Welcome to Cirio International

Please, choose your country

ITALY
Autentico Italiano dal 1856

HEALTH BENEFITS

of Vegetables

The beneficial properties of Vegetables

"Make your kitchen and your table more "naturally" coloured, and do not focus on one colour!"
This is the synthesis of the scientific conclusions of the World Health Organisation and other organisations (especially oncology ones).

According to scientific studies accurate for a balanced diet must include at least five portions of fruit and vegetables as part of a varied diet.

The benefits of vegetables include:
  • The contribution of fibre, which facilitates intestinal transit and protects against colon cancer
  • A high concentration of antioxidant vitamins (especially in plants contained more intensely green)
  • The supply of minerals such as potassium, which helps maintain bone mass, low blood pressure and prevents the formation of kidney stones
To increase the consumption of vegetables in your everyday diet, eat them as a snack between meals or add them to various dishes.

Properties of Legumes

Legumes contain protein, useful for producing antibodies and fibers that keep the intestines healthy, the organ which concentrates 70% of the immune cells. 

The fibres of legumes, such as vegetables, help eliminate toxins and nourish the good bacteria that fight disease.

Beans 

Beans contain many nutrients, but very little fat; the energy possessed is due to carbohydrates; I can help you keep tabs on your cholesterol, thanks to the presence of lecithin. Minerals found in these vegetables include calcium, phosphorus, magnesium and potassium. There are also vitamins B1, B2, B3, vitamin A and vitamin C.

Chick Peas 

Chick peas contain energy-rich substances fundamental to the well-being of the body, from vegetable protein fibre, vitamin C and some B vitamins, as well as minerals and polyunsaturated fatty acids. They have therapeutic properties (controlling the levels of cholesterol and triglycerides) and acid-resistant, and are therefore not contraindicated in case of ulcers.
They are effective at controlling the levels of cholesterol and neutralising stomach acids.

Lentils 

Even lentils (called in the past as "the poor man's meat" for their nutritional properties at a lower cost than those of animal origin), are rich in protein, but they contain very little fat and are cholesterol free. They have been liked to the prevention of arteriosclerosis as they are low in unsaturated fat. The large amount of fibres helps the intestines to function operation and also control cholesterol levels. But that's not all: the lentils also contain soflavoni, substances that "detoxify" the body.

Peas

The richness of these little legumes lies in the amount of folic acid they contain, along with other vitamins and minerals. Folic acid and vitamin B6 are beneficial to keeping your heart and blood vessels healthy. Recent studies have shown that consumption of peas helps to keep down the levels of "bad" cholesterol (LDL) in the blood and helps to control blood sugar. Peas are the perfect allies of: skin, colon, heart, blood vessels, immune system.