Marrow vegetables

Vegetable marrows are taste in stewed, boiled, baked, fried and stuffed form. The abundance of minerals makes this vegetable an indispensable food for people who have a healthy lifestyle. They contain potassium, calcium, phosphorus, magnesium, sodium, iron and sulfur. They are also rich in trace elements - molybdenum, selenium, copper, lithium, and zinc. Their pulp contains vitamin C, carotene, and a range of rare vitamins like B1, B2, P. Due to the high potassium content vegetable marrows are especially useful for people suffering from cardiovascular diseases. For normal hematopoiesis these vegetables should be in the diet of elderly people, children and pregnant women.