Nutritional composition (in g. per 100g of edible parts)
Source : ADRIAN J., LEGRAND G., FRANGUE R., Dictionnaire …
Fresh vegetables are all foods in which water is the main component (up to 95%).
Their energetic contribution is hence very low, which is why they are being recommended for diets.
Vegetables contain few nutriments, their nutritional interest residing in the supply of minerals, trace elements, vitamins, and fibres.
They also constitute an important source of calcium. Cooking makes them easier to digest but lowers their contents. Pressure cooking best preserves vegetables qualities.