Understand the Power of Vegetable is Expanding, according to “Power Vegetable”, “Individual Diet”, and “Ageing Society”

To Supplement the Lack of Vegetable Intake

The National Health and Nutrition Survey conducted by Ministry of Health, Labor and Welfare says that most people are facing a lack in calcium, vitamin C and dietary fiber. The Ministry of Health, Labor and Welfare recommends everyone to consume 350g of vegetables per day, which contain calcium, potassium, magnesium, iron, vitamin B1, B2 and C, dietary fiber and polyphenol, which are all nutritionally necessary for health maintenance and health adjustment.

Vegetables that are rich in vitamin C, calcium and dietary fibre are parsley, moroheiya, perilla, spinach, broccoli, green pepper, green soybean, amongst other green vegetables. Vegetable intake and prevalence of disease are closely related. The JPHC Study conducted by the research group of the Ministry of Health, Labor and Welfare says that the intake of vegetables and fruits could fight and decrease the risks of esophageal cancer.

The vegetable health promotion subcommittee of Japan Association of Health care Initiative (JAHI) pays attentions to phytochemicals in the colour of vegetables and suggests a new way of selling them by focusing on the seven colour categories. Fresh vegetables with Foods with Function Claims (FFC) have recently surfaced in the market, but most vegetables do not claim to have nutritional contents. This emphasizes the importance of taking and designing foods that have all seven colours, not just one.

The stores that introduced this system have increased their sales by 150 percent. Digitising the antioxidant power of vegetables helps compare the same vegetables with production areas, harvest seasons, farming methods and producers, and in future, in addition to fresh vegetables with FFC, new sales methods that focus on the functions of vegetables will be suggested to supermarkets and drugstores.

Abstract of The Health Industry News