Vegetables for Fatty Liver

Vegetables for Fatty Liver

Scientific facts indicating the health benefits many vegetable have are now bigger than ever. Not just for fatty liver, but for a long list of disease and conditions.

The secret of vegetables is the combination of fiber, minerals, vitamins and various unique active compounds which create together a powerful synergy.

Consumption of varied vegetables from different “families” and colors ensures a good balance between the different components needed by your body, and achieving various health benefits, including help curing a fatty liver.

What about Frozen Vegetables, are they healthy?

Frozen vegetables go through a process of scalding and freezing few hours after harvest, compared with fresh vegetables that sold in market days after harvest.

The freezing condition of the vegetables has a significant implications for the conservation and vitamins.  The lower the freezing temperature is, so the preservation of vitamins during the freeze gets better. In general, vegetables are kept frozen at about minus 86 °F (or 30 °C).

The fiber content in vegetables is not damaged at all by the freezing process, and even found a small increase in their contents.

The mineral content of vegetables is not affected as-well by the freezing process. Moreover, frozen vegetables require a shorter cooking time than fresh vegetables, and thus have significant impact of the antioxidant vitamins passed through the cooking compared to when you cook fresh vegetables.

Another advantage of frozen vegetables is that they are available all year round. However, frozen vegetables lose some of their essential nutritional compounds during harvest, storage, and marketing. So the initial nutritional compounds found in fresh vegetables might be a little higher than in frozen vegetables.

List of Vegetables for Fatty Liver

• Onion – high levels of vitamin C and dietary fiber.
• Broccoli – high levels of vitamin C, dietary fiber, protein, and anti-cancer components.
• Cabbage – Contains multiple anti-inflammatory components, and very high levels of vitamin C.
• Carrot – excellent source of vitamin A and dietary fiber.
• Tomato – contains Lycopene, a very powerful natural antioxidant.
• Peppers – great source of vitamin A, vitamin B and vitamin C.
• Garlic – high levels of vitamin C, fights high cholesterol and blood pressure, and cancer.
• Beet – known to be good against diseases related to digestion system, like fatty liver.