Home Lifestyle Nutritious traditional vegetables that boost one's immunity

Nutritious traditional vegetables that boost one’s immunity

Our continent, Africa, is blessed with the capacity to not only grow healthy traditional vegetables but to also sustain our health needs that are associated vegetables. We have a wide range of vegetables that are helpful in health needs such as reducing the risk of cancer, stroke, vision and diabetes. Let us have a look at the said vegetables;

1.Cow peas.

This is commonly known as ‘kunde’ in Kenya. It is rich in fibre, dietary acid and folic acid… It help boosts one blood count, reducing one’s risk of heart diseases.

2.Collard greens.

This is what we commonly term as ‘sukuma wiki.’ Most people confuse this with kale. Collard greens are the most staple vegetable in Kenya, commonly served on the side during meal times.. It is rich in vitamins A,C and K. It also helps reduce one’s bad cholesterol and boosts one’s good cholesterol, hence reducing blood pressure.

3.Beetroot.

It is praised for its ability to improve one’s blood count. Pregnant mother’s are encouraged to have it especially during the first trimester.

4. Pumpkin and pumpkin leaves.

It is rich on dietary fibre and vitamins A, C and K.

5.Amaranth

This is one traditional vegetable that most people ignore its health benefits. It is grown in most parts of Africa including Kenya and Tanzania. It contains dietary acid, folic acid and it reduces one’s risk of cancer, stroke and diabetes.

6.Sweet potatoes.

These are root vegetables that is high on vitamins A,B and C. Helps reduce cancer risk.

7.Cauliflower.

It is high on vitamins C and K. It helps reduce obesity.

8.Spinach.

It is one common vegetable in Kenya. It is high on vitamin K. It helps reduce heart disease risk.

9.Managu.

It is commonly consumed in Kenyan homes. It is known for its ability to reduce blood pressure and diabetes.

10.Carrots.

It is commonly known for its use in promoting one’s vision and fight against cancer. It is high in vitamin A in the form of beta-carotene. Carrots can be consumed both raw and cooked.

 

 

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