Fresh vegetables taste delicious and are healthy. Many vitamins are in the peel or in the leaves. This is why some vegetables can be prepared unpeeled, such as zucchini, aubergine or carrots.
In addition, gentle preparation such as stewing, steaming or cooking is advisable in order to preserve vitamins and minerals. Protein-rich vegetables are e.g. spinach, mushrooms or lettuce.
Vitamins (A, B, C, E, K), beta-carotene, minerals, trace elements, fiber, protein, amino acids and secondary plant substances.