The Healthy Benefits of Grilling Vegetables
When grilling vegetables, you will get the best results when using veggies with a low water content. These are the cabbages, bell peppers, mushrooms, onions, asparagus. It is fun wrapping these vegetables in tinfoil before putting them on the grill, although it is also fine to put them directly on the grill.
What I love about wrapping them is the no need for anything like fat or seasoning. Grilling to me is the best way to preserve the nutrients present in your vegetables. Boiling rids them a lot of their nutritional value. Frying soaks them up a lot in fat… so grilling is the healthiest way to prepare vegetables.
Eating a diet, which is rich in vegetables and fruits, can reduce the risk for cardiovascular diseases, type 2 diabetes, and stroke. This makes eating vegetables the best thing. Orange and dark green vegetables are higher in cancer-preventing antioxidants and nutrients than other types.
Vegetables are also low in calories and fat but high in fiber, so they can help you to lose weight by making you feel full. You find potassium, dietary fiber, vitamin A, vitamin C, vitamin E and folate (folic acid) in vegetables. Dietary fiber can reduce the blood’s cholesterol levels and helps with good bowel function.
Potassium keeps blood pressure at a healthy level. Folate helps in the production of red blood cells. Vitamin C is good for the teeth, gums, wound healing and iron absorption. Vitamin A is good for the skin and eyes. Vitamin E protects vitamin A and essential acids in the body from cell oxidization.