About 14% of deaths worldwide due to inadequate vegetable consumption are caused by gastrointestinal cancers [79]. Epidemiological studies indicate that there is an inverse relationship between garlic consumption and CVD development.

Several noncommunicable diseases (such as cancer, obesity, cardiovascular, cognitive, skin, eyes, lung, and bone diseases) can be prevented by regular consumption of fruits and vegetables, based on the inverse relation between their consumption and the risk for developing the disease. The brief list of such important vegetables along with their properties is given below: In present scenario, we talk about 'Nutritional security". In addition to sulfurous compounds, there are carotenes and other antioxidant vitamins in broccoli. But, did you know why? Onions and garlic, thanks to the volatile oils, organosulfur compounds, and flavonoids in their content, are among the vegetables thought to be protective against DM, obesity, and MS [8]. Dietary fibre in known to be associated with reduced incidence of coronary heart diseases. In a meta-analysis, the effects of vegetable consumption on cancer incidence were examined. It was also found that chard decreased elevated MDA levels due to diabetes and increased antioxidant capacity [36].

Available from: Importance of Quality Vegetables to Human Health, Use of Substrates for the Production of Quality Horticultural Crops, Effect of preparing and cooking methods on vegetables, Faculty of Health Sciences, Ankara University, Ankara, Turkey. These health benefiting phyto-chemical compounds firstly; Fruits and vegetables have been shown to help protect against heart disease, stroke, certain types of cancer, gastrointestinal issues, high blood pressure, eye disease and more. Similarly, in Type 2 diabetic rats fed with a high fat diet, indole-3-carbinol reduced blood glucose levels, and HbA1c levels, thereby reducing thiobarbituric acid reactive substances, lipid hydroperoxides and conjugated dienes levels, and increased levels of SOD, CAT, and GSH-Px [40]. Nothing gives you lasting energy more than a healthy diet along with exercise and a healthy lifestyle. To minimize nutritional losses, vegetables should be chopped right before cooking, if possible by hand or by metal tools while making the minimum contact possible, each vegetable should be cooked with the method and time that is most appropriate for that vegetable, and consumed as soon as possible. Majority of day-to-day used vegetables are very low in calories and saturated fats. Vegetables, like fruits, are low in calories and fats but contain good amounts of vitamins and minerals. These nutrient and non-nutrient molecules reduce the risk of chronic diseases such as cardiovascular diseases, diabetes, certain cancers, and obesity [2, 3]. However, if you need to store them, then place inside plastic wrappings