The nutritional value of vegetables:

1. Vegetables provide the body with vitamins, such as: vitamin A, C and folate, and provide it with minerals, such as: iron, magnesium - a group which is small in fat and an important source of fibers.
2. They are characterized by being a source of carbohydrates as in seeds and tubers, except for some kinds, such as: cocoa and olives, which are a source of fatty materials.
3. Fats: They differ from fats found in meat in that the former tends to liquidity, but their nutritional value is similar to them.
4. Albumens: The nutritional value of albumens in vegetables is small, and, therefore, vegetables alone cannot serve as a source of albumens, which exist in beans in a large proportion.
5. Water: the percentage of water in vegetables is very large ranging between 70 and 90 and making their nutritional value small in comparison to their size.
6. Cellulose: Cellulose exists in abundance in vegetables. It is not absorbed in the body, but remains in the intestine in its form. It helps the intestines to move and works as a natural laxative. Therefore, some drugs are developed from cellulose for the treatment of constipation, and on this basis frequently eating vegetables is prescribed for people who suffer from constipation.
7. Vitamins: Vegetables contain a large amount of vitamins, which vary according to the different types of vegetables. The most important vitamin is (C), which prevents skin infections and fever. It is found largely in vegetables that are eaten raw because it is influenced by heat.
8. Minerals: All vegetables are rich in essential minerals and acids, most notably, potassium and iron.