Vegetables and Fruits for Vitamins, Minerals, and Fiber
Grains, meats, and fish supply the body with carbohydrates, fats, and proteins, but vegetables are the primary source of vitamins, minerals, and fiber. Many diseases are associated with vitamin deficiencies, and vegetables can help us avoid these illnesses.
In recent years, researchers have discovered that certain vitamins are anticancerous agents. One of them is vitamin C, which can be found in chili pepper, Chinese cabbage, kale, kohlrabi, and parsley. Fresh chili peppers reportedly contain as much as 105 milligrams of vitamin C per 100 grams. Carotene and vitamin A have also been found to be anticancerous agents and are found in many vegetables, such as carrots, parsley, pumpkins, spinach, and squash.
Vegetables and fruit are also primary sources of fiber, which is essential in promoting intestinal peristalsis, aiding digestion, inducing regular bowel movements, and reducing the quantities of coproporphyrin. Fiber is also useful in preventing colon cancer.
In his article "Research on Longevity," published in Japan in 1977, Dr. H. Y. Tora pointed out that as the Japanese economy continues to make headway, the Japanese people have had an excessive intake of animal foods at the expense of grains and vegetables. This has resulted in increased acidity and decreased alkalinity of the blood, leading to blood acidification, which accounts for the increased incidence of obesity, cancer, arteriosclerosis, heart disease, diabetes, hypertension, cerebral hemorrhage, coronary disease, arthritis, and gout. In general, animal foods, fish, and eggs are acidic foods, while fruits and vegetables are alkaline foods. Most fruits and vegetables can neutralize the effect of an excessive intake of acidic foods.