Vegetables in the diet

Vegetables take the larger part in the average diet not only for their nutritional value but for their influence on the whole process of digestion. They are recognized practically by the cuisine of every country. They are eaten not only as garnishes to meat and fish but as separate dishes too.

Vegetables are eaten in a variety of ways as part of main meals and as snacks. The nutrient content of different types varies considerably. With the exception of pulses, vegetables provide little protein and fat. Vegetables contain water soluble vitamins like vitamin B and vitamin C, fat-soluble vitamins including vitamin A and vitamin D, and also contain carbohydrates and minerals.

The green colour of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.

The yellow/orange colours of vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.

The red/blue colouring of some vegetables (e.g. red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are very water soluble.

12.Read the following text, translate it into Ukrainian.