Benefits of eating raw vegetables.

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Doctors recommend eating plenty of vegetables to stay healthy. One such useful vegetable is green leafy vegetables. The benefits and nutritional value of green leafy vegetables are abundant. So there is a lot of demand for it. Due to the high nutritional value of green vegetables, its demand is high. Kale is very popular in rural areas as compared to cities.

Raw vegetables are eaten in many ways. But kachupata is more popular in bharta and curries. Raw vegetable curry with hilsa, shrimp, small fish or dried fish is very popular among the people of Bangladesh.

Kachusha contains high levels of potassium, so it also reduces the risk of heart disease and stroke. All doctors advise to eat raw vegetables when the amount of hemoglobin in our blood decreases. Along with vitamin A, this vegetable contains vitamin B and C-O. In addition, Kachushak is rich in iron and is highly valued. Cabbage is a very good source of vitamin A. Kale plays a very important role in preventing all kinds of diseases caused by vitamin A deficiency, including rickets. This raw vegetable can meet many of the daily nutritional requirements.

Eating green leafy vegetables reduces blood cholesterol, so leafy greens and leafy greens are very beneficial for people with high blood pressure. Regular consumption of green vegetables reduces the risk of colon cancer and breast cancer.

Various vitamins and minerals present in kachu green are very beneficial for pregnant mother and baby. Kachu vegetables are easily available to us so pregnant women from poor families can eat kachu or kachu vegetables to meet their vitamin and iron requirements.

Green vegetables play a more effective role in keeping the supply of oxygen active in our body. Iron and folate in this vegetable increases blood volume. As a result, oxygen circulation is adequate. Vitamin K present in it prevents bleeding problems.

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