excessive amount of harmful heavy metals. However, they have other properties that are equally beneficial to the body. This is about the presence of beta-carotene, vitamins B and C and phosphorus, potassium and calcium. Squash also has a diuretic effect.


Kohlrabi is another variation of vegetable cabbage, which, like kale, occurs mainly on crops. It’s rare when you can meet with wild kohlrabi. In Poland, it is one of the most common crops, but somehow not very often lands on our tables. It is a pity, because in practice it turns out that it has many valuable ingredients. In addition to the richness of vitamins A, B and C and the mass of micronutrients like phosphorus, iodine, magnesium, manganese, copper, potassium, calcium or iron, it also has other beneficial compounds. An example may be pantothenic acid, which determines many processes in our body. Accelerates wound healing, improves the functioning of the gastrointestinal tract, the circulatory and nervous system, or improves skin pigmentation and the condition of our hair.



Patisons are called a slightly less known variety of pumpkin, which was imported to European areas by Spanish travelers. It was they who took a pumpkin-shaped vegetable with them on trips to North America. Patison turns out to be a very versatile vegetable – in culinary practice it can be used for stuffing, goulash preparation, solo or as a component of dinner dishes and salads. Very often, patisons belong to the group of ornamental vegetables.

However, it is really the composition that determines that patisons can be called healthy vegetables. Due to low calorific value plants (17 kcal / 100g) are a good product during weight loss and a substitute for more fattening products. What’s more, the patisons are a kind of storage of beta-carotene, phosphorus, magnesium, iron and some vitamins (B1 and B2, as well as C).


Parsnip is one of the plants belonging to the family of celery. It occurs mainly in Europe and in some areas of Asia, but over time its presence has spread to the whole world. Once a very popular plant in our country was the main addition to the dishes being prepared, it slowly begins to return to our tables.

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In the composition of parsnip we can find large amounts of protein, phosphorus, potassium, calcium or iron. In addition, it has vitamins B and C. The vegetable also has a strong detoxification and diuretic effect, therefore it is recommended especially for people with kidney problems, bladder or rheumatic disease. However, due to its high caloric content, it is not recommended for people during weight loss.


The name rhubarb refers to the plant variety, which includes almost 60 different species. Rzewień is characterized by a sour and tart flavor, the leaves of which have a red-pink color. A portion of 100 g of rhubarb provides our body with only 20 kcal and a large portion of fiber, therefore the use of this vegetable by people who care o the line will be particularly justified. In addition, the rhubarb has in its composition health-promoting ingredients like phosphorus, magnesium, iron, beta-carotene or vitamin C.

When describing the rapids, one should pay special attention to two very interesting elements present in this plant. The first of these is rapontygenin. It is a very strong compound among the polyphenols, whose ability to reduce the rate of division of cancer cells has been scientifically proven. What’s more, this substance is antiallergic and improves the work of the circulatory system. The second is raponticin – a substance with strong estrogenic activity which is particularly important for women in the period of climacteric as and younger girls who have a problem with acne. Rhubarb, however, is not recommended for men with testosterone deficiency because the vegetable can lead to an increase in this deficiency.


Rukhava is a popular name for a plant that is more often found as rocket. In systematics it is classified as a plant from the Brassica family. For a long time, categorized cress as a close relative of organisms referred to as corpse. After some time, it turned out that the greater affinity of rocket is attributed to the genus of the cress.
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The cress is especially recommended for people showing symptoms of avitaminosis – a disease resulting from deficiencies of basic nutrients due to illness, treatment or other causes. Extract

from rocket salad is referred to as glikonasturcine. Moreover, the cress is one of the rejuvenating products. Thanks to the rich amount of beta-carotene and vitamins C and E, the vegetable has a very strong antioxidant character which effectively prevents the development of many diseases and deterioration of our health.


Turnip is also often referred to as typical cabbage, which is known primarily from cultivation. The popularity of this vegetable applies to all areas with a moderate climate. The turnip roots have mustard glycosides with high sulfur content. The oil compounds contained in the roots, however, have a specific taste and smell. These substances lead to a marked improvement in skin perfusion and stimulation of the production process of some human secretions, such as digestive juices, saliva or bile. In turn, phytoncides are responsible for protecting our system against the development of pathogenic microorganisms and microorganisms.

However, this is not the end of numerous, health-promoting properties that comes with eating turnips. The tubers of this plant contain strong disinfectants and anti-seborrhoeic sulfur compounds such as rafanol and rafanin. In addition, it has a large amount of phosphorus, magnesium, potassium, calcium and iron. The high content of vitamins B1, B2, C and PP also confirms the very beneficial nature of vegetables for the human body.


The name salep comes from the Turkish language and refers primarily to the drink popular in this tradition. This term is also a known term for male orchid tubers, from which this drink is made. Very often it was found under the name of Chinese ginseng or a natural aphrodisiac. In practice, salep is mainly used for problems arising from the digestive system – diarrhea, excessive gastrointestinal tract stasis, digestive problems or extreme cachexia caused by the disease. It is often used as a warming agent and making it easier to fall asleep.


Skorzonera is a plant belonging to the Asteraceae family, which mainly comes from the areas of south-central Europe and some areas of Asia. Today it is grown only in some countries. The real name of the scallions is the black snake root, although very often one can meet with the common term or black root. The term comes from the edible part of this vegetable, i.e. the root covered with black skin, which, after peeling, reveals a white flesh to us.

The snake’s taste is very similar to popular asparagus. Skorzonera, in addition to minerals and vitamins found in the plant, also contains nicotinic acid. This compound in the synthesis and distribution of numerous substances such as amino acids, fatty acids or carbohydrates. It also widens blood vessels and inhibits the toxic effects of some chemical compounds and pharmaceuticals.


Sorrel is a representative of the knotty family. The term covers over 200 species of plants that occur practically in all areas of our globe with a moderate climate. It is worth remembering that this species diversity may cause problems in differentiating edible varieties with those that are colloquially treated as weeds.

Sorrel is one of the main sources of beta-carotene. A single portion of 100 g of this plant will cover almost 80% of the daily demand. This compound is a very good antioxidant that not only cleanses our body but also delays the process of progressive aging. In addition, there is routine in the composition of sorrel, which effectively improves the condition of blood vessels. In addition, it supports antioxidation processes. It is also worth mentioning that excessive consumption of sorrel may be detrimental to our body. The reason is the presence of oxalic acid, the surplus of which may lead to deterioration of calcium absorption and the formation of insoluble oxalate crystals.

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Enjoy the bean while it is!

Broad bean nutritional value 

Do you know that wild beans grow in Africa? In Poland, broad bean appears at the beginning of summer and, like other legumes, it is a treasury of nutritional value. It contains a lot of protein, fiber and low in calories (100 g is just 66 kcal and about 6 g of fiber, which helps to protect the mucous membrane of the large intestine from toxic substances). It has also been shown to reduce blood cholesterol because it binds bile acids in the large intestine. 


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Broad bean is rich in isoflavones and plant sterols. Isoflavones, such as genistein and daidzein, act protectively on the breasts, protecting them against cancer. Broad bean is characterized by a high concentration of an amino acid called levodopa (a precursor to dopamine), which acts as a neurotransmitter in the brain, but also raises testosterone levels and increases the synthesis of growth hormone. 

Delicious hummus from broad bean. Will you be tempted? 

Broad bean has a high nutritional value, it provides a lot of B vitamins 100 g fresh grain contains 423 micrograms or 106% of the daily requirement for folic acid. 

In the broad bean seeds we can also find vitamin B6 (pyridoxine), thiamine (vitamin B1), riboflavin and niacin. Most of these vitamins function as coenzymes in the reactions of the cell in the transformation of carbohydrates, proteins and fats into energy. 

What beans to buy? 

Very young broad beans, like sugar peas, can be eaten raw. Mostly sold beans are already shelled and stored in sealed plastic bags. It is not known if it is fresh and therefore it is best to buy it in pods. They should be intensely green, without discoloration and mold. 

How to store broad beans? 

Broad bean in the fridge retains its nutritional value for about a week. It can be eaten as a snack, it is also a great ingredient in salads. Unfortunately, it causes bloating and excessive fermentation in the gut. The way to eliminate excess gases is the addition of ginger, kelp or spice cumin, cumin or laurel leaf. 

How to cook broad beans? 

Bloating and gases are caused by oligosaccharides in grains, which unfortunately are not digested or broken down by intestinal bacteria. So to avoid stomach sensations, you can eat a glass of cooked beans (3 g oligosaccharides) at one time or cook the seeds properly. How to do it? 

You should pour the beans very hot water, leave for an hour, pour out the water and cook again in new water, salting at the end of cooking. Some recommend cooking it with the addition of fennel, especially if someone does not like the smell of boiling broad bean, but also lemon juice, sugar, herbs. So prepared it will work well in a salad with broad beans. If the broad bean is young (small, with a delicate, green skin), cook it for several minutes – preferably steamed. The older broad bean needs to be cooked for several dozen minutes to be soft (30-50 min.). It’s best to check every now and then, if it’s ready. 

Broad beans – who can hurt? 

Bean is not for people who suffer from gout (due to the presence of purines), tend to form oxalate stones in the kidneys and problems with the digestive tract. 

Broad beans may also occasionally cause serious allergic reactions, known as favism. Disease symptoms occur in people who have a mutation in the G6PD gene after exposure to various environmental factors, the most important of which are medicines, the intake of broad beans (Vicia faba) and contact with its pollen. 


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