Nutritional characteristics of carbohydrates and inorganic salts in vegetables
Inorganic salts: its rich, such as calcium, phosphorus, iron, potassium, sodium magnesium, copper, is an important source of inorganic salts, to maintain the body's role in acid-base balance play an important role. Green leafy vegetables generally contain more than 100mg / 100g. But should pay attention to the removal of part of the oxalic acid during cooking, may be conducive to the absorption of inorganic salts.
Vitamins: Fresh vegetables and fruits are an important source of ascorbic acid, carotene, riboflavin and folic acid
Carbohydrates include sugars, starches, cellulose and pectin substances. Its species and quantity, because of the types of food and varieties are very different.
Inorganic salts are absorbed and utilized by crops in the soil. Carbohydrates are composed of carbon (C) and water (H20). Each person's body contains carbohydrates.
