is npk good for vegetables?
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Potassium the K in NPK Potassium has the chemical symbol K from its Latin name kalium. It promotes flower and fruit production and is vital for maintaining growth and helping plants resist disease. It's used in the process of building starches and sugars so is needed in vegetables and fruits.
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['Kale.', 'Spinach.', 'Brussels sprouts.', 'Parsley.', 'Collard greens.', 'Mustard greens.', 'Endive.', 'Red cabbage.']
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Desirable vegetables include dark leafs of romaine lettuce, collard greens, mustard greens, carrot tops, endives, Swiss chard, kale, parsley, green beans, dandelion greens, turnip greens and clover. Iceberg or head lettuce should not be fed as it is comprised most of water and contains very little nutrient value.
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Vegetables (all plans) There are a few vegetables that are not zero points on all three plans including potatoes, sweet potatoes, yams, parsnips, cassava, mushy peas, yuca, and olives. This includes fresh, frozen, and canned vegetables as long as they aren't packed with any additional oil, sugars, or fats.
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['broccoli.', 'cauliflower.', 'cabbage.', 'Brussels sprouts.', 'bok choy.', 'kale.', 'collard greens.', 'turnips.']
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Starchy vegetables as their name implies have more starch, but they still have a lot of nutrients. Common starchy vegetables are potatoes, corn, peas, and winter squash (acorn or butternut).
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The vitamin K contents of dark green leafy vegetables provide a number of health benefits including: protecting bones from osteoporosis and helping to prevent against inflammatory diseases. Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods.
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Vegetables: Aubergine, Bean Sprouts, Broccoli, Cabbage, Carrot, Cauliflower, Courgette, Cucumber, Green beans, Kale, Leek, Lettuce, Mushroom, Parsnip, Peas, Potato, Pumpkin, Spinach, Sprouts, Swede, Sweet Corn, Sweet Potato, Turnip, Watercress, Dandelion leaves, Common Plantain.
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['cabbage.', 'collard greens.', 'fennel.', 'kale.', 'lettuce.', 'mustard greens.', 'spinach.', 'Swiss chard.']
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An average leek (boiled and drained) contains 12mg sodium, 21mg phosphorus, 17mg magnesium, and 37mg calcium. Boiling and draining the water of vegetables will help reduce the potassium and mineral content. Few vegetables are low in potassium, but you can see the ranking of all vegetables low in potassium.
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The way that you cook frozen vegetables can also affect their nutrient content, as well as whether they contain any added sugar, salt, or premade sauces and seasonings. However, for the most part, frozen vegetables can be a nutritious and convenient addition to a balanced diet.
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Some types of starchy vegetables — including potato and corn — have caused controversy due to their high starch content. Though some people believe they should be avoided altogether, starchy vegetables provide a range of beneficial nutrients and can make a healthy addition to your diet when consumed in moderation.
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Leafy green vegetables Leafy green vegetables are rich in nitrates, which help to manage blood pressure. Some research suggests that eating 1–2 servings of nitrate-rich vegetables every day can reduce hypertension for up to 24 hours. Examples of leafy greens include: cabbage.
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All varieties of carrots are extremely nutrient dense and a great addition to a healthy diet – they're high in fiber and rich in potassium, vitamin C, and vitamin K. However, each individual color contains a specific set of phytonutrients (antioxidants) which offer slightly different nutritional benefits.
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Acceptable vegetables that should represent a high percentage of the diet include collard greens, beet greens, mustard greens, broccoli turnip greens, alfalfa hay or chow, bok choy, kale, parsley, Swiss chard, watercress, clover, red or green cabbage, savory, cilantro, kohlrabi, bell peppers, green beans, escarole and ...
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Vegetables with High Amounts of Nitrates If you have spinach or any green leafy vegetables, carrot, turnip or even celery, avoid reheating them in the microwave. These nitrate rich vegetables when heated again can turn toxic, releasing carcinogenic properties, which are generally cancerous in nature.
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Load Up on Dark Leafy Greens like Spinach and Bok Choy Some of the best sources of potassium are dark leafy greens such as spinach, which when cooked has more than 800 mg of potassium per cup; bok choy, which contains around 600 mg per cup when boiled, and Swiss chard, which has almost 1,000 mg per cooked cup.