The nutritive value and role of vegetables in the prevention of non-communicable diseases

Nutritional vegetables encompass the group of numerous plant-originated foodstuffs whose nutritive value depends on the part of the plant used. Tuberous vegetables and legumes are well known sources of energy which are nutritious; leafy vegetables are rich in protective matters. Depending on plant kind, agro-technology applied, and climate, the nutritious and protective content may differ but their components are always valuable in human nutrition. In the period 1973-1992, Yugoslavia significantly decreased vegetable consumption; from 180,53 kg/inhabitant/year to 97 kg per inhabitant. During this period there is evidence of increased metabolic disorders such as high cholesterol in blood and hyperglycemia but also cardiovascular diseases and some forms of cancer, particularly breast and colorectal cancer.