Why carbs in veggies are a health-nutrient bomb

If you’ve been avoiding carbs, you’re in for a treat.

A new study suggests that they may be a better source of vitamins and minerals than other vegetable foods.

The findings are important, says Dr. Arie Rosenfeld, an associate professor of nutrition at the University of Toronto, and the lead author of the study published in the journal Nutrition.

“The benefits of vegetables in terms of health are not as great as other vegetable types, like red meat, which is good for you in terms to be able to reduce your risk of heart disease, type 2 diabetes and other chronic diseases.”

The study looked at the effect of adding a handful of different vegetables to a normal diet.

The researchers, who included two Canadian researchers, tested vegetables such as green and yellow kale, green bell peppers, red peppers, broccoli, cauliflower, carrots and celery to see whether adding them to the diet would make a difference in the amount of vitamins or minerals they delivered to the body.

The researchers found that adding a few vegetables to the typical diet of the average person made a big difference.

The amount of calcium, potassium and magnesium in the food was similar to what we get from eating dairy products, and less than half the amount we get when we eat processed foods.

And, of course, the amount added to the vegetable diet did not increase the risk of cardiovascular disease or other chronic disease.

In contrast, adding one of the three types of vegetable foods to the average diet did increase the amount that people got from them.

The difference was even more pronounced for vitamin C, the most potent of the nutrients.

In addition, the researchers found more vitamin A in the vegetables they tested than in the non-vegetarian diet.

And the levels of these essential nutrients in the vegetable foods were also lower than those in the other vegetables.

The study also found that the foods tested were more nutritious than those we eat everyday, such as white bread, rice and pasta.

Rosenfeld said the findings add weight to a growing body of research suggesting that vegetables are more nutritious, healthier and less processed than other types of foods.

She said the studies also suggest that people who eat a lot of vegetables can benefit from adding them into their diet.

But, she added, there are caveats to the study.

While the researchers said they had no specific dietary restrictions, they did not limit the amount they ate.

They also said that the people they tested had similar levels of cardiovascular and inflammatory diseases to those in people who ate meat and dairy products.

And it’s not clear whether the people who consumed the vegetables were the same people who are at higher risk for cardiovascular disease.

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