The starch is what the simple sugars are stored as in the plant and the cellulose is the branched chains of glucose that make up fibers in the plant (providing the plant structure when living). The simple sugars in plants are sucrose, fructose and glucose sugars, which sweeten fruit and vegetables. Plants also contain three types of carbohydrates: Omega-3, in Brussel sprouts – important for cognition.Protein, as in some beans, peas and lentils – essential for growth and repair.Minerals including magnesium, selenium, calcium, potassium, and iron. ![]() B vitamins such as B1, B2, B3 etc., which are important for making sure our cells are working properly.Vitamins such as vitamin K, C, D, A, E., which support essentially processing in our body.Plants are full varying levels of important gut-friendly components, including: With the world now crazy for plant-based diets, it is important to learn what is in the plants we eat and the health-giving benefits of these. Why not boost your gut microbes, save money AND the planet by consuming more of the plants you purchase? What’s In The Plants We Eat? Yet, it seems utterly illogical that we disregard a natural prebiotic, to buy another – made of the same ingredients. ![]() A third of global emissions come from food waste, 30% of which are thought to be from parts of highly palatable vegetables most of us throw away¹.Ĭurrently, the gut microbiome is very fashionable, with probiotics and prebiotic supplements flying off the shelves. ![]() Our gut bacteria feed off prebiotics – the fibre in vegetables. There’s a more sustainable way to get your daily dose of prebiotics. We throw away essential prebiotics which could help us lose weight, prevent disease and stay allergy-free.
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