| Autor: |
Utari DM; Department of Public Health Nutrition, Faculty of Public Health, Universitas Indonesia, Depok 16424, Indonesia., Kartiko-Sari I; Asian Nutrition and Food Culture Research Center, Jumonji University, Niiza 352-8510, Japan., Miyazaki T; Jakarta Sales Office, PT Kewpie Indonesia, Jakarta Selatan 12520, Indonesia.; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan., Umezawa H; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan., Takeda Y; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan., Oe M; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan., Wang W; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan., Kamoshita S; Department of Food and Nutrition, Jumonji University, Niiza 352-8510, Japan., Shibasaki M; Department of Food and Nutrition, Jumonji University, Niiza 352-8510, Japan., Matsuoka R; R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan., Yamamoto S; Asian Nutrition and Food Culture Research Center, Jumonji University, Niiza 352-8510, Japan.; Department of Food and Nutrition, Jumonji University, Niiza 352-8510, Japan. |
| Abstrakt: |
Vegetables are low in energy and rich in vitamins, minerals, and dietary fiber; various health benefits associated with their intake have been reported. Salads are one of the most convenient ways to consume vegetables and can be made simply by pouring mayonnaise, dressing, olive oil, or other condiments over a selection of vegetables. There are also many reports on the ways in which vegetable intake can improve health. However, there is no comprehensive review summarizing the health functions of vegetables when consumed as a salad. The effects of vegetable salads on amounts of vegetable intake, lifestyle-related diseases, and the absorption of specific nutrients through mayonnaise, as well as the effects of the order in which vegetable salad and carbohydrates are consumed, have been reported. In this review, the health functions of vegetable salad consumption are reported. |
