Antioxidant-rich roasted veggies are easy to add into any lunch or dinner (or breakfast with a boiled/fried egg and some baby spinach if you like) and it’s loaded with antioxidants.
This classic root vegetable recipe has an antioxidant-rich roasted veggie combination of vitamin A coming from beta-carotene and vitamins C and E.
Why do we need antioxidants?
Antioxidants are classified as free radicals in the body. They are unpaired electrons that can cause damage to cells such as DNA, protein, carbohydrates and fats. In order to prevent damaged cells, the unpaired electron needs to find a pair. The best way to think of this is like a singles party. The free radicals are the singles looking to meet their match and partner up with someone. Once the electrons are paired up, they essentially no longer cause damage to cells.
Free radicals can occur through normal metabolic processes that occur naturally in the body and by exposure to external toxins.
External causes can be caused by exposure to chemicals/pollutants, smoking, alcohol, radiation, medications/drugs, stress and a diet high in unhealthy fats, sugar and additives.
Some of the best ways to increase antioxidants in the diet are to include foods that are rich in vitamins A, C and E – as well as selenium and amino acids cysteine, glycine and glutamic acid.
One serve of my Antioxidant-Rich Roasted Veggie recipe contains;
Vitamin A – 290% of recommended daily intake
Vitamin C – 83% of recommended daily intake
Vitamin E – 84% of recommended daily intake
If you like this recipe, you might like my Detoxifying Roasted Veggies recipe here.
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email email@example.com for further details.