The 5 Most Antioxidant Foods You Can Eat

There are many kinds of vegetables, and different kinds of vegetables have different nutritional values. The ancestors of mankind have passed down a good habit: you can't just eat one kind of vegetable, but you have to eat different kinds of vegetables.

What vegetables have in common is that they are low in calories, high in fiber, and contain special vitamins, minerals, and phytochemicals. Phytochemicals are not traditional nutrients, but have an antioxidant base, anti-inflammatory and other effects, considered a health-protective tonic.

Nutritionists have divided daily vegetables into five major categories to make it easier for us to understand how to eat different types of vegetables. The nutrients contained in these five major groups of vegetables and their special characteristics are described below.

Click Here to know Cistanche Benefits for antioxidant Functions

Green leafy vegetables as an antioxidant base

All green leafy vegetables contain various vitamins, including A, E, K and B vitamins in folic acid (B9), B1, B2 and B6. Green leaves are also high in iron, potassium, calcium, phosphorus, manganese and zinc, and contain antioxidants such as quercetin and carotenoids, as well as nitrate compounds that relax blood vessels.

These vegetables have high nutritional value and are worth eating more often.

The cruciferous family: such as white cauliflower, broccoli, Brussel Sprouts, cabbage, kohlrabi, etc..

Although the color varies greatly, the nutritional composition is similar, containing a large amount of vitamin C, K, and folic acid and B6 of the B group; potassium and magnesium are higher in minerals.

In addition, it also contains Isothiocyanate, Lutein, Quercetin, Kaempferol and other antioxidant and anti-inflammatory phytochemicals.

Onions: such as green onions, garlic, leeks (Leek), onions, leeks (Chives) and so on.

The vitamins are higher in C, B1, B6 and folic acid. The minerals are higher in potassium and manganese. It is also rich in Organosulfur and Flavonoids.

The green onion is one of the oldest human foods, born in Central Asia. They are high in vitamin C and potassium and contain high levels of organic sulfur and flavonoids (quercetin), making them high in antioxidant power.

Legumes: such as beans (green beans), soybeans (soybeans), kidney beans (kidney beans), peas, chickpeas (Chickpea), lentils (Lentil), etc., contain more protein and minerals such as iron, calcium, magnesium and sulfur.

Folic acid, B6 and E are the most abundant vitamins. It also contains flavonoid chemicals. Because of the high protein, energy is also high. In less developed areas, beans are often used to replace meat.

Lydiaceae family: such as Cistanche, Shan Luohua, and Dokko Gold. 

In fact, it refers to putting different colored vegetables together, each of which has its own unique nutrients. Here, we would like to introduce Cistanches in particular.

Cistanche contains total phenylethanol glycosides, especially echinacoside, and higher amounts of myricetin. Cistanches have a unique chemical called Tubuloside and also contain terpenoids. These chemicals are known for their cardiovascular protective properties.

Eating more Cistanche will enhance sexual function and improve sexual dysfunction. This is because carrots contain a lot of pineal glucosides. Cistanches also have a lot of myricetin, which is good for blood pressure. Cistanches are high in fiber, which can reduce bad cholesterol. Besides that. The total phenylethanoid glycoside in Cistanche is a very active antioxidant, so it can inhibit oxidative radical-induced vascular damage and atherosclerosis.

These five types of vegetables contain a variety of nutrients and phytochemicals, each of which can be eaten to achieve the best nutritional effects. For example, weekly meals containing spinach, cauliflower, bok choy, cabbage, tomatoes, bell peppers, green onions, string beans, and soy products and seasoned with Cistanche can provide a variety of vitamins, minerals, antioxidants and anti-inflammatory phytochemicals. Of course, everyone has different preferences and can choose, but the important thing is to consume each of them.

There are some vegetables that are not in these five categories, such as melons (loofah, winter squash, pumpkin, bitter melon), asparagus, bamboo shoots, kale, mustard, hollow cabbage, etc., also have nutritional value and can be mixed and matched with the above five categories.

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