Recommendations of nutritionists to prevent COVID-19 - 'Consumption of vegetables'

Consumption of vegetables in the context of the coronavirus epidemic

In cases of coronavirus epidemic, receiving sources of vitamins A and C strengthens the immune system. Daily consumption of carrots, tomatoes, cabbage (cauliflower, Brussels sprouts, kale, kale and broccoli) and green leafy vegetables such as vegetables, provides part of the vitamin C needed by the body. Carrots, squash, and dark green leafy vegetables such as spinach, beet leaves, and lettuce are good sources of vitamin A.
A few essential points:
In epidemic conditions, daily consumption of vegetable soups, salads and eating vegetables is of particular importance. Use turnips, beets and onions, which provide vitamin C, to make soups. Consumption of cabbage (rich in vitamin C and glutamine) detoxifies the body and reduces inflammation. Eating vegetables along with whole grains and fruits by reducing dietary fiber reduces constipation.