Broccoli is a very rich source of carotenoids, especially betacarotene, which the body converts into vitamin A. Betacarotene and many of the other carotenoids are known to restrict the development and growth of cancer cells, and they play a vital role in the prevention of many types of cancer.

Cauliflower is an excellent source of folic acid, which protects against heart disease and birth defects, making it a particularly healthy vegetable. It does provide some vitamin C, so it’s a good immune-booster, but the white part is in fact the immature flowering head. Eating some of the tender green leaves closest to the flower will increase the amounts of vitamin C, betacarotene and folic acid that you get. Besides these factors that cauliflower has, the taste and texture like crunchiness make this vegetable as one of my favorite.

Originally uploaded by MarkFe

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Using cars every day and keeping household appliances plugged in aren’t the only ways we contribute to global warming. The way we eat does as well, mainly because producing and transporting food uses up energy and releases carbon dioxide and greenhouse gases into the atmosphere. Meat-eaters are guiltier compared to vegetarians. It takes a lot more energy to produce livestock: Feed production includes using fertilizer, deforestation, and pasture degradation. Then there are the animals themselves, whose manure emits gases that contribute to greenhouse gases too. Vegetables, although needing transport, at least release oxygen from their leaves making for cleaner air.