Raw Food Diet For Optimal Health
In number one spot is broccoli. Broccoli picked fresh, contains high quantities of Vitamin C, twice as much as an orange, in addition to soluble fiber. It also contains a tongue-twister of a compound called glucoraphanin. When you chew broccoli, the glucoraphanin is converted to sulforphane by the enzyme myrosinase.
Sulforaphane is a strong anti-cancer compound. Broccoli also contains almost half as much calcium as the equivalent weight of milk. It also has 19 times less fat than chicken and 49 times less fat than beef, along with various minerals and other vitamins.
The number two vegetable for nutrition is Popeye's favorite, spinach. Spinach contains about 22 percent of the adult RDA of iron for a 100g serving, quite a high concentration for a vegetable. Like all vegetables, grains and half of the meats that contain non-heme iron, this type of iron totally depends on what's around it for its absorbability.
Vitamin C enhances the absorption of non-heme iron. Heme iron is found only in meats but in smaller quantities. Non-heme iron is absorbed more slowly than heme iron because releasing it from binders and fibers takes time during the digestive process.
The disadvantage with spinach is that it contains high levels of oxalates which bind with the iron, forming ferrous oxalate which the body removes from itself. Oxalates are strong influences on how much iron can be absorbed from the body.
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Sulforaphane is a strong anti-cancer compound. Broccoli also contains almost half as much calcium as the equivalent weight of milk. It also has 19 times less fat than chicken and 49 times less fat than beef, along with various minerals and other vitamins.
The number two vegetable for nutrition is Popeye's favorite, spinach. Spinach contains about 22 percent of the adult RDA of iron for a 100g serving, quite a high concentration for a vegetable. Like all vegetables, grains and half of the meats that contain non-heme iron, this type of iron totally depends on what's around it for its absorbability.
Vitamin C enhances the absorption of non-heme iron. Heme iron is found only in meats but in smaller quantities. Non-heme iron is absorbed more slowly than heme iron because releasing it from binders and fibers takes time during the digestive process.
The disadvantage with spinach is that it contains high levels of oxalates which bind with the iron, forming ferrous oxalate which the body removes from itself. Oxalates are strong influences on how much iron can be absorbed from the body.
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